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Update May 2019


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Update by Natrakorn Paewsoongnern
 
 
 
Khun Ocha's Cookbook
 

Rabbits, rabbits everywhere!

Where did the Welsh “Rabbit” come from? Welsh rabbit may have started life as a dish resorted to when meat was not available. The first record of the word comes in John Byron’s Literary Remains (1725), “I did not eat of cold beef, but of Welsh rabbit and stewed cheese.”

Other rabbits include buck rabbit (Welsh rabbit with a poached egg on top), American rabbit (with whisked egg whites), English rabbit (with red wine), Irish rabbit (with onions, gherkins, vinegar, and herbs), and Yorkshire rabbit (topped with bacon and a poached egg).

Cooking Method

Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk; when this is warm, add the grated cheese.

With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.

Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.

Pour the mixture over the hot toast.

Sprinkle with a little paprika, and serve immediately.


Beef Bourguignon

A French style beef stew, but with a little more than the Anglo-Saxon style.

Cooking method

Tip the beef into a large bowl with the thyme, wine and some pepper, then cover and leave in the fridge overnight.

Strain the marinated meat, keeping the wine.  Heat half the oil in a large frying pan, then brown the meat in batches.  When all the meat is browned, pour a little wine into the empty frying pan to release any caramelized bits from the pan.

Heat the rest of the oil in a large casserole and fry the carrots and chopped onions until they start to color.  Stir in the flour for 1 min, then add the tomato purée.  Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs.  Season and bring to a simmer.  Give everything a good stir, then cover.  Transfer to the oven and bake for 2 hours until the meat is really tender.  Cool.

Will keep in freezer for up to 3 months.


 
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Rabbits, rabbits everywhere!

Beef Bourguignon