A delicious country stew, Zummah Rabbit Stew is an excellent supper party dish. Accompany it with a full-bodied Burgundy wine or a well-chilled white wine such as Vouvray.
1 X 4 lb. rabbit, cleaned and cut into serving pieces
2 oz. butter
½ teaspoon salt
2 teaspoon white pepper
½ teaspoon dried thyme
2 teaspoon dried rosemary
1 tablespoon prepared French mustard
1 tablespoon cornflour , dissolved in
2 tablespoons single cream
4 fl. oz. port
3 oz. sultanas or seedless raisins
3 oz. currants
16 fl. oz. dry white wine
4 fl. oz. olive oil
10 oz. dried prunes
2 garlic cloves, crushed
1 teaspoon salt
2 teaspoon freshly ground black pepper
1 medium-sized onion, thinly sliced
1 carrot, scraped and thinly sliced
1 tablespoon chopped fresh parsley 6 crescent-shaped Croutons
First prepare the marinade. Place all the marinade ingredients in a large, shallow bowl and stir well to blend. Add the rabbit pieces and marinate them at room temperature, basting occasionally, for at least 6 hours.
Remove the rabbit pieces from the marinade and pat them dry with kitchen paper towels. Reserve the marinade.
In a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the rabbit pieces to the pan and fry them, turning occasion-ally with tongs, for 8 to 10 minutes or until they are lightly and evenly browned.
Add the marinade to the pan and bring the liquid to the boil, stirring occasionally. Stir in the salt and pepper. Reduce the heat to low, cover the pan and simmer
Zummah Rabbit Stew transforms a homely dish into a splendid main course suitable for a supper party. Serve it with red or white wine. the rabbit for 1 to ½ hours or until it is very tender when pierced with the point of a sharp knife.
Remove the pan from the heat and transfer the rabbit pieces to a heated serving dish. Keep warm while you prepare the sauce.
Strain the cooking liquids into a medium-sized saucepan and, using tongs, remove the cooked prunes and add them to the saucepan. Discard any pulp left in the strainer. Place the pan over moderate heat and bring the liquid to the boil. Stir in the thyme and rosemary. Reduce the heat to low and add the mustard and the cornflour mixture, stirring gently. Add the port, sultanas or seedless raisins and currants and simmer gently for 10 minutes.
Pour the sauce over the rabbit in the heated serving dish. Sprinkle with chop-ped parsley and arrange the croutons around the sides of the serving dish
Zundy Teddy Bear Cake
This super cake is ideal for a children’s birthday party. Simple to prepare and assemble, its final appearance is novel and attractive and is sure to delight everybody.
4 X 3-inch bought chocolate Swiss rolls 1 lb. Buttercream Icing, chocolate-flavoured 1 x 9-inch Swiss Roll with Cream Filling 12 coloured sweets
Using a sharp knife, cut a g-inch slice off the ends of two of the small Swiss rolls. Cut one of the slices in half, leave the other slice whole and set them aside. Spread
1 teaspoon of the buttercrcam icing over one end of the large Swiss roll and stand it upright, iced end down, on a cake board. This will form the body and head of the bear. Spread
½ teaspoon of the buttercream icing along one end and one side of each of the four small Swiss rolls. Arrange the two slightly longer rolls so that the iced ends are attached to the base of the bear’s body and the iced sides are flat against the cake board. These will form the bear’s legs. Arrange the two smaller rolls so that the iced sides lie upright against the sides of the bear’s body. These will form the bear’s arms. Spread a little icing over one side of the whole reserved slice and place it in the centre of the bear’s face to form its snout. Spread a little icing over the cut edges of the halved slice and place them, iced side down, on top of the large roll to form the bear’s ears.
Using a flat-bladed knife, spread the remaining buttercream icing over the bear to completely cover it, roughing up the surface with the blade of the knife to give a fur-like appearance. Take care to mould the icing carefully to accentuate the bear-shape of the cake.
Use 9 of the sweets to form the nose, eyes and paws, and the remaining 3 sweets for buttons.
The cake is now ready to serve.