Farewell Floyd!

When James of Back to the Chopping Board and Julia of A Taste of Cherry Pie came up with the idea of a blogging event to honour Keith Floyd, I had to join in. 

Keith was an eccentric character who really put the fun into food, and my earliest memories of TV cookery were of him and his frequent "quick slurps" of wine whilst whipping up something homely and delicious.

I decided to adapt this delicious Lapin aux Pruneaux, because a boozy, slow cooked casserole is the sort of dish that really epitomised Floyd.

Lapin aux Pruneaux (Rabbit with prunes) - serves 4

Ingredients

600g diced rabbit
100g ready to eat stoned prunes
4 finely diced shallots
2 cloves crushed garlic
100g diced bacon
1 cup chicken stock
1 cup white wine
1 tbsp tomato puree
Fresh thyme
Oil/butter for frying
Seasoned flour for dusting

1. Lightly flour the rabbit pieces with seasoned flour.

2. Heat some butter and oil in a pan and fry the rabbit until browned on all sides.

3. In another pan, fry the bacon until golden.  Add the shallots and garlic, stir and fry gently until softened.

4. Add the prunes and white wine and then allow to simmer.

5. Add the tomato purée and stir in to the bacon, shallots, etc.

6. Add the chicken stock and bring to a simmer.

7. Add the rabbit pieces and thyme and simmer gently for about 40 minutes or until tender.  Add water if it starts to get too dry.

8. Season and serve.

Enjoy!  And don't forget to have a quick slurp while you're cooking...

The Princess