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Signature Tastes of London: Favorite Recipes of our Local Restaurants Paperback – July 1, 2012


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About the Author

Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest.  He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef.  In addition, he has served as an editor and contributing writer for several food publications.  When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing around the Isle of Wight and sampling the finest of scotches and wines, and has an irrational love affair with opera.

Excerpt. © Reprinted by permission. All rights reserved.

Classic British cooking from Tom Pemberton of Hereford Road
 
Braised Wild Rabbit with Bacon and Fennel
 
2 wild rabbits, jointed
600g smoked Old Spot bacon, cubed
1 liter of good chicken stock
2 brown onions, sliced
6 heads of fennel cut into quarters
2 leeks, sliced
A small bundle of fennel twigs, tied
Half a head of garlic
Rosemary, thyme and bay leaf, tied
½ bottle of white wine
A shot of pastis
 
METHOD
 
How to make braised wild rabbit, bacon and fennel
1. Bring the chicken stock to the boil with any trimmings from the rabbit. Brown the cubed bacon and reserve; in the bacon fat brown the jointed rabbit.
 
2. Sweat the brown onion and leeks in a saucepan, then add the white wine and reduce by half.
 
3. Place the onions, leeks and wine in a roasting tray, add the rabbit and bacon. Add the herbs, fennel twigs and fennel, plus any fronds from the fennel.
 
4. Place on the stove, adding the pastis. Allow to simmer then add the strained chicken stock. Bring up to just below boiling, cover with kitchen foil and place in the pre-heated oven. Allow to braise covered for one and a half hours. Serve in a bowl with warm bread.
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