Rabbit legs in garlic with potato dumplings
Rabbit roast is a classic of our grandmothers and is perfect for Sunday lunch not only during these dry autumn days. As always, the base is quality meat. This time we tried rabbit legs from our colleagues from the markets from Farma Výšovice in the Prostějov region and we definitely did not regret it.
Wrap the dried and washed rabbit legs in a mixture of dark mustard oil, pressed garlic (we recommend not to skimp), rosemary and salt. You can also add a sprig of rosemary to the top of each leg. Bake in an oven preheated to 160°C in a covered baking dish for 2 to 2.5 hours without uncovering. At the end, you can let the crust finish baking for a few minutes if necessary.
Spinach with homemade potato dumplings is a great side dish. Everyone has their own unique potato dumpling, so we also add our own variation.
Homemade potato dumpling
Grate the boiled and really well-cooled potatoes (it is best to cook them the day before) - half finely and half coarsely. If the potatoes were not of sufficient quality, add a teaspoon of potato starch. Add half the amount of baby semolina compared to the potatoes (i.e. 500 g of semolina for 1 kg of boiled potatoes), a teaspoon of salt and one small egg. Process into a dough and prepare the dumplings - cylinders with a diameter of about 5 cm and a length of 12 to 15 cm.
Bring the water for the dumplings to a boil in advance before processing the dough itself so that we can put the dumplings into boiling water when they are finished. Potato dough must be cooked quickly, otherwise it will be thin, so the dumplings should not wait for the water to boil. After a few minutes of putting the dumplings in the boiling water, lift them from the bottom. Cook them for about 20 minutes. We can check on one dumpling that the semolina is not visible to the eye on the cut. We quickly take out all the finished dumplings at once and pierce the surface with a fork so that the steam can escape well. It is good to cut the dumplings with a thread, not with a knife. Hemp protein is great for classic pastries, cakes, buns or slices. In addition to giving them a delicate nutty flavor, it also gives them a huge amount of fiber, protein, phosphorus, magnesium and iron. Be sure to try including it in your regular baking. Here is another tip on how to use it.
For the dough, prepare:
For the cream, prepare:
First, chop the pistachios finely. You can use a food processor. Then add the chocolate and chop or grate it as well. When processing in a mixer, be careful not to let the chocolate get too hot and start to melt and stick. Mix all the loose ingredients well first, then add the rest and beat well. Ideally, briefly and quickly. Pour the batter into a greased and lined cake tin and bake at 170 °C for about an hour (test with a skewer). Before continuing with the preparation, we must let the cake cool down.
To prepare the cream, first mix the mascarpone well in a bowl with vanilla sugar and powdered sugar, beat the whipped cream and gradually and slowly mix it into the mascarpone. Spread the cream over the baked, cooled crust and finally sprinkle with chopped pistachios.
Enjoy!
Wrap the dried and washed rabbit legs in a mixture of dark mustard oil, pressed garlic (we recommend not to skimp), rosemary and salt. You can also add a sprig of rosemary to the top of each leg. Bake in an oven preheated to 160°C in a covered baking dish for 2 to 2.5 hours without uncovering. At the end, you can let the crust finish baking for a few minutes if necessary.
Spinach with homemade potato dumplings is a great side dish. Everyone has their own unique potato dumpling, so we also add our own variation.
Homemade potato dumpling
Grate the boiled and really well-cooled potatoes (it is best to cook them the day before) - half finely and half coarsely. If the potatoes were not of sufficient quality, add a teaspoon of potato starch. Add half the amount of baby semolina compared to the potatoes (i.e. 500 g of semolina for 1 kg of boiled potatoes), a teaspoon of salt and one small egg. Process into a dough and prepare the dumplings - cylinders with a diameter of about 5 cm and a length of 12 to 15 cm.
Bring the water for the dumplings to a boil in advance before processing the dough itself so that we can put the dumplings into boiling water when they are finished. Potato dough must be cooked quickly, otherwise it will be thin, so the dumplings should not wait for the water to boil. After a few minutes of putting the dumplings in the boiling water, lift them from the bottom. Cook them for about 20 minutes. We can check on one dumpling that the semolina is not visible to the eye on the cut. We quickly take out all the finished dumplings at once and pierce the surface with a fork so that the steam can escape well. It is good to cut the dumplings with a thread, not with a knife. Hemp protein is great for classic pastries, cakes, buns or slices. In addition to giving them a delicate nutty flavor, it also gives them a huge amount of fiber, protein, phosphorus, magnesium and iron. Be sure to try including it in your regular baking. Here is another tip on how to use it.
For the dough, prepare:
- 220 g plain flour (this time we used classic wheat)
- 50 g hemp protein
- 1 baking powder
- 120 g pistachio RAW nuts (unroasted and unsalted)
- 80 g cooking chocolate
- 200 g butter or Hera, if you use it
- 250 g sugar
- 150 ml milk
- 3 eggs
- A pinch of salt
For the cream, prepare:
- 500 g mascarpone
- 250 ml whipping cream 33%
- 1 vanilla sugar
- 3 spoons of powdered sugar)
- chopped pistachios for sprinkling
First, chop the pistachios finely. You can use a food processor. Then add the chocolate and chop or grate it as well. When processing in a mixer, be careful not to let the chocolate get too hot and start to melt and stick. Mix all the loose ingredients well first, then add the rest and beat well. Ideally, briefly and quickly. Pour the batter into a greased and lined cake tin and bake at 170 °C for about an hour (test with a skewer). Before continuing with the preparation, we must let the cake cool down.
To prepare the cream, first mix the mascarpone well in a bowl with vanilla sugar and powdered sugar, beat the whipped cream and gradually and slowly mix it into the mascarpone. Spread the cream over the baked, cooled crust and finally sprinkle with chopped pistachios.
Enjoy!
