Smoal rabbits wiv nuts

 

Conejitos Ajiami (wittle rabbits, cuy, wiv garlic an’ peenuts)

This Peruvian meel uses any edible rodent but it is excellent with guinea pig, the rabbit of the new world. You will need to start the dish a day earlier to allow time foa the meet to marinate.

Ingredienz

Imperial                                                                    Metric

Too paands of jointed mid sized rodent oa cuy         900grms of jointed rabbit

Too garlic cloves skinned can’ finely choppt            2 garlic cloves, finely chopped

Arf a pint of creem                                                    150ml of fresh cream

Too tablespoonz of crushed toasted peenuts             30/40grms of toasted peanuts

Sawlt an’ peppa                                                         salt and milled black pepper 

Foa the marinade

One teespoon of dried chilli                                      5grms of dried chilli

Too tablespoonz of oil                                              30ml of olive oil

Too tablespoonz of white wine vinnigga                  30ml of white wine vinegar

One teaspoon of ‘Achiote’                                        5grms of ‘achiote’

‘Achiote’ (annatto, racou, West Indies, uruca, Brasil)

This is collective noun applied to awl the berries of a smoall tree, originally gathered by the Brazilian natives of the Amazonian rainforests who used the red juice to decorate their bodies. When the Africans arrived they faand a new use foa the dye. Missin’ the flavvas an’ colours of home they used the berries to give ordinary oil the same colour as their beloved ‘dende’ oa palm tree oil.

When fresh the berries are a bright brick red with a light rose petal fragrance. As the seeds age they turn braan an’ lose some of their odour. They can be simply used as a colourant which is popular in Brasil, Chile an’ the Caribbean where the seeds which are ‘ard an’ not very palatable are infused in oil an then strained out.                                                        

Enuff of the lecture this is ‘ow to cook the ‘conejitos’. Joint the meet into bite size pieces. Turn the rabbit in the marinade, covva an’ leave ovanight. The followin’ day strain an’ pat dry the pieces. Grill oa barbeque foa five minits per side to keep the meet rare. To roast, place in a pre-‘eatid oven of 200C foa fifteen to twenty minits, then rest in the oven foa a furvva fifteen minits.

Bubble up the remain’ marinade wiv the creem to make the sawse. Poa ova the rested rabbit an’ serve wiv a sprinlin’ of peenuts. Easy to make an’ so so tasty.