I have been reading a lot today about Chilean customs because of the amazing rescuing of the miners. And have discovered that Chilean families, like Greek families , eat together. Celebrating, sharing and supporting each other through life’s ups and downs.
When the Spaniards arrived in Chile in the mid 1500′s they had a huge impact on Chilean cuisine. They introduced grapes, olives, walnuts, chestnuts, rice, wheat, citrus fruits, sugar, garlic, and spices. And they also introduced the farming of chicken, beef, sheep, pigs, rabbits, the producing of milk, and cheeses, and the making of sausages.
I was thinking about the celebrations of the Chilean families tonight and the dishes that will be served to honor the courage and stamina of the hero’s whom have survived, and those who were so essential in the rescue attempts and rescue success. So I have picked a Greek rabbit stew, that for me, tastes better as is ages, gives strength to those who eat it and creates a dish on the table that can be shared by all.
The rabbit is also such a fast and resilient animal that I felt it was perfect to honor the amazing strength and courage of the Chilean miners, their rescuers, and the Chilean people
I looked through our menu and felt our Rabbit Stifado was the perfect Greek present to a table of hero’s. I have included our restaurant’s recipe with the help of our amazing chef , listing the ingredients to serve 4 at your dinner table.
I hope that when you sit down tonight, and over the next few days you can spare a thought and if it is within your faith a prayer for those souls and especially their families. May their first meals give them the love and family support that they will be in such desperate need of.
Rabbit Stifado
- 1 rabbit
- 1/2 a small bucket of pickling onions (cleaned) enough to cover the base of a large baking dish
- 5-7 bay leaves
- 3-4 whole cloves of garlic
- 1/2 tablespoon of peppercorns
- olive oil for frying
- 1 cup of red wine
- 1 cup of crushed tomatoes, and 1/2 a cup of water
- 1 tablespoon of salt
Prepare the rabbit:
- Cut off the legs leaving the tail bone
- Take out insides of carcass and chop off the small neck-bone
- Cut the body into 2 and remove any fat
- Then cut through the breast bone back and front and remove the rest of the neck
- Trim through the rest of the body and cut in 2
In the meantime, Saute the onions in roughly 1/2 a cup of olive oil with the herbs and spices, Once the the onions are olden brown, add the rabbit and saute. Add the wine, allow to evaporate then add the crushed tomatoes. Season with the salt to taste. Bring the stew to the boil then simmer for 2 hours.
Rabbit Sifado - a dish for hero's
From all at Pireaus Blues, we wish the miners, their families and all the rescue workers our heart felt admiration and hope they are in the arms of their families as soon as possible.
