After I used the spices in my Spicery Delivery (Noodle and I made a Lebanese Mezze, remember) I noticed there was another full packet of spices left in the box.
At first, I obviously panicked. I was convinced that I’d completely forgotten to add it into one of the dishes and I was going to be left with flatbread that tasted like cardboard, or worse! Cauliflower that actually tasted like just cauliflower. Can you imagine what I was going through?
I decided to act like a mature adult and lie on the floor breathing heavily until Anna pointed out that I could just read the instructions. Because she’s the sensible one and I have a minor tendency to overreact to the slightest provocation I read the instructions and it turns out that The Spicery adds in an extra packet of spice mix to the delivery, just because they can. Which is awesome.
The mixture this month was called Easta Fajita mix. It had 4 kinds of chillis blended with a number of different spices (I’m not going to ruin the surprise, just sign up and don’t look back). The suggestion was to make it with rabbit as, traditionally, the vaqueros and cowboys of Texas-Mexico area would have been more likely to use that meat as there’s so many of the little critters wandering the plains. Seriously, think about it. We automatically think “chicken” when someone says fajitas, but how did this come about?
Seriously, think about it. We automatically think “chicken” when someone says fajitas, but how did this come about? Try to picture an absolute shedload of chickens just wandering about the prairies, clucking away, dodging coyotes and the like. They wouldn’t last 5 minutes. Rabbits, now there’s a survivor.
Anyway, I’ve digressed again.
I just so happened to have a rabbit in my freezer, which was a fortunate turn of events, and I had no idea what I was going to do with it. Until now..!
I bought the usual mixture of fajita vegetables (bell peppers, red onions, garlic… that’s it really) and set about my dish.
The first step, as it turns out, was the hardest. I had to fillet the rabbit.
I have never filleted anything in my life. I had no idea where to start. Fortunately, over 10 years ago someone invented the internet (history may not have been my strong suit). So I found articles on it, but reading is not the same as doing. Eventually, I did that thing where you watch 10 seconds of a Youtube video, follow the instructions, forget to press pause, rewind it too far and end up in this back and forth of missing information and listening to the same bit over and over again.
After what felt like too long to be manhandling a dead rabbit, I had a decent amount of meat.
All I did was mix the spice pack with some coconut oil, lemon and lime zest, coated the meat and vegetables in it and left it to marinate for a couple of hours.
While this was happening, I decided to shy away from my go-to option of wraps. As much as I do love them, this required more. It required a little inspiration.
This inspiration came from playing Battlefield: Hardline. In it, two characters are talking about going for Cuban food and one jokes about not eating fried plantain. That reminded me of my 3 months in Africa where we were regularly served a dish called Nndizi. This is like the Tanzanian version of mashed potato and it’s also very popular in Latin America. At its most simple, Ndizi is boiled and mashed plantain. That’s it.
I wanted a little something extra with my food. I wanted jazz.
So I boiled the plantain with some jalapenos and the brine, drained it and blended it with salt, pepper, mint and peas. The sweetness of the ingredients worked perfectly with the sourness of the brine.
The fajita mix was just slow roasted on a low temperature for a few hours and then left in the oven overnight. This is because rabbit is a really lean meat and tends to dry out after long cooking times. Leaving it in the sauce lets it soak all that juice back up and makes it so moist it almost falls apart.
All that was left to do was wash my lunchbox, pile it all in and take it to work for lunch; where it went down an absolute treat.
Oooh! Easta-Easter, Easter bunny-rabbit. Well done Spicery, well done indeed.