Thursday we spent a quiet day in. We went to friends for dinner, but I cooked. With 7 of us eating, it was much easier to eat at their flat with its dining table, plenty of crockery and glasses etc.
Beaty and John organised nibbles-I really loved Johns home-cured olives! I made savoury bread cases filled with curried crab for entree, followed by braised rabbit and veg and a pasta bake for mains. Beaty bought us drumsticks for dessert which was great.
Friday, we put the boat in at Eagle Bluff and fished for a couple of hours just bringing home two black snapper. That night we had drinks and a sausage sizzle with some of the lovely people on our level of the park. Thumbs up to the butcher-his black pepper beef, and beef and garlic snags were wonderful, as were his hogget (two tooth) loin chops. Hogget was half the price of lamb and twice the flavour so it was a win!
Yesterday, we were to move from site 108 to site 12 down on “death row” (someone has to die for a site to come vacant lol). As it turned out, the office stuffed up the booking and we had to move across the way from 108 to 104 for the night, then move today to 12. What a pain ITA!
After our move yesterday, we took a drive out to Shell Beach, back to Goulet Bluff, then across the road for a look at Shark Beach. It’s a well kept secret with much, much nicer shells than Shell beach, thick, white and loose so you walk ankle deep in the tiny cockle shells that live in the super saline water, then are thrown up on the shore in big tides and storms. We put the ute in 4WD to explore some old station tracks until we reached the old shearing shed bore then got back on the highway and came home.
After drinks with Beaty and Charlie before dinner, we ate our two black snapper along with wedges and salad. Just salt and pepper and baked in foil in the oven, they were wonderful. Our neighbour Narelle came over after dinner to sit and chat and have a drink. It was a great evening.
Today, we moved at last onto site 12 where we’ll stay for our last 16 days here. What a bugger of a site to get on to. We are the biggest van in the row-everyone else has smaller pop tops. We broke a concrete paver and scraped the shell cement wall, then got the van to a point where we couldn’t go any further back with ute. We had to unhitch, re-hitch in a different position and push the van back. What a performance!
I’m making pea and ham soup while I write this and relax.
Braised Rabbit and Vegetables
- 3 rashers bacon, diced, fatty ones are good, I cook slowly to render the fat, then don’t use oil
- 1 onion, finely diced
- 2 sticks celery, finely diced
- 2 cloves garlic, crushed
- 8 Rabbit Pieces (I had the back ends of two rabbits-saddle and legs),
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 2 cups water or low-salt chicken stock (the gravy mix is salty remember)
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 large carrots, chunky cut
- 2 large potatoes, cut into eight pieces each
- gravy mix (enough to thicken the two cups of stock/water), mixed to a paste with cold water (I use a really good commercial demi glace made by maggi. I buy it in 2kg tubs)
- 1 cup frozen peas
- 2 tablespoons chopped parsley (I had it but I forgot to use)
- Gently fry the diced bacon to release the fat, then add the onion and fry until softened. Add the garlic and celery and cook a few minutes more. Tip onto a plate.
- Add the rabbit to the pan and cook on all sides until lightly browned. Add the tomato paste and cook stirring a minute or two, add the wine and cook until it’s reduced.
- Now, add the stock, bay leaves and thyme, the celery and bacon on the plate, bring to the boil then reduce to a simmer and cook for about 30 minutes.
- Add the carrots, cook a further 30 minutes. Next it’s the potatoes-add them and cook all gently for about 30 minutes more or until the potatoes are tender. In total, about 1.5 hours cooking.
- Finally add the gravy paste to the pot and stir gently until it thickens, then add in the green peas for a couple of minutes. Serve in bowls with parsley scattered over and fresh white bread and butter to mop up the gravy!