Monday, 22 October 2012


Another fabulous evening at Baker & Baker, courtesy of Mark David of The Cookery Exerience

Once again, Mark gave a fun and informative demonstration on our three oven Aga, showing just how versatile this iconic range is.

With a ‘Game’ theme, the evenings recipes included partridge, pheasant, pidgeon and rabbit as well as the classic apple crumble and other autumn dishes using seasonal produce.

‘Thank you again for a lovely evening. Can’t wait for the next!’ Miss K

‘Thank you for a lovely evening. Superb venue with a very engaging chef who took the time to explain the finer details. Recommend to all. See you in November!’ Mrs W

‘Great night tonight at Baker & Baker food demo.’ Mrs H

‘I have to say I had a really great time last night at your food demo. I didn’t even realise I liked game or dare I say it……rabbit! Our rabbit ran away a few months back so hope the one I ate last night wasn’t white and fluffy! Anyway just wanted to say thanks for such a lovely time and look forward to your next one on November 28th.’ Mrs S

Sunday, 21 October 2012


Best burgers ever or so my sons says, and I have to agree!
Made with rabbit shot and prepared by my own fair hands but
you can buy yours from your local butcher for around £4 each.

 Pile high with salad, cheese, home-made tomato sauce in a freshly baked bun
and serve with home made chips

1 Rabbit (once boned, about 600g)
300g of pork belly (optional)
1 onion (chopped)
Free herbs (rosemary,chive,thyme,marjoram or any you have) chopped
1 chopped chilli
Salt & Pepper

Tomato mayonnaise
2 tablespoons of mayonnaise
3 Sun dried tomatoes
1 teaspoon of tomato puree
dash of Tabasco sauce (optional)

To Dress
Salad leaves
red onion

First, skin and bone out your rabbit (or buy ready prepared from your butcher)
along with the pork belly to add some fat to an otherwise very lean meat.
This will make the burger moist and more flavour but can be left
out for a healthier option.

Mince the meat together in a Kenwood mixer with attachment 
or similar gadget.

Bind the mincemeat, herbs, chilli, salt and pepper together and make into good sized burgers.
Do this by taking the meat and rolling into a ball roughly the size of a peach.
Press flat between your hands and lay on a board.
Shape the edges round while flat if required.

Fry the burgers on a high heat for about 3 to 4 minutes a side.
Once you turn the burger put the cheese on top
so it can melt while the second side cooks

We made fresh bread rolls with dough from our superb bread maker.
A Panasonic that we've had for over two years now and couldn't do without.
I can count on my hand the number of times we have bought bread since buying it.
These were made with wholemeal flour and were delicious with the rabbit.

For the spicy tomato mayonnaise
simple chop the sun dried tomatoes,
add to the mayonnaise along with the
tomato puree and Tabasco sauce and mix together.

Build your burger.
Start with the salad, red onion and tomato,
then the spice mayonnaise and burger,
topped off with the Gherkin and sliced radish

Dig in!
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