Rączka cooks for Easter - rabbit in cream, wine and rosemary and yeast cake
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In this episode, Remigiusz Rączka cooks in a magical place in Katowice - Nikiszowiec, and on the menu: rabbit in cream, wine and rosemary with black dumplings and red cabbage with currant jam, and yeast baba. Ingredients below: Rabbit in cream, wine and rosemary rabbit (carcass) – 1 pc. garlic – 1 head smoked paprika – 2 teaspoons fresh rosemary – a few sprigs salt – 1 tablespoon butter – 5 dag dry white wine – 1 cup heavy cream – 0.5 l red cabbage with currant jam red cabbage – 1 head butter – 15 dag allspice – 6 pcs. bay leaf – 4 pcs. apple – 1 pc. onion – 1 pc. blackcurrant jam – 2 large spoons vinegar – 2 tablespoons salt, pepper – to taste black dumplings: raw potatoes – 1 kg boiled potatoes – 1 kg potato flour – 0.5 kg yeast cake wheat flour – 0.5 kg butter – 1 cube milk – 2 cups yeast – 5 dag salt – a pinch of egg yolk – 5 pcs. sugar – 1 cup vanilla sugar – 1 pack raisins – 100 g dried cranberries – 100 g orange peel – 100 g
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