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Monday, 12 September 2011

a cobbler topping on tipperary rabbit stew...

It's cold here... too early in the year for it. And in weather like this there are few things better than a slow-simmered, savoury stew bubbling away in the depths of the oven. But with stew comes a dilemma - what shall we have with it? Potatoes mashed or cooked in the gravy of a rich beef stew? Crispy, flaky pastry perched on top of a chicken and mushroom pie? Or even a herby dumpling swimming in the juices of a pairing of pork and apple. 

These are all good but my own preference for sheer ease and elegance is the savory cobbler. I made a my 'Tipperary Rabbit cooked in Bulmers Pear' recently (for the Irish Foodies Cookalong), it is rather wonderful - and on top soaking up the juices and going gooey and gloriously brown at the edges was a cheese and herb cobbler. Ring the changes and put this doughy crust on your own stew - it is very, very good.


  1. This looks great. Now all I have to do is find some rabbit. Lovely comfort food.

  2. This is beautiful! Next time you get some rabbit can you order me a few please? The meat looks gorgeous and I am sure it tasted yum. It reminds me of a pot pie kinda sorta....Is this considered typical Irish Food where you come from? (The rabbit - not the stew).

  3. What a good idea! It sounds absolutely delicious.

  4. This looks incredible and I must say, I LOVE your blog! It's too cute, so glad to be a new follower! xoxo


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