Trading and swapping home-made, home-grown or home produced food is something that brings me endless joy.  It has far more meaning than any cash transaction and tends to open up opportunities for interesting conversations and connections.  It hasn’t happened much lately but sometimes these things go in cycles.

Occasionally we have carefully chosen people camp on our property.  It is assumed that they will pay us in some form, not necessarily in cash and qualified tradesmen who can share their skills are given first priority.  Often this payment is made in cold beer.

While cold beer is always welcome, recently a camping payment was made with three different varieties of smoky home-made kabana made of duck, rabbit and deer meat respectively.  The kabana was meaty without being too fatty or salty and far superior to any mass produced dried or preserved meat product I have tasted.  With a steady supply of asparagus in the garden and plenty of sourdough on hand I threw together this quick meal.  This is not really a recipe but it was so tasty I thought it was worth sharing.

If you are ever in need of some wholesome trading and swapping inspiration look no further than this book from Cornersmith or this book from Grown and Gathered .  They are two of my favorites.

Have you made anything really simple but tasty lately?

Trading in something homemade? Rabbit kabana perhaps?

Happy Friday, friends x

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Rabbit and Asparagus on Sourdough

Course: Breakfast, Main Course

INGREDIENTS

• 2 tbsp olive oil
• 200 g asparagus trimmed
• 200 g kabana or chorizo chopped
• 4-6 slices haloumi
• 2-4 slices sourdough or other sturdy bread
• Herbs such as coriander or parsley for garnish

INSTRUCTIONS

1. Heat a heavy based frying pan over high heat. Add olive oil and asparagus and reduce the heat to low. Gently move the asparagus around the pan occasionally, until it is tender and slightly charred.  
   

2. Add the kabana or other meat to the pan and continue to move it around the pan until the meat is slightly crispy and browned.

3. Remove the asparagus and meat from the pan and set aside.

4. Add the slices of haloumi to the pan and fry gently over medium heat. Turn the haloumi and continue to fry until it is browned on both sides.

5. Toast or grill bread to your liking.

6. Pile the asparagus, meat and haloumi on top of the bread, garnish with plenty of salt, pepper and herbs.

   Serve immediately. 

RECIPE NOTES

Any good quality preserved meat could be used such as chorizo or salami.  Feta could be used as an alternative to haloumi.

As usual with these simple meals, the best quality ingredients will elevate this from something average to something memorable.