The Hobbit: An Unexpected Journey

Marinated rabbit with potatoes

The first movie of The Hobbit trilogy is opening worldwide before Christmas, and this seems just about the right time to have Hobbit-themed food. After all, those knee-high creatures had a thing for eating and had come up with such novel meals as 2nd breakfast or elevenses. In the book hobbits are described as unadventurous, who above all love good simple food and pipe-weed. Several references are made to food, and their diet seemed to have consisted of potatoes, meat, cakes, different types of ales and mushrooms. So what are you waiting for – start baking your own lembas bread!

Scrambled eggs with pancettaBreakfast:

Scrambled eggs with pancetta

2nd breakfast:2nd breakfast

Pork sausages with a mushroom mix (portobello, shiitake and oyster mushrooms) with tomato slices and cherry tomatoes

Portobello with pancettaElevenses:

Portobello mushrooms wrapped in thinly sliced pancetta and baked in the oven for about 20 minutes

 

Marinated rabbit with potatoes:

Ingredients:

3-4 dl red wineMarinade for the rabbit

4 tbsp white wine vinegar

2 tbsp olive oil

1/2 onion

2-3 carrots, in chunks

2 sticks of celery, in chunks

4 bay leaves

fresh thyme

fresh mint

salt and pepper

2 rabbit legs

Instructions:

Slice the vegetables. Pour the red wine and the vinegar into a pot and add the vegetables, the fresh herbs and the rabbit legs. Let the mixture marinade in room temperature for 6 hours.

After marinading, cook the rabbit legs in the marinade, covered, on a medium heat for 30 minutes. Remove the lid and cook further for 30 minutes until the wine has evaporated. Set the rabbit legs aside, and discard the marinade. Fry the rabbit legs on a high heat for about 10 minutes until the rabbit legs brown. Serve with potatoes and cooked carrots and celery.

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3 thoughts on “The Hobbit: An Unexpected Journey

  1. Love this idea. When I was in college, we had a place called “The Hobbit House” in town. It featured fast and happy celtic-styled music; hearty food like stew, soup, goulash and the like; and was completely underground. I loved the place but it went out of business years ago. It was a terrific idea though, and would be a smash hit just about anywhere in the “developed” world.

  2. Hey Foodies, the Elevenses from an unexpected journey (Portobello mushrooms wrapped in thinly sliced pancetta) has really become one of the foods I cook most often. It just works and it is really a good one to start a dinner with when friends come over.

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