First of all thank you for the wishes and kind words. I'm feeling better already.
@ Cliff: This was the best liver sausage I ever ate!
WC - the last group of pictures ...that dish looks incredible! Is there any chance you could get the recipe for that and post it? I really looks good.
I'm afraid, I won't. The guy who cooked it is a good friend of mine, and I know that he doesn't work with any recipes. I could take a look on anything he did, so I can try to tell you what he used:
He started to render some diced bacon. Then he placed canneloni in the skillet. These were filled with ground meat, persil, bread crumbs, peas and I think with pesto without any nuts. After heating these canneloni up a little bit, he placed them in a bowl and continued to fry diced onions in the skillet together with some orange slices. Then he added Mangold (I hope it's the right word; my dictionary also suggests chard, leaf beet, seakale beet, silver beet and Swiss kale). After that mangold was heated, he put back the canneloni and blended it with cream and the other ingredients in the skillet.
I hope you can work with that...
Curious, what was the fuel used to cook the rabbit? Doesn't look familiar.
That rabbit was cooked over "Hotcoconuts"-briquets. I don't know, if you got that stuff there over the pond. It's made of coconuts and burns, according to the vendor, 33% longer and hotter than usual charcoal and leaves less ashes.
