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Loin of rabbit with rabbit spring roll, lemon and tomato quinoa salad, sweetcorn puree and sour cherry

Loin of rabbit with rabbit spring roll, lemon and tomato quinoa salad, sweetcorn puree and sour cherry


90
210
4

Paired with a spring roll, this elegant rabbit loin recipe balances the subtle flavour of the rabbit with the slightly nutty flavour of the quinoa and the sweetness of the sweetcorn puree and cherry jam.

Ingredients

4 loins of rabbit

salt and pepper

Method

Remove the 2 rabbit loins from the bone and wrap tightly in clingfilm and roll into a cylinder shape, knotting the ends.

Repeat with the other 2 loins.

This can also be made using meat ‘glue’. Alternatively vacuum pack ready for cooking in a water bath.

Seal the loin in a vacuum bag and place in a water bath at 58ºC for 45 minutes.

Season and serve immediately.

Braised rabbit spring roll

Ingredients

4 rabbit shoulders/legs (braised with onions, celery, carrot, leek, thyme, bay, chicken stock)

4 tbsps of grain mustard

5g tarragon

4 sheets of feuille de brick pastry

1 egg yolk, beaten 

salt and pepper

Method

Braise the rabbit shoulder with the vegetables and herbs in the chicken stock for 2 hours.

Remove the rabbit shoulder from the braise, strain and reduce the liquor to a syrup.

Flake the meat into a bowl, add the some of the reduced stock, season and add the grain mustard and chopped tarragon, mix so if holds together, but is not too wet.

Place the rabbit shoulder mix onto 4 feuille de brick sheets and roll into 4 spring roll shapes.

Egg wash with the beaten egg yolk and refrigerate until ready to serve.

Remove the spring rolls from the fridge and place into a fryer at 150ºC for 3-5 minutes until golden brown.

Reheat the remaining reduced stock and finish with cold butter.

Slice the spring roll and stand this up on the plate next to the rabbit loin. 

Quinoa salad 

Ingredients

128g quinoa

64g black olives

8 sundried tomatoes

1 tomato

2 tbsps fresh chopped basil 

2 red peppers

4 tbsps olive oil 

2 tbsps red wine vinegar 

1 tsp crushed garlic 

2 tsps Sosa home gourmet confit lemon cubes

salt and black pepper to taste 

1/2 bunch parsley (finely chopped) 

Method

Cook the quinoa in a pot covered with two glasses of water and a little salt. 

Bring to a boil and simmer for 20 minutes.

After cooking, place a towel between the lid and the pot for about 10 minutes.

Set aside to cool down for about 15 min in a separate dish.

Pit the olives and chop roughly. 

Chop the dried tomatoes finely. Place all the ingredients in a large bowl and mix.

Season with salt and pepper (careful with the salt, the olives pretty much take care of that). 

Sweetcorn puree

Ingredients

4 baby sweetcorn

3 corncobs

1–2 tsps white wine vinegar

2 tsps extra virgin olive oil

20ml double cream 

5g Sosa ultratex

Method

Preheat the oven to 200C/180C Fan/Gas 6. 

Chargrill the baby sweetcorn in a griddle pan to soften. Slice into strips and set aside.

Cut the corn off the cobs and place on a baking tray. Toast in the oven for 20 minutes, or until cooked through and tender. 

Set aside a small amount for the garnish and add the rest to a food processor with the ultratex and the cream. 

Add the vinegar and olive oil and blend to a paste. Season with salt and pepper.

Assembly

Method

Serve a little salad on the centre of the plate, slice the spring roll at a angle and stand up, slice the loin into even pieces and place on top of the salad, dot some of the Sosa home gourmet cherry jam and drizzle with pan juices reduced from the braising liquor.

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