Ravishing Rabbit with a Stylish Chip Butty
- ------------------------FOR THE RABBIT WITH TARRAGON------------------------
- 2 Rabbit joints; boned
- 1 tb Wholegrain mustard
- 2 tb Olive oil
- 1 Leek; cut into 1cm thick
- ; slices
- 5 Garlic cloves
- 25 g Butter
- 50 ml Beer
- 2 tb Chopped; fresh tarragon
- 100 ml Double cream
- 225 g Fine beans; trimmed
- 1 Plum tomato; seeded and
- -diced
- Vegetable oil; for deep
- -frying
- 250 g Frozen oven chips; slightly
- -thawed and
- ; cut into 2.5cm
- ; pieces
- Salt and pepper
-----------------------------FOR THE CHIP BUTTY-----------------------------
1 Leek; cut into 1cm thick
; slices
1 tb Olive oil
150 g Oven chips
2 Thick slices bread
3 Garlic cloves
4 tb Mayonnaise
1 sm Bunc fresh flat leaf parsley
Salt and pepper
----------------------------FOR THE MULLED BEER----------------------------
150 ml Beer
1 tb Honey
1 pn Cinnamon
1 Bay leaf
1 pn Ground ginger
1 sm Piec orange peel
1 For the Rabbit with Tarragon Sauce: Loosely wrap the rabbit between two
pieces of plastic film and beat with a rolling pin to a 1cm thickness.
Unwrap and spread mustard over the rabbit. Heat 1 tbsp olive oil in a saute
pan.
2 Add the leeks and cook for 3-4 minutes. Crush two cloves of garlic and
add to the pan with the butter and the rabbit.
3 Stir on a high heat for two minutes to brown the meat. Add the chopped
tarragon, beer and cream.
4 Reduce the heat and cook for 10-15 minutes, turning occasionally, or
until the rabbit is cooked, season.
5 Cook the beans and 1 clove of garlic in a pan of boiling water for four
minutes and drain.
6 Heat 1 tbsp olive oil in a saute pan, add the beans, garlic and tomato
and saute until the vegetables are heated thorough, season.
7 Fill a deep pan one third full with vegetable oil and heat. When hot, add
the chips and two cloves of garlic. Deep fry until golden brown and drain
on kitchen paper.
8 Spoon the rabbit onto a plate and serve with the potatoes and beans. For
the Chip Butty: Preheat oven to 220c/425f/Gas 7.
9 Blanch the leek in a pan of boiling water for two minutes. Drain, spread
on a baking tray and drizzle over 1 tbsp olive oil.
10 Cook in the oven for 10-12 minutes, until the leeks are golden, tender
and starting to crisp at the edges. Cook the chips according to the packet.
11 Place the bread in the oven for three minutes, until just beginning to
toast. Rub 1 garlic clove over both sides.
12 Crush two garlic cloves, mix into the mayonnaise and season with black
pepper.
13 Place a slice of bread on a plate and cover with parsley leaves. Spoon
over 2 tbsp garlic mayonnaise and top with the chips.
14 Spoon over the remaining mayonnaise and cover with the other slice of
bread. Serve with the roasted leeks.
15 For the Mulled Beer: Pour the beer into a pan, add the honey and heat.
Add the cinnamon, bay leaf, ginger and orange peel. Heat for 2 minutes,
strain and serve in a glass.
Converted by MC_Buster.
Recipe by: Chef - Lesley Waters with Oz Clark
1 Leek; cut into 1cm thick
; slices
1 tb Olive oil
150 g Oven chips
2 Thick slices bread
3 Garlic cloves
4 tb Mayonnaise
1 sm Bunc fresh flat leaf parsley
Salt and pepper
----------------------------FOR THE MULLED BEER----------------------------
150 ml Beer
1 tb Honey
1 pn Cinnamon
1 Bay leaf
1 pn Ground ginger
1 sm Piec orange peel
1 For the Rabbit with Tarragon Sauce: Loosely wrap the rabbit between two
pieces of plastic film and beat with a rolling pin to a 1cm thickness.
Unwrap and spread mustard over the rabbit. Heat 1 tbsp olive oil in a saute
pan.
2 Add the leeks and cook for 3-4 minutes. Crush two cloves of garlic and
add to the pan with the butter and the rabbit.
3 Stir on a high heat for two minutes to brown the meat. Add the chopped
tarragon, beer and cream.
4 Reduce the heat and cook for 10-15 minutes, turning occasionally, or
until the rabbit is cooked, season.
5 Cook the beans and 1 clove of garlic in a pan of boiling water for four
minutes and drain.
6 Heat 1 tbsp olive oil in a saute pan, add the beans, garlic and tomato
and saute until the vegetables are heated thorough, season.
7 Fill a deep pan one third full with vegetable oil and heat. When hot, add
the chips and two cloves of garlic. Deep fry until golden brown and drain
on kitchen paper.
8 Spoon the rabbit onto a plate and serve with the potatoes and beans. For
the Chip Butty: Preheat oven to 220c/425f/Gas 7.
9 Blanch the leek in a pan of boiling water for two minutes. Drain, spread
on a baking tray and drizzle over 1 tbsp olive oil.
10 Cook in the oven for 10-12 minutes, until the leeks are golden, tender
and starting to crisp at the edges. Cook the chips according to the packet.
11 Place the bread in the oven for three minutes, until just beginning to
toast. Rub 1 garlic clove over both sides.
12 Crush two garlic cloves, mix into the mayonnaise and season with black
pepper.
13 Place a slice of bread on a plate and cover with parsley leaves. Spoon
over 2 tbsp garlic mayonnaise and top with the chips.
14 Spoon over the remaining mayonnaise and cover with the other slice of
bread. Serve with the roasted leeks.
15 For the Mulled Beer: Pour the beer into a pan, add the honey and heat.
Add the cinnamon, bay leaf, ginger and orange peel. Heat for 2 minutes,
strain and serve in a glass.
Converted by MC_Buster.
Recipe by: Chef - Lesley Waters with Oz Clark
