The Streets | Recipe of The Week

Back to Foodies Corner Fri 29 Jan

Sage & Thyme Stuffed Rabbit, Baked Polenta and Cauliflower

Ingredients 

Stuffed rabbit loin

• 400g Pork mince·
• 2 X boned rabbit saddle
• 25g sage
• 25g thyme
• 40g pancetta
• 1 shallot
• 50g butter

1. Lightly butter a sheet of foil and then roll your rabbit loin up 3 times, twisting the ends to make something akin to a Christmas cracker
2. Preheat your over to 175 degrees

Baked polenta 

• 500ml milk·
• 250g polenta
• 500ml veg/chicken stock
• 125g butter
• 125g parmesan

1. Bring the milk, stock and butter to the boil with a tablespoon of salt and a generous 10 cracks of pepper
2. Finely grate the parmesan and mix through the dry polenta
3. Using a stiff whisk, shower the polenta and parmesan mix into the milk mix – beat well
4. Switch to a strong wooden spoon and continue to beat over a low heat for 12-15 minutes
5. Check the seasoning then transfer to a baking tray lined with greaseproof. Place another sheet on top then weigh down with a large Tupperware box filled with water (or similar)
6. Chill for 8 hours before turning out and portioning into bars roughly measuring 12x4x2.5cm.

Roasted cauliflower 

• ½ cauliflower
• ½ Romanesco cauliflower
• 100g butter
• 1 sprig thyme

1. Prep your florets for roasting. Pare down the cauliflower into its stem then shave off either side where the cauliflower curves to leave approx. 7mm thick slices
2. Pare the Romanesco cauliflower into small florets.

Cauliflower puree 

• ½ cauliflower
• 200g butter
• 150ml milk
• 150ml double cream

1. To make the puree, finely chop the cauliflower trim from cutting the florets. Take care not to use too much stem (no more than 25%) as this can result in a bitter puree
2. Over a medium heat, sweat off the cauliflower with a good pinch of salt for 2-3 minutes
3. Meanwhile heat up the milk and cream gently in another pan
4. Once the cauliflower begins to soften, gradually add the milk and cream, adding in 3 stages over a further 3 minutes
5. Transfer to a blender and blend thoroughly until smooth and glossy.

Red wine sauce 

• 6 X shallots
• Rabbit Bones
• 1 whole garlic
• 350ml red wine
• 500ml veal stock
• 500ml chicken stock
• 6 sprigs thyme

1. Preheat a heavy based casserole dish over a medium heat then add a splash of oil
2. Roast off your rabbit bones, stirring regularly for 10-12 minutes until golden brown
3. Meanwhile, coarsely shop your shallots, mushrooms and garlic, then add these to the pan with the thyme and continue to roast for 5-7 minutes
4. Pour in the wine, scraping the bottom of the pan to deglaze
5. Add the stocks, bring to the boil and skin off any scum that rises
6. Turn to a simmer and cook for 1 ½ hours, skimming regularly
7. Pass off the sauce, discarding the bones and then reduce to a glossy sauce

To Cook and Serve:

1. Place the Rabbit parcels in the oven for 12-15 minutes then rest for 6-7 minutes
2. Dust the polenta with some dry polenta, then place it in an iron pan with a dash of oil along with the cauliflower florets
3. Bake for 5 minutes in the oven before removing, turning over the polenta and cauliflower then adding a few knobs of butter and sprigs of thyme
4. Transfer to a tray and keep warm
5. Heat up the cauliflower puree and red wine sauce
6. Remove the foil from the rabbit and carve into generous slices – finish with a tiny pinch of sea salt directly on the rabbit meat
7. Arrange all ingredients on the plate as you see fit and enjoy!

Source: The Unruly Pig