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CATERING AND HOSPITALIT Y | CHEF’S COMMENT | 49
H OP TO IT Peter Walters, Keele University’s executive chef, serves up a delicious rabbit recipe to help put a spring in our step this April
Such comfort as do lusty young men feel When well-apparelled April on the heel Of limping Winter treads, even such delight Among fresh fennel buds shall you this night Inherit at my house. William Shakespeare
I
think ‘Old Shakes’ is talking about spring in a roundabout way, with the lusty young men out looking for partners. Mind you, fennel buds to
describe a young girl is one thing but they must have had strange perfumes back then – aniseed, the fl avour of retro sweets for the likes of Dennis the Menace and Billy Bunter – still, perhaps they became lusty young men. Limping winter, well that’s exactly what it has
been with all the rain of late. I wish it would all just dry up. Where’s this global warming they’ve been promising us? Not even the winds of March could blow away the rain we’ve had but maybe, just maybe the seasons are out of sync and the April showers will trickle off because by my reckoning we’ve had enough April showers over the past three months to last the next 10 years. Rabbit and crab is a curious combination because
the fl avours are subtle, but try this recipe taking care to get the seasoning right and you’re in for a feast. You won’t be limping but springing…
..it’s that time of year.
For the burgers 1 rabbit (not too small) 100g minced pork belly 1 onion Dash of Worcestershire sauce
Peter Walters
For the frit ers 100g white crabmeat Pinch of curry powder 3 sprigs of dill 100g of plain fl our 2 eggs 200g fresh breadcrumbs
For the loins 100g spinach leaves Dijon mustard
For the sauce Double cream Noilly Prat But er, softened 1 shallot, peeled 1 star anise
Garnish 4 new potatoes (small) 2 baby carrots 50g peas
1
C R A B ME AT
Remove all the meat from the rabbit carcass. Boil up the carcass with some roughly chopped vegetables
for an hour to make a stock. Strain and reduce the stock for a further 30 minutes.
2
Reserve the loins and mince the rest of the rabbit and the skinned belly pork. Process the onion in
food processor – not to a puree although fi ner than your knife would probably get it. Mix together the rabbit and pork mince with the onion and dill. Mix in salt, pepper and Worcestershire sauce. Divide the mix in two and press fl at to form burgers.
3
Heat the oil in a frying pan over a medium heat and fry the burgers for 4–5 minutes on each side, or until
golden brown and cooked through. Meanwhile place the crabmeat in a bowl with chopped dill, curry powder, salt and pepper. Mix together with fresh breadcrumbs and roll into balls, dust with fl our, dip in beaten egg and roll in breadcrumbs. Fry in oil until golden all over. Season the rabbit loins and fry in oil to seal them.
4 5
6
Lay out cling fi lm and top with leaves of spinach and a smear of Dijon mustard. Lay the rabbit loins
together down one edge and roll up tight. Steam for 12 minutes then remove and leave to rest for 10 minutes.
For the sauce, sauté the shallot and star anise and add Noilly Prat. Boil up and add the stock. Reduce
the stock and add the cream. Re-boil and allow to reduce further before knocking in softened but er.
Arrange the burgers in the centres of the plates, top with the sliced rabbit loin and the crab frit er.
Drizzle the sauce around and a lit le over, then garnish with the vegetables scat ered around randomly. A glass of cider would be a nice accompaniment. UB
Crab meat image: © plasid |
Dreamstime.com
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