Posts Tagged ‘rabbit’
Rabbit spring rolls
Tuesday, April 3rd, 2012
Prep time: 20 min
Cook time: 15 min
Serves:4
Simon Rimmer puts the spring into these spring rolls with rabbit meat, served with a refreshing cabbage and apple salad
Ingredients
For the spring rolls
450 g rabbit
50 g bean sprouts
5 cm piece fresh root ginger, cut into matchsticks
1 tbsp chopped fresh coriander, stems only
1 red birds eye chilli, finely chopped
12 sheets spring roll wrappers
1 egg
vegetable oil, for deep-frying
For the dressing
150 g sugar
200 ml rice vinegar
150 ml light soy sauce
2 limes, juice only
1 tbsp ginger juice
pinches star anise, powder
1 clove garlic
For the salad
½ red cabbage, finely shredded
1 apple, peeled and grated
2 red onions, finely sliced
To serve
coriander leaves
limes, wedges
Method
1. For the spring rolls: mix together all of the spring roll ingredients in a bowl, except for the wrappers and egg, until well combined.
2. Lay a spring roll wrapper on the work surface and spoon some of the filling into the centre. Draw in the sides of the wrapper, then roll upwards, sealing the ends with the beaten egg. Repeat with the remaining spring roll wrappers and filling, until you have 12 spring rolls.
3. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 180C/355F. Deep-fry the spring rolls in small batches for 6-8 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
4. For the dressing: bring the sugar and vinegar to the boil in a non-reactive pan, then simmer for 5-6 minutes, or until thickened and syrupy. Take off the heat and add the remaining dressing ingredients. Set aside to cool.
5. For the salad: toss all of the salad ingredients together, then drizzle over the dressing and mix well to coat evenly.
6. To serve, pile the salad onto serving plates and place the spring rolls on top. Garnish with coriander leaves and lime wedges.
Tags: apple, bean sprouts, chilli, coriander, eggs, garlic, ginger, lime, rabbit, red cabbage, red onion, soy sauce
Posted in Meal Suggestions, Snacks, Starters | No Comments »
Rabbit Pie
Thursday, January 13th, 2011
Superb pie- tastes and looks gorgeous! Preheat the oven to 150′C. Take a big pie dish or 2 small ones.
servings 4-6
Ingredients
* Rabbit’s meat (filleted and diced);
* Jus-Rol flaky pastry;
* Condensed soup -1 tin (chicken or mushroom);
* Any vegetables you like (leeks, onions, shallots, carrots);
* 1 egg;
* Seasoning.
Directions
1. Stir-fry the meat and chopped vegetables in a little oil until slightly golden, adding seasoning. Pre-heat oven to 150′C. 2. Roll out pastry. Brush inside of a pie dish with a little butter or olive oil, then line pie dish with pastry, pressing down firmly. Roll more pastry to make “lid” for the pie. 3. Brush inside of a pie with beaten egg, then fill your pie almost to top with stir-fried meat and vegetables. Pour over condensed soup ( do not add water!). 4. Put on the pastry “lid”, pressing firmly around the join with a fork to seal. Brush pastry pie “lid” with beaten egg. Cut a cross in the center of the pie, before placing it in the preheated oven for 45 min. When cooked, the pie crust should be golden and fairly crispy. Serve hot or cold, adding some English mustard or not- either way, you will be surprised how tasty and easy your “Rabbits Pie” turns out.
Tags: carrots, leeks, rabbit, shallots
Posted in Meal Suggestions | No Comments »