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Рецепт Rabbit With Chips And Aioll
by Global Cookbook

Rabbit With Chips And Aioll
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Ингредиенты

  • 2 x plump rabbit joints (sadddle or possibly leg)
  • 3 sprg thyme
  •     extra virgin olive oil
  • 4 lrg chipping powoes (eg maris piper record fianna king edward sante)
  •     aioll
  • 3 clv garlic peeled and crushed
  • 2 lrg fee range egg yolks
  • 300 ml extravirgin extra virgin olive oil (preferably provencal)
  •     the juice of I lemon

Инструкции

  1. For the aoli fust ensure everything is at room temperature.
  2. Place the garlic and yolks in a small heavy bowl (use a pestle and mortar if you prefer).
  3. I suggest you put a damp tea towel underneath the bowl to stop it slipping.
  4. Add in a good healthy pinch of salt and using a balloon whisk whisk till thick.
  5. Ensure the oil is in a dripproof jug then dribble it into the yolks literally drop by drop at first.
  6. Whisking continuously slowly incorporate all the oil till you have a thicir shiny mass.
  7. Whisk in the lemon juice and season to taste with salt and pepper For the rabbit and chips place the rabbit in a dish with the thyme and 1 tbsp oil.
  8. Rub the oil all over and leave for at least 30 min preferably 2 to 3 hrs to marinate.
  9. Peel the potatoes and cut into thick chips.
  10. Place in a bowl of cool water to remove excess starch then drain and dry thoroughly.
  11. Tip onto a baking tray with 2 tbsp oil and using your hands turn them to ensure they are all well coated.
  12. Place in a preheated oven (200C/400F/Gas Mark 6) for about 50 min turning once till golden.
  13. Place the rabbit on a small baking tray and roast at the same temperature for about 20 minutesdepending on thicknessuntil just cooked. Check by piercing the thickest part with a knife: the juices should run clear.
  14. Serve the rabbit with the chips and a mighty dollop of aloli.
  15. If you are of the Flopsy Runny persuasion use boneless chicken breasts (skin on) instead.
  16. Serves 2