olive oil Archives

Vegan recipes

Crumbed pork loin chops with kimchi

15 minutes

Cauliflower recipes

Whole baked salmon with tamarind and ginger

40 minutes

Ramadan and

Samoosas

15 minutes

Rabbit and port-poached pear salad with balsamic dressing

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus curing time

Cooking Time 50 minutes

Ingredients

2 rabbit legs, deboned
3 cups Port
2 T sugar
1 star anise
1 stick cinnamon
3 pears
3 T balsamic vinegar
2 t lemon juice
1/2 cup olive oil
1 t Dijon mustard
Sea salt and freshly ground black pepper, to taste
150 g rocket, picked
100 g walnuts

For the brine:

1 litre water
110 g coarse salt
25 g sugar
2 cloves garlic
2 bay leaves
8 coriander seeds
1 stick cinnamon

For the court bouillon:

1 1/2 cups water
1/2 cup white wine
1 lemon, juiced
1 onion, chopped
1 stick celery, chopped
1 clove garlic, chopped
1 t black peppercorns
5 sprigs thyme
1 bay leaf

Method

Submerge the rabbit legs in 3 cups brine and chill for 1½ hours, completely covered.

Rinse the legs under running water to get rid of any excess brine and dry very well using kitchen paper.

Place the ingredients for the court bouillon into a saucepan, bring to the boil, then reduce the heat to a slow simmer. Place the rabbit legs in the court bouillon and poach for 40 minutes. The meat should be cooked through. Allow to cool in the court bouillon. Remove the legs from the liquid, wrap in clingfilm and chill if required.

Place the Port, sugar, star anise and cinnamon into a medium-sized saucepan and bring to the boil.

Peel and core the pears. Place the pears into the poaching liquor and simmer very gently until just soft. Cool the pears in the liquid and place in the fridge until needed.

Whisk the balsamic vinegar, lemon juice, olive oil, mustard, salt and pepper until incorporated. Set aside.

To assemble, slice the pears and rabbit to the desired thickness. Toss the rocket with the balsamic dressing and top with pears, rabbit and walnuts.

To make the brine, place all the ingredients into a saucepan and bring to a boil. Boil for 1 minute, then chill until needed.

READ MORE: Luke Dale-Roberts cooks with brine.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Roasted peppers with white anchovies

Patatas bravas

Crumbed pork loin chops with kimchi

Roast cauliflower croquettes

Whole baked salmon with tamarind and ginger

Samoosas

White almond gazpacho with grapes and Serrano ham

Lamb and veg kebabs with warm potato and watercress salad

Pan-fried prawns with Italian herb pesto and rosmarino

Fettucine with hot-smoked salmon, asparagus and dill

Falafel in spicy tomato sauce with salad-stuffed pitas

Rabbit and port-poached pear salad with balsamic dressing

Rabbit and port-poached pear salad with balsamic dressing

Ingredients

Method