g Mirepoix of Vegetables Carrot, Celery, Shallot and Leek
g White Wine
g chopped Parsley
g Brunoise Carrot, Celery, Shallot and Leek
4 leafs of gelatine
Prune Malt Loaf
g Prune juice
1 English Tea bag
g Malt extract
g Black Treacle
g Dark brown Sugar
g Dry Prunes
g Whole Grain Flour
g Plain Flour
g Baking Powder
Salt
Pickled beetroots
5 baby Candy stripe Beetroots
5 baby Golden Beetroots
ml White Wine Vinegar
ml Water
g Sugar
1 Star Anise
g coriander seeds
g pink peppercorns
g white peppercorns
g sea salt
2 cloves
g yellow mustard seeds
Beetroot jelly
ml purple beetroot jui
ml Lemmon juice
3 gelatine leafs
Radish
3 Fresh Breakfast Radishes
Mizuna cress
10 sprigs of Mizuna cress
1
Step 1
Rabbit Terrine- Remove the legs, belly, liver, heart and loins from the Rabbit then chop the carcass into 1 inch pieces.
2
Step 2
Pan fry the carcass pieces, belly and legs until deep brown then add to the rabbit stocks dropped simmer for 45 minuets
3
Step 3
Pan fry the livers, heart and loins until just cooked then rest
4
Step 4
Remove the legs and belly from the stock then strain, season and add soaked gelatine
5
Step 5
Add the Brunoise of vegetables to the stock and cook until tender then remove from the heat
6
Step 6
Pull the meat from the legs and add to the stock and Brunoise with the livers, hart, loins and parsley
7
Step 7
Dice the cooked Foir Gras into small cubes and add to the meat, stock and parsley mixture
8
Step 8
Layer mixture into a Terrine mould and refrigerate until fully set
9
Step 9
De mould the terrine and slice
10
Step 10
Prune malt loaf - Heat the prune juice, brown sugar and tea bag then leave to infuse for 10 minuets
11
Step 11
Finely dice the dry prunes then add the malt and treacle
12
Step 12
Remove the tea bag then pore the 2 mixtures together and stir well
13
Step 13
Sift together the flours salt and baking powder then add to the wet ingredients and mix to a batter
14
Step 14
Pour the batter into a loaf tin and bake for 20 minuets at 180°c then lower oven temperature to 160°c and continue to cook for a further 20 - 30 minuets until thoroughly cooked
15
Step 15
Allow to cool on a cooling rack then slice into thin strips and bake until crisp.
16
Step 16
Pickled beet roots- Gently fry spices in the dry pan then add the vinegar water and sugar and bring to the boil
17
Step 17
Divide the pickling liquor into two batches then finally dice one of each of the beat roots and add to the pickling liquors to create one golden and one pink pickling liquor
18
Step 18
Peel the beat roots then add them to their respective pickling liquors, bring to the boil then cover and remove from the heat then set aside until needed
19
Step 19
Beetroot jelly- Soak the gelatine then bring the beat root juice to the boil then add the gelatine
20
Step 20
Pour the beetroot juice into a mould and set in the fridge Shave the radish into thin strips
21
Step 21
Serving/Presentation: Presentation Stick the malt loaf crisps onto the side of the Terrine using malt extract, de mould the jelly then placed alongside the terrine, garnish the top of the jelly with pickled beetroot, shaved radish and Mizuna cress
Ingredients
1 whole farmed Rabbit
75 g cooked Foie Gras
1 litre of Rabbit stock
400 g Mirepoix of Vegetables Carrot, Celery, Shallot and Leek