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Tuesday, April 27, 2010
Rabbit - Braised Leg with Morels, and Rabbit Cream Sauce, Garlic Olive Oil Poached Loin on Asparagus with Asparagus Foam, Tempura Battered Rack of Rabbit with Carrot Timable and Peas
7:22 PM | Posted by commiskaze | | Edit Post
Braised Leg with Morels and Rabbit Cream Sauce
- Rabbit leg(s)
- Rabbit stock
- Bay leaf
- Fennel seed
Garlic Olive Oil Poached Loin on Asparagus with Asparagus Foam
- Rabbit loin
- Olive oil
- Asparagus (blanched)
First thing is first, we want to asparagus tips, and everything else goes to the foam. Take the discarded parts of the asparagus, steam them, then blanch in cold water to preserve their green color. Put these into a blender with some water and blitz up. Allow to cool. Strain. Add one tablespoon of lecithin pure cup of mixture. I am not sure about the exact proportions of this, because resources are scarce, although there are a few videos: Wasabi Foam, Beetroot and Juniper Air, and Lemon Air unfortunately all these videos are either not clear on proportions or use Ferran Adria's Texturas which may contain different concentrations. As before I successfully did this with one tablespoon pure cup. It is important that all the ingredients are cold. One the mixture is strained, you can add the lecithin and incorporate air using an immersion blender. After the bubbles have formed you must let it sit for a few minutes to separate the liquid and foam. Mine stayed stabilized for about an hour at room temperature before there was a noticeably different density. Unfortunately, I was so pissed off trying to get a picture of the dish, I forgot to get a good zoom of the foam >=/
Thinly slice some garlic, and put this in a pot filled with enough olive oil to immerse the loins. This depends on your pot. Heat the oil to about 170 F give or take a few degrees, and drop the loins in until they reach a safe eating temperature. Take a few tablespoons of the garlic oil, and put into a pan with a knob of butter and quickly saute the asparagus tips until heated through. Serve the Loin on top of the spears, and gently spoon the foam on the loin.
Tempura Battered Rack of Rabbit with Carrot Timbale and Peas
This was inspired by Heston Blumenthals In Search of Perfection where Heston tries to find the perfect fish batter. Well I didnt neccesarly use a CO2 can, and beer, and go absolutely nuts with the batter. However, if you watch the episode it will give you a great tempura batter, and show you proper technique! If however your lazy you can either make your own tempura batter using rice flour, pastry flour, water, and club soda or beer. But, if your lazy you probably shouldn't be attempting this.
- 2 carrots
- 3 eggs
- 3 tbsp Sugar
Put the sugar butter, and water in a pan and warm up. Place the remainder of the carrot which is nicely diced up, and cook until soft. The less water you put in, the more flavorful glaze you will end up with. Blitz all this with your trusty blender and add cream and smooth, but not liquefied. Add your eggs and mix. Carefully spoon the mixture into each container (inside the carrot slice). Take a pan, or vessel large enough to accommodate the ramekins fill with water to a height where the ramekins will be half immersed (a bain marie for those not in the know,) and boil. When boiled add the ramekins and put into a 375 degree oven for 15-20 minutes, or until set. It will end up a custard like consistency.
Heat your deep fryer to 350ish, or if you dont have one as I do not. Take a big pot or deep pan and add Canola, or Peanut oil (high smoke point). The Japanese say that when the batter hits the bottom and raises right away its hot enough. Once again check the Blumenthal show for proper technique. Basically, you batter the rack, dip it in, and flip extra batter on the exposed side of the already battered rack to create layers, and textures. Once its a light golden brown, it should be done. The thing I like about this method is it keeps the rack moist, and does not overcook like searing, or roasting would. The peas can quickly be heated up with butter and served along side.
I think thats it, but I will edit, if its not.