What’s Up Doc, It’s A Diuretic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Cook 2, Ready, Steady | 2 | Servings | |
INGREDIENTS
| 40 | g | Dried porcini mushrooms |
| 3 | Rabbit loin fillets | |
| 1 | ds | Soy and Worcestershire sauce |
| 1/2 | t | Sesame oil |
| 2 | Apples | |
| 1/2 | Lemon, juice of | |
| 1 | Carrots, trimmed and peeled | |
| 1 | Organic potato, peeled | |
| 1 | pn | Ground cumin |
| 5 | T | Olive oil |
| 55 | g | Butter |
| 2 | t | Balsamic vinegar |
| 1 | t | Dijon mustard |
| 1 | t | Demerara sugar |
| 2 | T | Red wine |
| 1/2 | T | Freshly grated horseradish |
| 1 | T | Chopped fresh parsley |
| 1 | Dandelion leaves, stalks | |
| picked off | ||
| Salt and pepper | ||
| 11 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 Place the porcini into a bowl and pour over enough boiling water to cover. Leave to stand for about 10 minutes, or until softened. 2 Cut a rabbit fillet into thin slices, beat out slices thinly with a rolling pin and place in a shallow bowl. Sprinkle over the Worcestershire sauce, soy sauce and sesame oil and marinade. Halve an apple, scoop out the seeds and core with a teaspoon or melon baller. 3 Place in a greased ovenproof dish, squeeze over the lemon juice and bake for 10 minutes. 4 Cut the carrots and potatoes into chunks and cook in separate pans of boiling water until tender. Drain. Sprinkle a pinch of cumin over the remaining rabbit fillet and season. Heat 2 tbsp olive oil in an ovenproof saute pan, add the rabbit and cook quickly to brown all over. 5 Put the pan in the oven and cook for about 8-10 minutes, or until cooked through. Chop the softened mushrooms. 6 Heat 15g/ 1/2oz butter in a wok, add the mushrooms and stir fry for a couple of minutes. Spoon half the mushrooms into the centre of baked apples and cook for five minutes, or until tender. 7 Heat 1 tbsp olive oil in a griddle pan, add the rabbit and cook quickly on both sides until cooked to taste. 8 Core the remaining apple and cut into thin slices. Heat 25g/1oz butter in a frying pan, add the apple slices and demerara sugar and saute until tender and browned. 9 Whisk together the balsamic vinegar, 2 tbsp olive oil, mustard and a drop of soy sauce and season. Toss the dandelion leaves in the dressing and pile onto a plate. Arrange the rabbit slices on top and serve. 10 Heat 15g/ 1/2oz butter in a pan, add the horseradish and cook for a minute. Add the wine and 2 tbsp water from the porcini and simmer until reduced. Add the remaining mushrooms and parsley and season. Mash the carrots and potatoes together, season, spoon into greased timbales and pat down. 11 Carve the rabbit into thick slices. Sit the baked apples on a plate, add the rabbit pieces on top, and spoon on the sauteed mushrooms in sauce. Turn out the mash timbales and serve. Converted by MC_Buster. Per serving: 679 Calories (kcal); 58g Total Fat; (74% calories from fat); 3g Protein; 42g Carbohydrate; 60mg Cholesterol; 285mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fruit; Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 655
Calories From Fat: 510
Total Fat: 57.8g
Cholesterol: 59.1mg
Sodium: 58.6mg
Potassium: 526.7mg
Carbohydrates: 37.8g
Fiber: 5.9g
Sugar: 16.2g
Protein: 2.8g