INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.
1 Place the saffron in 1 tbsp boiling water and allow to stand for a few
minutes. Heat 1 litre/1 3/4 pints beef stock in a pan, add a pinch each of
ground nutmeg and ginger and stir. Add half the spinach and cook for 2-3
minutes.
2 Stir in the cream, bring to a simmer and season. Pour the soup into a
food processor and blitz until smooth. Serve in bowls, garnished with the
parsley.
3 Cut a slice off the top of the tomato, scoop out the centre and reserve.
4 Place the tomato 'shell' on a baking sheet, add 10g/ 3/4oz butter in the
centre, season and cook for 10 minutes.
5 Heat 25g/1oz butter in a pan, add half the rice and cook for 2-3 minutes.
Add the chicken stock and simmer for 5-6 minutes.
6 Add the reserved tomato flesh, wine, sliced ginger and soaked saffron and
cook for 10 minutes, until the rice is tender. Season. Before serving, stir
in the mixed herbs and remaining spinach.
7 Trim the excess fat off the rabbit loins and season. Heat the olive oil
in an ovenproof frying pan, add the rabbit and quickly brown all over.
8 Transfer the pan to the oven and cook for about 5-6 minutes, or until
cooked to taste.
9 Heat 200ml/7fl oz beef stock in a pan with 1 tbsp jelly, 2 tbsp red wine
and a dash of sherry vinegar, bring to the boil, simmer rapidly to reduce
liquid by about half and season.
10 Remove the rabbit from the oven, rest it for a few minutes and slice it
on the diagonal. Serve the rabbit with some risotto and pour over the
gravy. Fill the baked tomato with risotto and return to the oven for 3-4
minutes. Serve on a plate with any remaining risotto in shallow bowls.
11 Heat 25g/1oz butter in a large saute pan. Add the remaining rice and
cook for 2-3 minutes.
12 Add the remaining jelly and red wine and 600ml/1 pint boiling water and
simmer for 15 minutes, until the rice is tender - add a little more water
to the pan if necessary during cooking.
13 Stir in the chopped mint and spoon into a shallow bowl, arrange the
orange segments on top and sprinkle over a little caster sugar.
Converted by MC_Buster.
Per serving: 1415 Calories (kcal); 32g Total Fat; (23% calories from fat);
26g Protein; 218g Carbohydrate; 66mg Cholesterol; 9867mg Sodium Food
Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 6
Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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