Island Life Magazine Ltd February/March 2018 | Page 117

Food and drink
Harissa spiced rabbit loin,
crispy leg croquette, black pudding,
quail egg & bone marrow
Recipe by Kynges Well, Brading
Ingredients Method
2 Loins of rabbit 1. First job is to make the stock for the
sauce. Roast the rabbit bones and
then add to a pot with boiling water,
fresh thyme, onion, carrot and
celery. Simmer for four hours.
1 Rabbit thigh
2 Carrots
2 tbsp Harrisa paste
50g Black pudding
6 Quail eggs
1 Onion
1 Stick of celery
2 Slices of parma ham
50g Panko breadcrumbs
30g Plain flour
2 Bone marrow
150ml White wine
Fresh thyme
1 egg
Rabbit bones
2. With the rabbit thigh, coat in two
tablespoons of harissa paste, cover
with tin foil and slowly cook for
approx 2 hours until tender at 160
degrees. Once cooked, pull the
meat off the bone, season to taste,
form into balls, then coat them with
the breadcrumbs. Egg wash them.
3. Roast the bone marrow for 15 mins
at 180 degrees, leave to cool, then
scrape out the bone marrow and
whip with an electric mixer until
white & creamy. Leave aside for later.
4. Now back to the stock, pass through
a sieve into a container. Using the
same pan add a decent amount of
white wine, approx 150ml, reduce by
half, then add the stock and reduce
by half again. Add a tbsp of bone
marrow and simmer for ten minutes
or so. That’s your sauce done.
5. Wrap the rabbit loins in Parma ham,
and pan fry in the bone marrow,
approx two minutes either side,
so they’re just firm to touch, and
leave aside to rest. Deep fry the
thigh croquettes until nicely golden,
poach off the quail eggs (2 mins),
pan fry slices of black pudding and
then you’re ready to serve!
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