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New Zealand Wine

Since 1935

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Pancetta wrapped Rabbit Leg with Quinoa & Carrot Puree

The Tasting Shed - Pancetta wrapped Rabbit Leg with Quinoa & Carrot Puree
and West Brook Waimauku Chardonnay

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Rabbit

Rabbit legs boned
Sliced pancetta
Baby carrots - cook in pan with butter
Medjool dates - blanched & peeled with pips out
Pea shoots
Fava beans

Prepare qinoa & carrot puree, set aside.
Season well and wrap rabbit legs in pancetta.
Pan fry to seal then cook in oven at 180 deg.C till pink.
Take out of the oven and rest in a warm place.
Place a swipe of carrot puree on the bottom of the plate.
Cut the rabbit into rounds and place pieces around the plate.
Dress with quinoa, carrots, pea shoot, lava beans and dates.
Serve and enjoy!
 

Angelica Quinoa:

150g angelica - leaves & stalks
50ml olive oil
100g onion - chopped
2 garlic cloves - chopped
100g quinoa
400ml chicken stock

Blanch angelica in a boiling salted water for 30sec. Refresh and drain.
Chop finely and set aside.
Cook onions and garlic in oil for 2-3mins. No colour.
Add quinoa and cook till bitty aroma.
Add stock and bring to boil. Cover and bake in the oven for 20mins.
There i a white ring around each grain when it's cooked.
Season to taste.
 

Carrot Puree:


100g butter
500g thinly sliced carrots
Put half of the butter in a pan, cook carots for 5mins. with no colour.
Add cream and milk, cook for 15mins. till tender.
Put the contents of the pan into a Blitzer, add rest of the butter.
Season to taste.

West Brook Vine & Wine Limited - Proudly New Zealand Owned and Operated
215 Ararimu Valley Road, Waimauku, Auckland, New Zealand.

Liquor Licence 52000082260


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