2023 - 16-18 Age Category
Ingredients
2tblspn of butter
2 cloves of garlic
Salt
Pepper
Rosemary
Sage
1 rabbit
Lardons bacon
Handful of sprouts
1 egg
200g of 00 flour
1 lime
Chilli flakes
Olive oil
Parmesan cheese
A small handful of chestnuts
Method
•Finely chop your garlic, sage, rosemary, chestnuts and juice your lime.
•Mix together 1tblspn of butter, garlic, salt, pepper, rosemary and sage.
•Use a basting brush to cover the rabbit in the mixture and then roast for 30 minutes.
•While the rabbit is in the oven pour the 00 flour into a bowl and make a well in the centre before cracking the egg in the middle and pouring in your lime juice and 2 pinches of chilli flakes. Beat until smooth before combining and kneading. Put it in the fridge.
•Quarter, pepper and butter your sprouts before slowly frying your bacon for a minute before removing from the pan, then add your sprouts and chestnuts for 2 minutes before re-adding the bacon, then take the pan off the heat as soon as the sprouts begin to lightly brown.
•Your rabbit should be done by now.
•Take out and use a pasta machine to thin your pasta.
•Remove the meat from your rabbit. Bring a pot to the boil and then use a tiny cookie cutter to cut the pasta into small circles, and wash the edge of the circle with water and put the rabbit on one half of each circle. Then use wet fingers and a fork to seal the pasta into a pasty shape. Then add the pasta to the boiling pot and boil until the pasta is at a desirable texture.
•Drain and add the sprout salad. Then organise on the centre of a plate finishing with grated parmesan cheese.