Saturday, 6 August 2016

Roasted rabbit with daikon and samphire (AIP)

roasted_rabbit_with_daikon_samphire_AIP
Roasted meat with salads and greens

Easy dinner idea: leave-it-alone meat served with basil sauce and seasonal salads. I call it leave-it-alone because it does not need any stirring or turning, it needs only peace and a hot oven.

For the ROASTED RABBIT you will need (feeds 4):
1 wild rabbit, ready to roast, cleaned, cut into four pieces
1 tbsp lard / duck fat / coconut oil
1 medium onion
1 bay leaf
2 garlic cloves

For the RADISH SALAD you will need:
3 to 4 purple radishes
1/2 daikon radish
small bunch fresh dill
1 medium red onion
4 tbsp olive oil
1 tbsp apple cider vinegar

For the SAMPHIRE-ARTICHOKE SALAD you will need:
200 g samphire
1 small kohlrabi, peeled and julienned
2 cooked/steamed artichoke hearts
2 tbsp olive oil
juice of a 1/2 lime

TO SERVE you will need:
basil sauce
some lettuce hearts

1. Rinse the rabbit pieces, pat them dry with a kitchen towel. Arrange the meat in a large, oval pyrex. Add a good splash of water. Season the water with bay leaf, halved garlic cloves and quartered onion. Brush the meat well with the fat of your choosing. Cover with the lid and put the glass dish into a preheated oven and roast on 170 C for about an hour.
2. Prepare the samphire: Wash the samphire in plenty of water to separate any grit remained on them, cut off any tough ends. Bring a pan of water to the boil. Put the samphire in, blanch for a minute or so. Fish them out, dip into cold water, then put them on a strainer to drain them well.
3. I have served cooked artichokes for starter and saved the hearts for the salad. Cut into wedges, put them in a mixing bowl, add the prepared samphire, the julienned kohlrabi. Season with the lime juice and the olive oil. Gently toss to combine.
4. Rinse the radishes. Thinly slice the purple ones, peel and julienne the daikon radish. Peel, halve and thinly slice the red onion. Finely chop the fresh dill. Put the veg into a mixing bowl. Season with the apple cider vinegar and drizzle with olive oil. Toss to combine.
5. Serve the roasted rabbit onto plates, garnish with the basil sauce, add the salads and the lettuce hearts. Enjoy!

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