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Returning to Marco Pierre White's 'White Heat' cookbook and going to make a posh rabbit pie: feuilleté of roast rabbit with spring vegetables and a jus of cilantro... wish me luck!
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Jamie Tracey
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Ingredients:
(serves 4)
3 lb rabbit
8 oz puff pastry
salt and white pepper
sauce:
1/2 cup veg stock
3/4 cup chicken stock
1 tbsp olive oil
3 tbsp butter, cut into cubes
lemon juice, to taste
2 tbsp chopped fresh cilantro
vegetable garnish:
1 cucumber
4 large mouli (daikon radish)
4 large carrots
12 "pencil-thin" leeks
2 tb olive oil
6 crush coriander seeds
chervil for ganish