A simple, original and completely delicious menu dead set to impress your guests.
by Lulu Cox, chef at the Rochelle Canteen
Puntarelle, Kohlrabi & Blood Orange
Crab, Monk’s Beard & Fennel Seeds
Braised Rabbit, Potatoes , Anchovy and Rosemary
Seville Orange Tart
Braised Rabbit, Potato , Anchovy and Rosemary
6 x rabbit legs
1 x tin best quality anchovies you can afford
1/2 bunch of rosemary
4 garlic cloves, thinly sliced
White wine , a good glass
1 . 3 kg waxy potatoes, ideally Cyprus , peeled and cut with jagged edges
Little tip - make sure all your veg is prepped before you start frying off the garlic .
Preheat the oven to 160.
Heat the oil in a large saucepan. Season the legs with salt and pepper. Don’t crowd the legs, you’ll probably have to do it in batches. Brown on both sides until golden. Transfer to an ovenproof dish.
Whilst your rabbit is browning peel your garlic and thinly slice. Put to one side, pick the rosemary and finely chop.
Once all the rabbit has been browned allow the pan to cool a little and add another good glug of olive oil.
Add the sliced garlic and rosemary, BE CAREFUL, if the oil is too hot the garlic will burn, and you’ll have to start again. You want a pale golden colour, no further. This should take a minute or two.
Keeping your flame low add the anchovies, breaking them up with a wooden spoon or spatula allowing them to dissolve into a paste.
Now add your potatoes making sure they are nicely coated in the anchovy mix. Once coated add a glass of white wine, allow the alcohol to burn off. You’ll be able to smell when the booze has come off.
Add the mix to the ovenproof dish, making sure its fits nicely and pour over chicken stock so it’s half covered, add a good pinch of black pepper and cover tightly with tin foil.
Place in the oven and check after 1hr , (it might take up to two), you want the rabbit to easily be pulled away from the bone, and for the potatoes to be cooked through.
Make sure to serve plenty the rabbit with all the amazing cooking liquid!