Recipe Details
| Title | Sumac and mint rubbed rabbit saddle with seared radicchio |
|
| Author | Ottolenghi | |
| Portions | 4 | |
| Created | 16th February 2015 06:55 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 335.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Garlic | 1 Unit | |
| Oil, olive | 1.5 Tablespoon | |
| Rabbit, saddle, raw | 750 Gram | |
| Raddiccio, raw | 1 Medium | |
| Pine nuts | 90 Gram | |
| Lemon, juice | 1 Tablespoon | |
| Parsley, raw | 30 Gram | |
| Salt, sea | 1 Pinch | |
| Mint, dried | 1.5 Tablespoon | |
| Oil, olive | 1.5 Tablespoon |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
| No Allergen Warnings at the moment! |
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 511 |  |
| Protein | 95.26% | |
| Other Carbohydrate | 2.58% | |
| Sugar | 2.96% | |
| Fat Saturated | 19.53% | |
| Fat Unsaturated | 55.07% | |
| Fiber | 10.84% | |
| Sodium | 4.76% | |
| Salt | 5.08% | |
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Recipe Method
Heat the oven to 180C/350F/gas mark 4. Put the garlic cloves and a teaspoon of oil in a baking tray large enough to hold the rabbit. Stir and roast for seven minutes. Put the rub ingredients in a small bowl, add a tablespoon of Maldon salt, mix and set aside. Remove all the sinew from the rabbit saddles (2-4 saddles, depending on size). Use your hands to spread the rub all over the saddles, then roll each one lengthways into a long cigar. Tie in two or three places with kitchen string, and set aside. Heat a teaspoon of olive in a saut