Recipe Details
Title Sumac and mint rubbed rabbit saddle with seared radicchio
Author Ottolenghi
Portions 4
Created 16th February 2015 06:55 am
Weight (Per Portion)

One portion of this dish weighs approximately 319.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Garlic1 Unit
Oil, olive1.5 Tablespoon
Rabbit, saddle, raw750 Gram
Raddiccio, raw1 Medium
Pine nuts90 Gram
Lemon, juice1 Tablespoon
Parsley, raw30 Gram
Salt, sea1 Pinch
Mint, dried1.5 Tablespoon
Oil, olive1.5 Tablespoon
Special Dietary Requirements Suitability
None!
Allergen Warnings
No Allergen Warnings at the moment!
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 478
Protein 91.24%
Other Carbohydrate 0.72%
Sugar 2.79%
Fat Saturated 18.71%
Fat Unsaturated 53.14%
Fiber 9.28%
Sodium 4.56%
Salt 4.85%
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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
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