Food & Drink
Pork and Rabbit Pithivier Serves: 6 INGREDIENTS 750kg pork shoulder 1 rabbit Mirepoix mixture of; 1 carrot, 2 celery sticks, 2 onions all diced seasoning 1 large onion peeled and diced 3 garlic cloves diced 2 large carrots peeled and diced 1 leek diced 1 large apple peeled and diced ½ pint cider 300ml double cream A large handful chopped sage Thyme leaves from six stems 500g puff pastry 1 beaten egg
METHOD 1 Turn the oven on to 110°c.
sage and thyme and add the meat to the sauce, allow this to cool.
2 Place the pork and rabbit in a deep roasting pan on a bed of vegetables -the carrot, celery and onion. Season well then cover in buttered greaseproof paper and foil and slow cook for 8 hours or overnight.
5 Roll the puff pastry out to just over 1cm thick. Cut out 12 pastry rounds approximately 10cm in diameter. Roll the meat mix into balls similar in size to a small tennis ball. Place these into the centre of half of the pastry circles. Egg wash around the meat mix and encase using the left over pastry circles ensuring to push all air out and create a good seal. Leave these to cool in the fridge for one hour. Once chilled egg wash, cut lines from top to bottom in an ‘S’ shape and bake for 20 minutes at 200°c degrees.
3 The next day remove from the oven and allow to cool. Pick the meat from the bones. 4 Fry the onion, garlic, carrots, leeks and apple until soft. Deglaze the pan with the cider and allow to reduce by half, add the cream and leave on a simmer to reduce and thicken. When thick add the
Recipe by Jules Hetherton, Head Chef at Strattons Ash Close, Swaffham PE37 7NH Tel: 01760 723845 Web: www.strattonshotel.co.uk KLmagazine March 2017
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