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http://www.lifestylefood.com.au/recipes/10052/hare-cauliflower-braised-nuts-chocolate-watercress

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Hare - cauliflower - braised nuts - chocolate – watercress

Ingredients

  • Hare ragu

  • 250g minced hare

  • 50g celery, diced

  • 50g shallot, diced

  • 2 cloves garlic, crushed

  • ½ tsp lemon thyme and rosemary

  • 2 tsp tomato puree

  • 300g reduced hare stock

  • Braised nuts

  • 100g pistachios

  • 100g pine nuts

  • 100g sultanas

  • hare stock

  • Chocolate

  • 100g 70% chocolate

  • 20g olive oil

  • 10g soy

  • You will also need

  • 1 loin of hare for 2 servings

  • watercress

  • 100% chocolate

  • marmite/vegemite

Method

  • Hare ragu:

  • 1.

    Sweat off the mince for 5 minutes

  • 2.

    Add the vegetables, then the tomato puree

  • 3.

    Cook off for 10 minutes

  • 4.

    Add the stock

  • 5.

    Reduce to a low heat and cook for 2 hours

  • Cauliflower puree:

  • 1.

    Place cauliflower in a pan and cover with coconut milk, cook until soft, season, blend and strain

  • Pickled cauliflower:

  • 1.

    Slice florets of cauliflower to a thickness of 1.5mm

  • 2.

    Season with salt, sugar and white wine vinegar

  • 3.

    Compress

  • Pickled celeriac:

  • 1.

    Follow the same method as above, for pickled cauliflower

  • Braised nuts:

  • 1.

    Place the nuts in a pressure cooker and just cover with the hare stock

  • 2.

    Cook on full pressure for 15 minutes

  • 3.

    Allow to cool

  • 4.

    Then add the sultanas and leave to bloom

  • Chocolate:

  • 1.

    Warm to 42 °C and emulsify

Notes




Courtesy of Sat Bains at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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