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Baby squid and chorizo with rabbit, orange juice infused with vanilla


  • For the confit of rabbit leg

  • For the vanilla and orange dressing


  • 1.

    Heat a heavy frying pan until very hot. Add the chorizo and fry until golden brown. Remove with a slotted spoon.

  • 2.

    Add the squid to the same pan along with the garlic, lemon juice and cook for 2 minutes. Remove and add to chorizo.

  • 3.

    Cook the pancetta in the same pan until coloured and add to the squid and chorizo mix.

  • 4.

    Break up the confit of rabbit and place into a bowl adding the squid, chorizo and pancetta. Combine with the salad and dress with a little vanilla and orange dressing.

  • 5.

    Divide onto two plates and serve.

  • For the confit of rabbit leg:

  • 1.

    Finely chop the celeriac and onion and sweat with the rabbit legs in oil in a pan. Add curry powder, paprika and cumin. Season with salt and pepper.

  • 2.

    Once this is done put the contents of the pan into a dish and cover with more oil up to the top. Add garlic, rosemary and thyme.

  • 3.

    Put the dish into an oven and cook on 80°C for an hour.

  • 4.

    Once done season with more salt and pepper and a little sugar.

  • 5.

    Add the contents into a preserve jar and let the ingredients ‘infuse’.

  • For the vanilla and orange dressing:

  • 1.

    Mix all the ingredients together in a bowl.

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Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Baby squid and chorizo with rabbit, orange juice infused with vanilla.


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