Siemens Home Appliances
“The Ninth” in London, UK.
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Recipe for rabbit lasagna.
Ingredients:
| Pasta dough | Bechamel | Chicken mousse | Rabbit filling | Tomato compote |
|---|---|---|---|---|
|
300 g 00 flour 3 egg yolks 2 whole eggs Salt 1 tbsp olive oil |
80 g plain flour 80 g butter 500 ml milk 40 g Parmesan grated 20 g Pommery mustard 10 g Dijon mustard 100 g Parmesan grated |
200 g chicken breast (cut into pieces no bone) 1 egg white 1 whole egg 350 ml double cream |
6 rabbit legs 30 g coarse sea salt 5 g black peppercorns 2 cloves garlic (sliced) Sprig rosemary/thyme 100 ml white wine 1.5 l duck fat 1 shallot (finely chopped) ½ carrot (finely chopped) 50 g celeriac (finely chopped) 25 ml olive oil |
1 onion (finely chopped) 2 cloves garlic (crushed) ½ tbsp. tomato puree 1 tsp thyme leaves 1 tsp sugar 100 ml white wine 25 ml red wine vinegar 500 g tinned tomatoes (drained and seeds removed) |
1. Pasta dough:
To make the pasta dough, place the flour and salt in a food processor and slowly add the eggs until it starts to come together. Take out of the food processor and knead until it forms a dough. Wrap in cling film and rest for one hour.
2. Rabbit filling:
To make the rabbit filling, place the rabbit legs into a plastic container, add the salt, black pepper, thyme, rosemary, garlic and white wine. Clingfilm and leave in the fridge for 24 hours. Wash the rabbit legs under cold water, dry and place it in a saucepan. Cover it with the duck fat and simmer until the meat is falling off the bone. Cool down, drain and remove the meat and place it in a bowl. Chop the meat.
Sweat the finely chopped shallots, celeriac and carrot in olive oil for 5 mins and add to the rabbit meat.
3. Chicken mousse:
To make the chicken mousse, place the chicken breast into a food processor, blend until smooth and slowly add the eggs. Take the mix out the blender and pass through a drum sieve. Take a bowl of ice and place another bowl on top of the ice. Add the sieved chicken mix into the chilled bowl and slowly add the double cream, continually folding in with a spatula. Season and mix until the cream has completely blended in.
Add enough chicken mousse to bind the rabbit mixture. To test, take a little mix, wrap in clingfilm and steam for 5 mins. Taste and add seasoning if necessary and more cream if it is too dense.
For the pasta sheets, roll out the pasta to setting 1 on the pasta machine. Cut 4,15 cm x 25 cm rectangular pieces and blanch in boiling salted water.
To build the lasagna, place a sheet of pasta on a chopping board, add 300 g of rabbit mousse and spread evenly across the pasta. Add another sheet of pasta and repeat the process finishing with a sheet of pasta.
4. Bechamel:
To make the Bechamel, melt the butter in a saucepan, add the flour and cook out. Slowly pour in the milk and whisk until smooth. Add the Parmesan and mustard. Season to taste and cool down.
Once it is cool, spread an even layer over the top of the lasagna. It should be ½ cm in thickness. Chill in the fridge. Cut the lasagna into 7 cm squares. Cover the top with grated parmesan.
5. Tomato compote:
To make the tomato compote, pour the olive oil into a saucepan. Add the chopped onion and garlic and sweat for 10 mins. Add the thyme and tomato puree and cook for a further 2 mins. Pour in the white wine and reduce. Add the tinned tomatoes and sugar, simmer for 30 mins. Season to taste and add the vinegar.
To serve, place the lasagna in a steamer for 6 mins then place under a pre-heated grill until golden brown. Spoon some tomato compote onto a plate then place the lasagna on top.
