Created by the team at The Salt Box, this Surrey Day, Great Surrey Menu recipe uses a raft of local ingredients and flavour to conjure up a wonderful sense of wild Surrey.
-
2
legs
of rabbit
-
200
g
Arborio rice
-
600
ml
rabbit stock
-
50
g
butter
-
150
g
white onion
-
2
bay
leaves
-
2
sprigs
thyme
-
Splash
of
white wine vinegar
-
handful
of
wild garlic leaves (or one garlic clove)
-
40
g
Parmesan
-
60
g
Mozzarella
-
2
medium
eggs
-
150
g
breadcrumbs
-
150
g
plain flour
-
Pinch
of
salt
-
Pinch
of
pepper
-
Cooking
oil
(for deep frying)
-
For
the
N'Duja Mayo
-
50
g
Nduja
-
Zest
1
lemon
-
Pinch
of
Nigella seeds
-
Pinch
of
salt and pepper
-
250
g
mayonnaise
- Poach the rabbit legs in water with a bay leaf and a few sprigs of thyme, until
tender.
- Once tender, remove from the pan and allow to cool, before finely shredding
the meat. Reserve the cooking liquor for your stock.
- In another saucepan, melt the butter and gently cook the onions with a bay
leaf. Season well
- Add the rice to the pan, stirring continuously.
- Add the veg stock a ladle at a time, adding more once all the stock has been
absorbed by the rice.
- Once the rice is just cooked through, remove from the heat and set aside to
cool slightly.
- Add a dash of white wine vinegar, parmesan, mozzarella and finely sliced wild
garlic and shredded rabbit meat. Set aside to cool completely.
- Using your hands, form the risotto into bite sized balls.
- Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip
each prepared risotto ball into the flour, followed by the eggs and finally, the
breadcrumbs. Transfer to a tray and set aside.
- Half-fill a heavy-based saucepan with vegetable oil and heat over medium-low
(until it reads 170*C on a cooking thermometer or until a piece of bread turns
golden brown in the oil within 40 seconds). In batches, lower the arancini balls
into the oil in batches and cook for approximately 7-8 mins, or until golden
brown. Set aside on a tray lined with kitchen paper.
- Making the N’Duja Mayo:
- Gently fry the nduja in a saucepan, releasing as much of the flavoursome oil as possible, then allow to cool.
Mix the nduja with the remaining ingredients, then refrigerate until ready to
serve
as possible, then allow to cool.
