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Comfit leg of rabbit served with risotto of Portobello mushrooms, pluck water cress, salted lemon skin julienne.    

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Pluck comfit leg of rabbit: Order rabbit leg, then cure then with ruff salt, garlic, thyme, over night next day, wash off the extra salt and dry, then vacuum with duck fat garlic and thyme, and cook in a water base in the oven at 90 degrees for 4 hours, then cold down and reserve in the fridge until needed, For service Pluck the meat fallowing the muscle, and reserve in mise en place contender, a la minute warm up the comfit rabbit peaces in to some duck fat, drain then sever on top of the risotto as show.

Portobello & moreal ruff Mushrooms duxelles: 3 box of Portobello mushrooms slice in 8 wedges, 300g of dry morale soak in white wine, 2 kg of onion Brunoise, 180g of fin chop solo garlic, 1 bunch of fin chop thyme, white wine to cover,

In the big fry pan, start fry the onion Brunoise, fin chop solo garlic, thyme, then fry in the slice Portobello mushrooms, then cook until evaporation of the cooking jus, then cover up with white wine and cook to total evaporation season with salt and pepper to test, then cold down, reserve in vacuum bag in the fridge until needed.

Risotto rise: 3 kg risotto rise, 1 kg of onion Brunoise, white wine to cover up, dices butter, grated parmesan cheeses, salt & pepper to test.

In a hot pot with oil start sweating of the onion, then add the wash and drain risotto rise mix well, then cover up with white wine, then cook at simmering point until total evaporation of the wine, diverse on to big gastro tray spray well then cold down, when cold reserve in vacuum bag (light pressure). For service cook up the risotto rise, with a full spoon of the ruff mushroom duxelles, cover up with water, cook until total evaporation, then mounted the rise with some cold dices butter and some grated parmesan cheeses to homogeny consistency, season with salt and pepper to test, fold in a hand full of baby spinach, and dress as show.

Baby spinach: Wash in cold water then drain, reserve in gastro plastic tray wrapped with cloths.

Lemon zest: Pill off the skin off the lemon, , then boil for a minute, 3 time in cline water, and reserve in vacuum bag with ruff salt until needed, For service wash under cold water, then slice it as a julienne, reserve in mise en place contender in the fridge until needed. A la minute sprinkle on top of the risotto as show.

Dry black olive & malt fin crumble: Drain the black olive from the oil then blench for a minute in boiling salted water, rinse under warm water few time, drain then dispose on to a gig gastro tray lay down with a cloths and bake at 80 degrees with open fan for a good 2 hours, clod down (look for the last olive stone left over, then blend, mix with half malt crumble, season with salt to test and reserve in plastic box with silicasec until needed, A la minute finish sprinkling some of the crumble on top.

Pluck watercress.

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