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Ingredients
- 2 x plump rabbit joints (sadddle or possibly leg)
- 3 sprg thyme
- Â Â extra virgin olive oil
- 4 lrg chipping powoes (eg maris piper record fianna king edward sante)
- Â Â aioll
- 3 clv garlic peeled and crushed
- 2 lrg fee range egg yolks
- 300 ml extravirgin extra virgin olive oil (preferably provencal)
- Â Â the juice of I lemon
Directions
- For the aoli fust ensure everything is at room temperature.
- Place the garlic and yolks in a small heavy bowl (use a pestle and mortar if you prefer).
- I suggest you put a damp tea towel underneath the bowl to stop it slipping.
- Add in a good healthy pinch of salt and using a balloon whisk whisk till thick.
- Ensure the oil is in a dripproof jug then dribble it into the yolks literally drop by drop at first.
- Whisking continuously slowly incorporate all the oil till you have a thicir shiny mass.
- Whisk in the lemon juice and season to taste with salt and pepper For the rabbit and chips place the rabbit in a dish with the thyme and 1 tbsp oil.
- Rub the oil all over and leave for at least 30 min preferably 2 to 3 hrs to marinate.
- Peel the potatoes and cut into thick chips.
- Place in a bowl of cool water to remove excess starch then drain and dry thoroughly.
- Tip onto a baking tray with 2 tbsp oil and using your hands turn them to ensure they are all well coated.
- Place in a preheated oven (200C/400F/Gas Mark 6) for about 50 min turning once till golden.
- Place the rabbit on a small baking tray and roast at the same temperature for about 20 minutesdepending on thicknessuntil just cooked. Check by piercing the thickest part with a knife: the juices should run clear.
- Serve the rabbit with the chips and a mighty dollop of aloli.
- If you are of the Flopsy Runny persuasion use boneless chicken breasts (skin on) instead.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7g | |
| Recipe makes 2 servings | |
| Calories 17 | |
| Calories from Fat 3 | 18% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 49mg | 1% |
| Total Carbs 3.88g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.11g | 0% |
| Protein 0.62g | 1% |
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