Rabbit Kiev with pickled vegetables

Authorcrumbs

Tom Westerland (better known as Westy to the team) is the award-winning head chef of The Brasserie at Lucknam Park. This is Lucknam Park’s more casual restaurant – Restaurant Hywel Jones being the fine-dining option there – which offers relaxed, all-day dining with fulllength windows giving diners views out onto the walled gardens. Tom is all about simple but skilled dishes with bold flavours and loves a bit of fire cooking, often putting barbecued food on his menus. He won the title of National Chef of Wales last year and has also recently competed in the BBC’s Great British Menu (so you may recognize him from the telly). In fact, this recipe includes elements from Tom’s dish named ‘Top of the Crops’, which he cooked on the programme. You can ask your butcher to prepare the rabbit for you – you want it cut into loin and legs, with the bones and sinew removed.

Yields4 Servings
For the kiev
 2 garlic bulbs
 250 g unsalted butter (room temperature)
 4 tbsp tarragon, chopped
 1 whole rabbit
 vegetable oil for deep frying, plus extra
 100 g plain flour
 2 eggs (whisked)
 150 g panko breadcrumbs
 1 slice white bread
 2 tbsp tarragon
For the pickled vegetables
 200 ml cider vinegar
 200 ml olive oil
 200 ml water
 1 cinnamon stick
 10 coriander seeds
 10 white peppercorns
 sugar, to taste
 8 baby turnips
 4 baby heritage carrots (with the leaves)
 4 baby beetroor (cooked)
 4 baby candy beetroot (cooked)
1

Preheat the oven to 180C/350F/gas mark 4.

2

Wrap the garlic bulbs in foil with a pinch of salt. Place in the oven for 25 minutes, until soft.

3

Remove from the oven and unwrap from the foil. When cool enough to handle, cut off the root end of the garlic and squeeze the soft garlic into a food processor. Add the soft butter and 2 tbsp of the tarragon, and blend until smooth and green.

4

Line a baking tray with greaseproof paper and transfer the butter to a piping bag. Pipe it onto the greaseproof paper into small balls, about 25g each (weigh the first one so you get an idea of size). Place in the fridge to set.

5

If you have a whole rabbit, remove the legs and loin, getting rid of any sinew from the loin and bones from the legs. Chop the meat into small pieces and mix with the remaining chopped tarragon. Using a mincer or blender, process the rabbit into a coarse mince. Place it into a mixing bowl.

6

Once all the rabbit is minced, place the bread into the mincer (or blender) and process. Add to the meat mix then season and beat until smooth.

7

Brush two sheets of greaseproof paper with vegetable oil. Pour the rabbit onto one piece and place the other on top. Roll flat with a rolling pin until you achieve a 3mm thickness. Remove the top sheet of greaseproof paper and cut circles big enough to cover the garlic butter. Place one ball of garlic butter in the middle of each rabbit circle and wrap the meat around the butter until you achieve a round ball with no gaps.

8

Finish the Kiev by rolling it in the flour, the eggs and then the panko breadcrumbs. Store in the fridge until required.

9

For the pickled vegetables, place all of the liquid ingredients into a large pan along with the spices and sugar, to make the pickling liquor. Place on a moderate heat and bring to the boil, then remove from the heat and leave to infuse for at least 10 minutes.

10

Peel the baby vegetables, reserving the green tops from the carrots and turnips for the garnish. Place all of the peeled vegetables in separate pans. Cover with water, add a pinch of salt then bring to the boil before removing from the heat and leaving to cool down in the cooking water, to ensure they keep their individual flavour and cook through.

11

Once cool, drain the vegetables and place into separate jars. Bring the pickling liquor back up to the boil and divide it between all the jars to cover the vegetables. Seal the jars and set aside until required. (I recommend using straight away for the recipe, but you can store any leftovers for up to 6 weeks.)

12

When ready to eat, preheat a deep fat fryer to 180C, or warm vegetable oil in a deep, heavy-bottomed pan to the same temperature. Carefully add the Kievs to the oil and cook for 6 minutes until the breadcrumbs are golden and the meat is cooked through. When ready, remove each and leave to drain on a plate lined with kitchen paper.

13

Place a Kiev in the middle of each plate, and garnish with the baby vegetables and reserved green tops.

Category

Ingredients

For the kiev
 2 garlic bulbs
 250 g unsalted butter (room temperature)
 4 tbsp tarragon, chopped
 1 whole rabbit
 vegetable oil for deep frying, plus extra
 100 g plain flour
 2 eggs (whisked)
 150 g panko breadcrumbs
 1 slice white bread
 2 tbsp tarragon
For the pickled vegetables
 200 ml cider vinegar
 200 ml olive oil
 200 ml water
 1 cinnamon stick
 10 coriander seeds
 10 white peppercorns
 sugar, to taste
 8 baby turnips
 4 baby heritage carrots (with the leaves)
 4 baby beetroor (cooked)
 4 baby candy beetroot (cooked)

Directions

1

Preheat the oven to 180C/350F/gas mark 4.

2

Wrap the garlic bulbs in foil with a pinch of salt. Place in the oven for 25 minutes, until soft.

3

Remove from the oven and unwrap from the foil. When cool enough to handle, cut off the root end of the garlic and squeeze the soft garlic into a food processor. Add the soft butter and 2 tbsp of the tarragon, and blend until smooth and green.

4

Line a baking tray with greaseproof paper and transfer the butter to a piping bag. Pipe it onto the greaseproof paper into small balls, about 25g each (weigh the first one so you get an idea of size). Place in the fridge to set.

5

If you have a whole rabbit, remove the legs and loin, getting rid of any sinew from the loin and bones from the legs. Chop the meat into small pieces and mix with the remaining chopped tarragon. Using a mincer or blender, process the rabbit into a coarse mince. Place it into a mixing bowl.

6

Once all the rabbit is minced, place the bread into the mincer (or blender) and process. Add to the meat mix then season and beat until smooth.

7

Brush two sheets of greaseproof paper with vegetable oil. Pour the rabbit onto one piece and place the other on top. Roll flat with a rolling pin until you achieve a 3mm thickness. Remove the top sheet of greaseproof paper and cut circles big enough to cover the garlic butter. Place one ball of garlic butter in the middle of each rabbit circle and wrap the meat around the butter until you achieve a round ball with no gaps.

8

Finish the Kiev by rolling it in the flour, the eggs and then the panko breadcrumbs. Store in the fridge until required.

9

For the pickled vegetables, place all of the liquid ingredients into a large pan along with the spices and sugar, to make the pickling liquor. Place on a moderate heat and bring to the boil, then remove from the heat and leave to infuse for at least 10 minutes.

10

Peel the baby vegetables, reserving the green tops from the carrots and turnips for the garnish. Place all of the peeled vegetables in separate pans. Cover with water, add a pinch of salt then bring to the boil before removing from the heat and leaving to cool down in the cooking water, to ensure they keep their individual flavour and cook through.

11

Once cool, drain the vegetables and place into separate jars. Bring the pickling liquor back up to the boil and divide it between all the jars to cover the vegetables. Seal the jars and set aside until required. (I recommend using straight away for the recipe, but you can store any leftovers for up to 6 weeks.)

12

When ready to eat, preheat a deep fat fryer to 180C, or warm vegetable oil in a deep, heavy-bottomed pan to the same temperature. Carefully add the Kievs to the oil and cook for 6 minutes until the breadcrumbs are golden and the meat is cooked through. When ready, remove each and leave to drain on a plate lined with kitchen paper.

13

Place a Kiev in the middle of each plate, and garnish with the baby vegetables and reserved green tops.

Rabbit Kiev with pickled vegetables