serves 4
• In a large bowl, mix the wine, two-thirds of the onion, half of the garlic,
the sesame oil, the fish sauce, half of the galangal and the chillies. Put
in the rabbit pieces and turn to coat in the marinade. Cover in cling film
and marinate in the refrigerator overnight.
• Just before cooking, sear the rabbit pieces in 1 tablespoon of the
sunflower oil in a heavy frying pan, and transfer to a plate. They should
still be raw in the middle.
• Add the remaining oil to the pan, and fry the remaining onion and
garlic and the celery until softened, then add the remaining galangal
and stir before returning the rabbit to the pan.
• Add the stock with any remaining marinade, and season with salt and
pepper. Add the lemon grass and lime leaves. Cover the pan and
simmer for 10–15 minutes.
• Check that the rabbit is done. Discard the lemon grass, and serve the
rabbit immediately.
ingredients
300ml/10fl oz dry white wine
350g/12oz onion, diced
4 garlic cloves, chopped
3 tablespoons sesame oil
3 tablespoons Thai fish sauce
2 x 2.5cm/1in pieces of
galangal, grated
2 fresh red chillies, seeded and
thinly sliced
1 rabbit, head removed, jointed and
cut into three
50ml/2fl oz sunflower oil
2 celery sticks, thinly sliced
300ml/10fl oz chicken stock
salt and freshly ground black pepper
1 lemon grass stalk
2 kaffir lime leaves
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