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The au gratin potatoes are sensational if you have a suitable cheese ... and the rabbit is impeccably cooked if you have a Sous Vide ... what's more, life is wonderful!
- Rabbit cutlet - 2 pcs
- Cider with berry flavor - 200 ml
- Vanilla pods - 1/2 piece
- Parsnips - 5 pcs
- Beef stock (concentrated beef bone soup) - 200 ml
- Potatoes - 7-8 pcs
- Cherry tomatoes - 15-20 pcs
- Fresh basil - 5-6 leaves
- Dehydrated cranberries - 100 g
- Juniper berries - 3-4 pcs
- Lemongrass - 1/2 pc
- Butter at room temperature - 1 tbsp
- Flour - 1 tbsp
- Olive oil - 100 ml
- Delaco Cheese - 150 g
- Sweet paprika - 1 teaspoon
- Dried marjoram - 1 tsp
- Cayenne pepper - 1/2 teaspoon
- Salt and pepper - to taste
Servings: 2
Preparation time: over 120 minutes
RECIPE PREPARATION Sous Vide rabbit cutlet, with baked potatoes, au gratin with Delaco cheese and cider and vanilla reduction sauce:
Crush the juniper berries and lemongrass in a mortar;
Sprinkle the rabbit with a little olive oil and put juniper, lemongrass, salt and pepper on it;
Put it in a Food Saver bag and vacuum it;
Heat Sous Vide Supreme to 65 degrees Celsius and leave the rabbit there for about 3 hours;
Cut the potatoes into 4 and put them in a bowl - then sprinkle with olive oil;
Mix the paprika with cayenne pepper, dried marjoram, salt and pepper and season the potatoes well;
Put them in a tray with baking paper and put them in the preheated oven at 180 degrees Celsius;
Once cooked, remove the tray, put grated Delaco cheese on the potatoes, and leave them in the oven for another 4-5 minutes until they are au gratin;
Peel the parsnips and put them on the fire to boil in water with a little salt and 1/2 vanilla bean (along with the seeds);
After they have boiled well, and the water has dropped considerably, strain it and leave it to cool;
Take out the rabbit and put it in a tray with baking paper, along with tomatoes and basil in places;
Sprinkle everything with a little olive oil and put the tray in the oven heated to 200 degrees Celsius for a few minutes, until everything is browned;
Remove the tray and let the rabbit rest for about 5 minutes;
Put cider on the fire, and add the dehydrated cranberries;
When the cider has reduced, add the water with parsley and vanilla flavor and the beef stock and let it boil until the aroma intensifies;
In another pan fry a little flour in butter and then put it over the sauce;
Stir with a fork until it thickens;
Put plenty of sauce over the rabbit and serve with potatoes au gratin with Delaco cheese and baked tomatoes with basil;
Good appetite !
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