My Kitchen Rules Episode 8 Recipe: Rabbit Stew with Thyme, Black Olives & Citrus

Prep Time: 45 minutes + marinading + showing Cook Time: 2 hrs. View My Kitchen Rules on Channel 7 and stream it totally free on 7plus >> Serves 4. Components 1 big bunny, jointed 2 tbs olive oil Seasoned plain flour, for cleaning 3 eschallots, carefully sliced 2 carrots, cut into 1cm dice 2 stick celery, cut into 1cm dice 180ml dry gewurztraminer 1L chicken stock 100g pitted black olives, sliced Stir fried broccolini, to serve Thyme sprigs, to garnish Rabbit Marinade Thinly peeled enthusiasm and juice of 2 big oranges Thinly peeled passion and juice of 1 big lemon 60ml olive oil 4 garlic cloves, crushed 2 tbs fresh thyme leaves Focaccia 300g bread flour 2 tsp great salt pinch caster sugar 200ml warm water 2 tsp dried yeast 2 tbs olive oil Extra olive oil, for sprinkling Sea salt flakes, for spraying Mashed potato 1kg potatoes, peeled, cut in half 125ml thickened cream, warmed 50g butter, sliced Method 1. To make marinade, integrate all components in a big bowl. Season kindly. Include bunny pieces and toss to coat. Cool, covered, for 1 hour or approximately over night. 2. To make focaccia, gently grease a 20cm x 30cm lamington pan. 3. Sort flour, salt and sugar into a big bowl. Blend water, yeast and oil in a container to integrate. Contribute to flour mix. Utilizing your hands, mix to integrate and form a dough. 4. Knead on a gently floured surface area for 5 minutes till dough is soft, springy and smooth. Transfer to a gently oiled bowl and cover with a tea towel. Reserve in a warm location for 1 hour or till doubled in size. 5. Preheat oven to 220C. 6. Transfer dough to ready pan and extend to fill pan. If dough bounce back, rest for a couple of minutes then attempt once again. Continue to press and rest till the dough covers the pan. 7. Cover with a tea towel and reserved in a warm location for a more 30 minutes. 8. Carefully push your fingers into increased dough to make imprints all over. Drizzle with oil and spray with sea salt flakes. 9. Bake for about 30 minutes or up until golden, crisp and prepared through. Cool. Cut into pieces. 10. Lower oven to 170C. 11. To continue with bunny, heat half the oil in big flameproof casserole meal over medium heat. 12. Get rid of bunny pieces from marinade and pat dry (reserve marinade). Dust with experienced flour. Contribute to dish in batches and cook, turning, till browned all over. Get rid of and reserve. 13. Include staying oil to very same meal. Include eschallots, carrots and celery and cook up until gently browned. Include white wine and simmer till lowered by half. Return bunny to dish with the marinade and stock. Give a boil. Cover firmly with a cover or foil and transfer to the oven. 14. Braise for about 40-60 minutes for farmed bunny or 1-1 1/2 hours for wild bunny or till tender, stirring in olives for last 10 minutes. 15. To make mashed potato, location potatoes in a big pan of cold salted water. Give a mild boil. Boil up until tender. Drain pipes and permit steam to vaporize. 16. Go back to pan and mash over least expensive heat till smooth and water has actually vaporized. Include cream and butter and beat with a wood spoon to integrate. Season. 17. Serve braised bunny and sauce with mashed potato, broccolini and focaccia. Garnish with thyme. Tips If you choose a thicker sauce, eliminate bunny from meal when prepared and reserved. Location casserole meal over a medium heat and simmer sauce till thickened. MKR judge Manu Feildel has actually provided his most blistering evaluation to date, handling Melbourne candidates Nick and Christian over their primary meal.
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