White Meat and Pepita Tian
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 1.333 cups Celeriac (peeled and diced)
- ⅜ cup vegetable stock
- ⅔ cup peas
- 2 Tbsps olive oil
- 4 slices Bread (crusts cut off)
- 1 cup cold, cooked Rabbit (chopped)
- 1 Tbsp Nut oil
- 1 Tbsp Pumpkin seed (chopped)
- 2 Tbsps fresh cilantro
- cayenne pepper
- To garnish
- Cress
- 4 Cocktail tomatoes (blanched in hot water, skin peeled but not removed.)
- 2 Tbsps green Pesto
Preparation steps
1.
Place the celeriac and the stock in a pot and simmer for around 15 min. Add the peas and cook for a further 5 min until soft. There should only be about 2-3 tbsp of liquid left in the pot. Puree the mixture and stir in the olive oil. Season with salt and leave to cool.
2.
Toast the bread and place in a baking dish.
3.
Mix the meat with the nut oil, pumpkin seeds, coriander, salt and cayenne pepper. Spread on top of the bread and top with the vegetable puree.
4.
Use a biscuit cutter (6 cm diameter) to cut out four "cakes". Arrange the cakes on plates and garnish with cress, a cocktail tomato and the pesto.
