rabbit with chips and aioll

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Cooking receipe to make rabbit with chips and aioll under category General Recipes. You may find some video clips related to this receipe below.

rabbit with chips and aioll

2 plump rabbit joints (sadddle or leg)

3 sprigs of thyme

olive oil

4 large chipping powoes (eg maris piper record fianna king edward sante)

aioll

3 garlic cloves peeled and crushed

2 large fee range egg yolks

300ml extravirgin olive oil (preferably provencal)

the juice of I lemon

For the aoli fust ensure everything is at room temperature.

Place the garlic and yolks in a small heavy bowl (use a pestle and mortar if you prefer).

I suggest you put a damp tea towel underneath the bowl to stop it slipping.

Add a good pinch of salt and using a balloon whisk whisk until thick.

Ensure the oil is in a dripproof jug then dribble it into the yolks literally drop by drop at first.

Whisking continuously slowly incorporate all the oil until you have a thicir shiny mass.

Whisk in the lemon juice and season to taste with salt and pepper

For the rabbit and chips place the rabbit in a dish with the thyme and 1 tbsp oil.

Rub the oil all over and leave for at least 30 minutes preferably 2 to 3 hours to marinate.

Peel the potatoes and cut into thick chips.

Place in a bowl of cold water to remove excess starch then drain and dry thoroughly.

Tip onto a baking tray with 2 tbsp oil and using your hands turn them to ensure they are all well coated.

Place in a preheated oven (200C/400F/Gas Mark 6) for about 50 minutes turning once until golden brown.

Place the rabbit on a small baking tray and roast at the same temperature for about 20 minutesdepending on thicknessuntil just cooked. Check by piercing the thickest part with a knife: the juices should run clear.

Serve the rabbit with the chips and a mighty dollop of aloli.

If you are of the Flopsy Runny persuasion use boneless chicken breasts (skin on) instead.

Serves 2

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