Rabbit and Ceylon Green Tea Soup with Confit Rabbit in Jiaozi Pastry, Chervil and Dill

Rabbit and Ceylon Green Tea Soup with Confit Rabbit in Jiaozi Pastry, Chervil and Dill

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Johnny Triscari

  • Sub Category Name
    Food
    Savory
  • Recipe Source Name
    The Chefs and the Tea Maker - 2008

Ingredients

  • 1 tea bag Dilmah Pure Ceylon Green Tea
  • 100g Rabbit meat
  • 10g each of - onions, carrot, celery, celiac, parsnip (diced)
  • 2g Garlic (finely diced)
  • 500ml Chicken stock
  • 1 Bay leaf
  • 2 sprigs Chervil
  • 2 sprigs Dill
  • 2 sprigs Italian parsley
  • 1 tomato (finely diced)
  • 50ml Olive oil
  • 1 Lemon (juiced)
  • 6 Jiaozi pastry (rice pastry)

Methods and Directions

  • Fry the rabbit in olive oil until lightly browned. Add the vegetables and garlic and cook for a further 5 minutes.
  • Add chicken stock and bay leaf and cook for 1 hour. Remove the meat and shred reserving ½ for the pastry.
  • To place the rabbit in the jiaozi pastry simply ball up some rabbit meat with a little bit of the herbs and place on the pastry. Rub with water and cover with another piece of pastry to seal the parcel.
  • To finish simply heat the soup with the green tea, rabbit meat and vegetables.
  • Place the pastry into the soup and cook for 5 minutes. Remove the green tea, season with salt and pepper, add the remainder of fresh herbs and tomato and serve.

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