Recipes

Carrot oil:

• 800g organic carrots, chopped
• 600g grape seed oil
• salt

Boudins:

• 650g confit of wild rabbit legs, shredded
• 100g raw foie gras, diced
• 3 tbs chopped tarragon
• 135g onion lyonnaise, diced
• 200g, duck fat, melted
• salt to taste
• 30 spring roll wrappers
• 8 large maris piper potatoes, cut with a Japanese turning veg shear

Pickled Carrot Shavings:

• 6 baby carrots
• 100g sweet wine
• 75g white vinegar
• 100g water
• 2 bayleaves
• 5 white pepper corns

Wild Rabbit:

• 1 whole wild rabbit (livers and kidneys intact)
• 2 large carrots
• 2 chicken breasts
• 300g double cream
• 1 bunch of tarragon
• 6 baby carrots
• 50g egg whites.
• 100g olive oil
• 100g unsalted butter
• 1 packet of japanese breadcrumbs
• 1 bunch of thyme
• 1 bunch of flat leaf parsley
• 2 cloves of garlic.

Carrot oil:

• Put all ingredients into a pan and cook on a low heat until the carrot is dark brown, at least 4-5hrs
• Put into a blender and mix until a fine grain is achieved. Do not pass through a sieve
• Check the seasoning

Boudins:

• Blanch the potatoes in salted boiling water for 30 seconds then refresh in ice water
• Drain and lightly oil
• Mix the confit with the foie gras, tarragon, onion and duck fat
• Check seasoning
• Using the spring roll wrappers spoon 2 table spoons of the mix onto the wrapper and roll into a sausage shape, folding in the ends
• Wrap the boudins in the potato
• Fry until golden brown, cut in half and serve with the carrot oil

Pickled Carrot Shavings:

• Shave the carrots using a pencil sharpener
• Put all ingredients except the carrots into a pan
• Cook for 20 mins. Remove from the heat allow to cool
• Add the carrots and put into the fridge