John Myers
Contents
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Ingredients
Ragout
- 0,25 kg Carrots
- 0,25 kg Onions
- 0,25 kg Celery stalk
- 3 Pc. Clove of garlic
- 0,5 l Red wine
- 0,5 l Vegetable stock
- 0,5 l Peeled and diced tomatoes
- 1 handful Black pitted olives
- 2 tbsp Tomato paste
- 50 g Dark chocolate
- 50 g Espresso beans
- 4 Pc. Bay leaf
- 1 tbsp Cinnamon
- 1 tbsp Harissa paste
- 2 tbsp Oregano
- Pepper
- Salt
- 1 tsp Vanilla extract
- Olive oil
- 1,5 kg Rabbit club
polenta
- 0,5 l Vegetable stock
- 150 g Polenta
- Salt
- Pepper
- 125 g Butter
Seasonal vegetables
- 0,5 kg Romanesco
- Salt
- Butter
Vegan butter
- 150 ml Linseed oil
- 50 g Coconut oil
- 2 tbsp Soy milk liquid
- Salt
- Turmeric
Falafel
- 250 g Chickpeas
- 1,25 disc Toast
- 1,25 Pc. Onion
- 5 Pc. Clove of garlic
- 1 Bd Parsley
- 2,5 tsp Freshly ground coriander
- 2,5 tsp Ground cumin
- 1,25 tsp Baking powder
- 2,5 tbsp Flour
- Salt and pepper
- Oil for deep-frying
Instructions
Preparation of the meat variant
- Heat olive oil in a pan and fry the legs on both sides and place in a large roasting pan. In the same pan, toast the finely chopped onion, carrots and celery one after the other. Roast Harissa briefly. Add the tomato market and deglaze with red wine.
- Add the tomatoes, vegetable stock, bay leaf, oregano and olives (save a few olives for the garnish). Simmer for 10 minutes. Then put the ragout in the roaster. The legs should be completely covered. If not, add vegetable font. Espresso beans in a closed bag with the chocolate and seal.
- Simmer in the oven at 130 degrees for about 2 to 3 hours. Carefully remove the legs and keep them warm. Drain the ragout into a saucepan. Season to taste with the remaining spices (cinnamon, vanilla etc.) and add the fresh olives, cut into slices, to the sauce.
- For the vegan version, replace the rabbit leg with falafel.
Preparation vegan variant with falafel
- Cover the chickpeas in a bowl with plenty of cold water and leave to soak for 12 hours. Then allow to drain. Crumble the bread. Peel and roughly chop the onion and garlic. Wash the parsley and pluck the leaves off. Finely chop the bread, onion, garlic, parsley and chickpeas in a blender.
- Season the puree with coriander, cumin, pepper and salt and knead with flour and baking powder. Shape the dough into walnut-sized balls.
- Heat the oil for frying. It is hot enough when many bubbles rise up on a wooden wooden spoon handle that you hold in the fat. Fry the falafel in portions for 4 - 5 minutes until golden brown. Drain on a thick layer of kitchen paper. The rest of the preparation of the ragout is the same as for the meat variant.
polenta
- For the cream polenta, bring the vegetable soup to the boil, pour in the polenta and stir well with the whisk. Simmer for about 5 minutes, until the mixture is nice and mushy. Let it draw for 10 minutes. Then fold in the butter. Season the cream polenta with salt and pepper.
- Alternatively, prepare with vegan butter.
Vegan butter
- Melt coconut oil and mix with the remaining ingredients.
- Place in the refrigerator for an hour, mix again and pour into a sealable container.
Vegetable side dish
- Bring 2 l of water to a boil in a saucepan. Salt lightly. Cut the romanesco into small florets and cook until al dente. Refine with (vegan) butter.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 23.3gProtein: 3.6gFat: 8g
