Rabbit, chorizo and mushroom ragout with world cup vegetable stack and baby potatoes

Preparation time:: 1 hour

Cooking time:: 2 1/2 hours

Serves:: 4-6

Ingredients

1 tbs olive oil
1 rabbit (approximately 900g), cut into 6 pieces
400g ripe tomatoes, chopped
350ml dry sherry or dry white wine
80ml (⅓ cup) extra virgin olive oil
150g field mushrooms, thinly sliced
150g button mushrooms, thickly sliced
1 large onion, thinly sliced
1 chorizo, thinly sliced
2 garlic cloves, sliced
2 cinnamon sticks
4 thyme sprigs
2 fresh bay leaves
Salt and pepper, to season

2 tbs chopped flat-leaf parsley, to serve

Baby potatoes
1kg baby potatoes, peeled, cut into 2cm pieces
50g butter
1 garlic clove, crushed
1 tbs chopped parsley

1 tbs chopped chives

World cup vegetable stack
1 small eggplant, cut into 1cm-thick slices
1 large zucchini, cut into 1cm-thick slices
1 large red capsicum, cut into four slices
60ml (1/4 cup) olive oil, to brush
250g haloumi, cut into 1cm-thick slices

Method

1. Preheat oven to 160C. Heat oil in a large ovenproof casserole dish. Add rabbit and cook for 5 minutes or until brown all over. Transfer rabbit to a large oven tray.

2. Place tomatoes, sherry, extra virgin olive oil, mushrooms, onion, chorizo, garlic, cinnamon, thyme and bay leaves in a large bowl. Toss to combine. Season with salt and pepper. Pour mixture over rabbit, then cover tray with foil and cook, turning halfway, for 2½ hours or until meat comes away easily from the bone. Stand, covered, for 20 minutes.

3. Meanwhile, place potatoes in a saucepan of cold salted water. Bring to a boil and cook gently for 10 minutes or until tender. Drain.

4. To prepare vegetable stack, heat an oiled chargrill pan over medium heat. Cook eggplant, zucchini and capsicum, in batches and brushing with oil, for 3-5 minutes on each side or until browned and tender.

5. Heat a lightly oiled frying pan over medium heat. Cook haloumi for 1 minute on each side until golden brown. Arrange eggplant, zucchini, capsicum and haloumi in stacks on serving plates.

6. To finish potatoes, melt butter in a non-stick frying pan over medium heat. Add garlic and cook for 30 seconds. Place potatoes, parsley and chives in a bowl, drizzle over garlic butter and toss to combine.

7. Add rabbit to vegetable stack, drizzle with pan juices and garnish with parsley. Serve with potatoes.

Notes

Tip:

- We used a round cookie cutter to cut out rounds from capsicum and haloumi, so our vegetable stacks were all the same shape.

Recipe by Megan and Andy

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