- 2 x saddles of Hare
- 500g Purple Sprouting Broccoli
- 12 Brussel Sprouts
- 250g Winter Chanterelles (season permitting)
- 100g Haggis
- Red Cabbage Puree
- ½ Red Cabbage
- ½ bottle Port
- 1 bottle Red Wine
- 300g Cider
- 65g Balsamic Vinegar
- Spicy Bouget Garni – Star Anise, Cinnamon, Cardamom, Garlic, Thyme, Rosemary
- Salt.
- Gellen Gum Type F
- Spiced Bread
- 25g Caster Sugar
- 60g Rye Flour
- 60g Plain Flour
- 10g Baking Powder
- ¼ tsp Mixed Spice
- ¼ tsp Ground Ginger
- Zest of 1 Orange & 1 Lemon
- 125g Warm Honey
- 67g Milk
- 90g Egg
- ¼ Vanilla Pod
- Hare Sauce
- Mirepoix – carrot, leek, fennel, onion, celery, garlic, thyme, juniper, bay leaf
- Red Wine Vinegar
- Port
- Red Wine
- Veal Glace
- Chicken Stock
- Roasted Hare Bones
- Prunes
- Armagnac
- Lime Juice
Hare, Red Cabbage, Sprouts, Haggis by Adam Stokes
Adam Stokes
26th November 2014
Hare, Red Cabbage, Sprouts, Haggis by Adam Stokes
Hare, Red Cabbage, Sprouts, Haggis by Adam Stokes, Chef Patron of Adam’s
Adam will be cooking this dish at The Staff Canteen Live January 2015
Ingredients
Method
Red Cabbage Puree
Slice Red Cabbage roughly, Add all the ingredients into a bowl and leave to marinate for 24hrs.
Cook slowly for approximately 1 hour till the cabbage is soft.
Strain the liquor from the cabbage and discard the cabbage.
Season the liquor up with honey, salt and lemon.
Allow to cool.
Blend Cabbage liquor with Gellen Gum (100g liquor – 0.9g Gellen)
Heat up to 90ᵒc, cool over ice, blend once again till smooth.
Spiced Bread
Mix All the dry ingredients together and add the wet, mix well and bake at 150ᵒc for 1 ½ hours.
Hare Sauce
Sweat the mirepoix till golden, deglaze with the vinegar and reduce. Add the alcohol, flame and reduce, add the stock and reduce to sauce consistency.
Add the hare bones, Armagnac and prunes and leave to infuse for 30 mins.
Season the sauce with lime and salt. Pass through muslin.
Cook the Hare loins with salt, butter, garlic, thyme. 20mins at 55ᵒc
Very carefully soften the mushrooms in butter and water. Season with salt.
Blanch the Purple Sprouting Broccoli and the Brussel Sprouts till tender in salted water and refresh in salted water. Peel the leaves off the Brussel Sprouts.
Slice the Spiced Bread wafer thin and dry in a dehydrator.
Ball the haggis into small balls and pane with flour, egg and breadcrumb. Fry till golden at 180ᵒc.
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