The next chapter 6 December 2019 Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
In this week's issue... The next chapter Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
Read More
Search

Place setting

01 January 2000
Place setting

This week we are seeking the name of the region in Spain where this dish, conejo al azafr n, originated and is a spicy favourite.

INGREDIENTS

2 rabbits, skinned

4 onions, finely chopped

3 cloves garlic, crushed

1/2 lemon zest, grated

15 sprigs thyme

3 bay leaves

35 black peppercorns, crushed

75 strands saffron

1tsp ground cumin

3tsp paprika

1/2tsp cayenne

1 pint white wine

10fl oz light stock

5fl oz olive oil

Milled salt and pepper

METHOD

Soak the saffron in a little hot stock. Clean the rabbit and cut it into pieces.

Lightly sweat the onion and garlic in a little oil, then remove from the pan. Add more oil and the saddles and back legs of both rabbits to the pan, then sauté for 10 minutes.

Add the remainder of the meat and cook for 10 minutes, allowing the meat to lightly brown. Remove and place in a clean pan.

Deglaze the used pan with the wine and add to the rabbit, along with all the other ingredients. Cover and cook gently for one hour, topping with stock if required. Serve.

ADDITIONAL CLUES

  • Thyme, saffron and cumin, introduced by the Arabs more than 1,000 years ago, remain a mark of the local cuisine.

  • The area is noted for its windmills, which have also given it a place in literature, courtesy of Don Quixote.

  • A particular favourite is the gazpacho which bears the name of the region and is a pâté of game birds.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!