Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Jonathan Harrison's bouillon of herbs and forest mushrooms with a warm rabbit confit

11 September 2006
Jonathan Harrison's bouillon of herbs and forest mushrooms with a warm rabbit confit

Ingredients

(serves four)

120g assorted seasonal wild mushrooms
10g finely chopped shallots
5g finely chopped garlic
5g pickled mâche leaves
15g picked baby spinach
10g rocket leaves
5g celery heart
15g picked frisée
5g picked soft herbs
500ml mushroom stock
500ml chicken stock
30g Parma ham(tear into smallpieces)

Method

Heat olive oil in a pan. Add Parma ham shallots and garlic. Colour slightly. Add mushrooms and sweat down. Add chicken stock and simmer gently for 10 minutes. Add mixed leaves celery heart and herbs. When flavours have infused season to taste. Serve with warm rabbit confit and home-made focaccia bread.

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!