December 2022 - Rabbit and Chorizo Casserole with Canarian Potatoes, Mojo Rojo and Mojo Verde
Serves 4 to 6
Casserole Ingredients from HFM
1 x Large Spanish Onion, diced
4 x Celery Sticks, diced
2 x Carrots, diced
1 x Tblspn Smoked Paprika
1 x Tblspn Ground Cumin
6 x Cloves Garlic, chopped
1 x Red Pepper, chopped
6 x Vine Tomatoes, diced
1 x Bunch Oregano, leaves chopped
1 x Juicing Orange, zested and juiced
750ml x Chicken Stock
1 x Jar Bold Beans Queen Chick Peas
Maldon Sea Salt to taste
Organic Black Peppercorns to taste
Extra Virgin Olive Oil
Casserole Ingredients from Bricklands
1 x Rabbit, jointed
2 x Chorizo Sausages, sliced
Potato and Sauces Ingredients from HFM
1kg x Elveden Estate Maris Peer Potatoes
150g x Maldon Sea Salt, plus more to taste
1 x Red Pepper, chopped
8 x Galic Cloves, chopped
100ml Extra Virgin Olive Oil, plus more to adjust consistency
1 x Tspn Smoked Paprika
2 x Slice Stale Bread, chopped
100ml x Sherry Vinegar, plus more to adjust consistency
1 x Bunch Coriander
1 x Green Pepper, chopped
1 x Green Jalapeño Chilli
1 x Tspn Ground Cumin
Method
Heat a frying pan, then season the rabbit and brown in the pan with a little oil
Meanwhile, heat a large cast iron casserole, cover the base with oil, then add the onions, celery and garlic. Cook over a low heat until softened, then add the ground cumin and smoked paprika
Remove the rabbit from the frying pan and add the chorizo. Fry gently until the oil is released
Add the Chorizo and pan oil with the rabbit, red pepper, tomatoes, oregano and orange juice and zest to the casserole and mix well
Deglaze the chorizo pan with the chicken stock, then add to the casserole. Cover and cook on a low heat for two hours
Meanwhile, make the Mojo Mojo. Put the red pepper, four of the garlic cloves, smoked paprika, one slice of the bread, 50ml olive oil and 50ml sherry vinegar in a food processor or liquidiser and blend until its the consistency of a smooth salsa. Add extra oil and vinegar in equal parts (or to taste) to adjust consistency, season to taste and pour into a serving bowl
Next make the Mojo Verde. Put the remaining four garlic cloves, bread, coriander, green pepper, Jalapeño, cumin, 50ml olive oil and 50ml sherry vinegar in a food processor or liquidiser and blend until its the consistency of a smooth salsa. Add extra oil and vinegar in equal parts (or to taste) to adjust consistency, season to taste and pour into a serving bowl
Forty-five minutes before the end of the casserole cooking time put the potatoes and salt in a saucepan and cover with water. Bring to a boil for 35 minutes (or until cooked), drain all but two tablespoons of water then return the potatoes to the pan and put the pan on a very low heat until the water evaporates and the potatoes start to wrinkle and develop a salty crust.
Serve the casserole in large bowls with the potatoes on the side dressed with the Mojo salsas
Enjoy!
