X
Rare Hare at Home Preparation Instructions

Prepping your meal is as easy as kicking 5 in a Prelim. Enjoy.

 

 

 

HARE’S SHARE PREPARATION INSTRUCTIONS
To start, preheat oven to 180 degrees.

Potato Focaccia (G)
(8-10 mins oven)
Leave the potato bread in the foil and place in the preheated oven for 8 to 10 mins until warm.

Sardines / Ciabatta / Preserved Lemon (G)
(2-3 mins stove)
Place a medium sized pan (griddle pan preferable) on high heat.
Lightly oil the ciabatta, place in pan and char on both sides. Cut bread in half diagonally.
Carefully open sardine vacuum bag and pour the oil evenly over toasted ciabatta.
Place sardines on top and eat immediately.

Stracciatella / Heirloom Tomatoes / Toasted Seeds (D)
(served cold)
Arrange stracciatella on a plate in a circular shape.
Season the tomatoes with salt and pepper and arrange on top of stracciatella.
Generously pour the vinaigrette over tomatoes and sprinkle the toasted seeds on top.

Charred Corn / Harissa / Vadouvan / Toasted Seeds (D)
(10 mins oven)
Remove the lid of the large foil container and take the vadouvan sauce out.
Place corn in the oven for 10 mins to heat through.

Hiramasa Kingfish / Caponata / Salada Russa (D)
(5-6 mins oven)
Place the kingfish crispy side up on a lined baking tray and place in oven for 5-6 mins.
If you would like it cooked more, leave in the oven for another 2 mins.
Meanwhile, warm the caponata in the microwave for 30 seconds.
To plate, spoon the salada russa in the middle of the plate. Place kingfish on top and spoon over the caponata.
Drizzle the salsa verde around the kingfish and serve with a wedge of lemon.

Roast Lamb Rump / Heirloom Beans / Sheep’s Curd (D)
(15-17 mins oven)
Carefully remove lamb rump from the vacuum bag and place on a lined baking tray skin side down
and roast in the oven for 15 minutes.
It has been cooked to medium for you, if you would like it cooked more, leave for an extra 5 minutes.
Remove lamb from oven and allow to rest for 5 minutes.
Meanwhile, heat the heirloom beans in the microwave for 1 min 30 seconds.
To plate, spoon the beans on the plate. Carefully carve the lamb into four equal pieces and season with salt.
Place lamb on top of the beans and place the sheep’s curd on the side.¬

Coconut and Lime Panna Cotta / Blood Orange (D)
(served cold)
Place container in a cup of hot water for five seconds and carefully turn out on to a plate.
Or you can always eat it straight from the container!

VEGATERIAN FARE PREPARATION INSTRUCTIONS
To start, preheat oven to 180 degrees.

Potato Focaccia (G)
(8-10 mins oven)
Leave the potato bread in the foil and place in the preheated oven for 8 to 10 mins until warm.

Eggplant Relish / Goats Cheese / Pine Nut Vinaigrette / Ciabatta (D, G, N)
(2-3 mins stove)
Place a medium sized pan on high heat.
Lightly oil ciabatta and place in pan, charring on both sides.
Cut the bread in half diagonally.
To serve, divide eggplant relish between the two pieces of ciabatta, followed by the goats cheese.
Drizzle pine nut vinaigrette over each piece.

Stracciatella / Heirloom Tomatoes / Toasted Seeds (D)
(served cold)
Arrange stracciatella on a plate in a circular shape.
Season the tomatoes with salt and pepper and arrange on top of the stracciatella.
Generously pour the vinaigrette over tomatoes and sprinkle the toasted seeds on top.

Charred Corn / Harissa / Vadouvan / Toasted Seeds (D)
(10 mins oven)
Remove the lid of the large foil container and take the vadouvan sauce out.
Place corn in the oven for 10 mins to heat through.

Spiced Pumpkin / Wild Grains / Labneh (D, G)
(10 mins oven)
Place the pumpkin in the oven for 10 mins. Check pumpkin is hot in the middle by poking it with a knife.
Meanwhile, dress the grains and place in a mound in the middle of the plate.
Place the pumpkin around the outside of the grains and coat with the spice mix.
Serve with the labneh and garnish with the garden herbs.

Roast Cauliflower / Paprika Butter / Seeds (D)
(5 mins stove + 10 mins oven)
Place the cauliflower bag into a simmering pot of water for 5 mins.
Empty contents onto a lined baking tray and bake for 10 mins until hot.
Meanwhile, warm the cauliflower puree in the microwave for 20 seconds with the lid slightly ajar.
To serve, spread the cauliflower puree in a circle on the base of a plate. Arrange the cauliflower nicely on the plate and pour the remaining butter contents over the top.
Sprinkle over the pickled raisins and toasted seeds and squeeze a generous amount of lemon juice.
Garnish with the garden herbs.

Coconut and Lime Panna Cotta / Blood Orange (D)
(served cold)
Place container in a cup of hot water for five seconds and carefully turn out on to a plate.
Or you can always eat it straight from the container!

If you have any questions, please feel free to message the Rare Hare team on 0423577100
G = Gluten; D = Dairy; N = Nuts