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Rare Hare at Home Cooking Instructions

Let us guide you through the simple steps of preparing your Rare Hare At Home!

 

 

 

Dish by dish, here are the steps you need to follow to create your own MasterChef dining experience at home.

 

Potato Bread

– Preheat the oven to 180 degrees
– We have wrapped the bread in foil so you can put it straight in the oven
– It will take around 10 minutes

 

Beetroot Muhammara / Walnuts / Bitter Leaves

– Agitate the container holding the leaves to mix the dressing through
– Place the muhammara in the centre of a plate and fan the leaves around the dip
– A squeeze of lemon over the leaves is delicious

 

Potato Gratin

– Pre-heat the oven to 190 degrees, remove the paper lid and place in the oven for 15 mins or until hot and golden on top

 

Roast Lamb Rump / Freekeh / Smoked Yoghurt / Green Tomato Pickle

– Pull the lamb out of the fridge 20 mins before cooking to allow to come up to room temperature (we have cooked it for you just need to reheat it)
– Preheat oven to 190 degrees
– Cook the lamb (fatty side down) on a piece of baking paper for 12 mins, then rest for 5 mins
– Place the freekeh in the centre of a plate
– Spoon the smoked yoghurt slightly to the side
– Slice the lamb into four even pieces and lay over the freekeh
– Spoon the green tomato pickle over the lamb and top with macadamia mix

 

Smoked Fish & Mussel Pie / Gribiche

– Preheat oven to 190 degrees
– Bake the pie for 20 mins or until the centre is hot and the top golden brown
– Test by inserting a knife into the centre of the pie then touch the back of your wrist, it should be HOT
– To serve, place the pie in its tin, on the centre of a plate
– Place the salad to the side of the pie with a spoonful of the gribiche and the lemon wedge

 

Farfalle / Roast Carrot Cream / Toasted Almond / Rocket

– Bring a small saucepan of salted water to the boil, cook the farfalle for 1 minute. Drain and set aside
– Heat the butter in a small frying pan, lightly wilt the rocket then add the farfalle
– Heat the carrot puree in the microwave and spoon the puree onto the centre of a plate
– Spoon the farfalle and rocket onto the puree and squeeze the fresh lemon over the dish
– Sprinkle with almonds and cheese to finish

 

Choux Bun / Apple Rhubarb Compote / Orange & Fennel Seed Custard

– We have cut the bun in half for you
– Optional step – flash the choux in an oven to crisp the shell lightly, to do this pop it in at 180 degrees for around 1 min
– Spoon custard and rhubarb into each half of the bun
– Join the halves back together and serve

 

The Choc Chip Cookie / Malt Cream

– Pre-heat oven to 180 degrees
– Place the cookie into the foil pie tin provided and bake for 12 mins or until lightly golden
– Serve with the malt cream
– Spoons are recommended

 

Crispy Cornflake Chicken Burger

– Pre-heat the oven to 190
– On a baking tray place the corn flake crusted chicken (we have already cooked it for you) and bake for 8-10 mins or until hot
– Whilst the chicken is heating, warm the bun
– Place the mayo on the base and lid of the bun
– Place the lettuce leaf then the chicken and cheese slice, topping with the lid
– To serve, place the salad and a handful of the crisps beside the burger

 

Rigatoni Napoli / Rigatoni Bolognese

– In a sauce pan heat the sauce, then add the pasta. Once warmed, spoon into a bowl and sprinkle with the parmesan

 

COCKTAILS

 

Espresso Martini

– Take the can. Shake the can. Crack the can. Pour the can into desired glass, baby
– Garnish with a pinch of shaved chocolate and chocolate coated coffee beans
– Now sit back, relax, and forget about all your troubles

 

Margarita

– Choose desired glass
– Run fresh lemon or lime wedge around rim of glass
– Pour and spread out chilli salt onto small saucer
– Press glass rim into salt so that it sticks
– Fill glass 3/4 full with ice
– Take the can. Shake the can. Crack the can. Pour the can into glass, baby
– Finish by Garnishing with dehydrated lime wheels
– Now sit back, relax, and dream of being on a beach in Cabo on a hot summers days

 

Negroni

– Choose desired glass and fill 3/4 with ice
– Take the can. Crack the can. Pour the can into glass, baby
– Finish by garnishing with dehydrated grapefruit slices
– Now sit back, relax, and imagine your soaking up the sun on a beach in Sicily

 

Bloody Mary

– Choose desired glass and fill 3/4 full with ice
– Take the can. Crack the can. Pour the can into desired glass, baby
– Sprinkle over the top of the cocktail the Celery salt, pepper & smoked paprika mix
– Finish by Garnishing with dehydrated Lemon wheel
– Now sit back, relax, and have a bloody great time! you deserve it!

 

Enjoy!
Love,
RH

 

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