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14 2015

Travelers’ Choice Recipe – The Clink’s Rabbit and Chorizo Press

Travelers’ Choice Restaurants represent the most delectable fine-dining venues across the globe, according to millions of traveler reviews and opinions on TripAdvisor. To celebrate the awards and inspire your next culinary adventure, we’re sharing recipes from some of this year’s winners to give you an at-home sampling before you book your reservation.
 
Travelers’ Choice Restaurant Winner: The Clink – Cardiff, Wales
 
“The food was excellent both in quality and quantity. The service was amazing, the waiters were very attentive, and happy to chat. Definitely one of my best ever restaurant experiences.”
 

Reviewed by TripAdvisor Traveler danielcD7346SI from London, United Kingdom

 

Rabbit and Chorizo Press with Porcini Mushroom Cream and Chorizo Oil
Serves 8
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For the Rabbit and Chorizo Press
  1. ½ lb. (250 g) rabbit saddle
  2. ¼ lb. (175 g) sliced pancetta
  3. 6 tbsp. (100 ml) extra virgin olive oil
  4. ¼ lb. (100 g) chorizo
  5. ¾ tbsp. (10 g) unsalted butter
  6. ⅛ tsp. (¾ g) salt
For the Porcini Mushroom Cream
  1. 3 cups (650 ml) double cream
  2. ¾ cup (165 g) dried porcini mushrooms
  3. ¼ cup (65 g) banana shallots
  4. ⅛ tsp. (¾ g) cracked black pepper
  5. ⅛ tsp. (¾ g) salt
  6. 1 tsp. (15 g) butter
For the Chorizo Oil
  1. 6 tbsp. (100 ml) extra virgin olive oil
  2. ¾ of tbsp. (10 g) chorizo
For the Rabbit and Chorizo Press
  1. Remove bone from rabbit saddle and remove fillets (keeping whole).
  2. Take off-cuts from rabbit and blend with salt and pepper and olive oil, to make forcemeat.
  3. Line terrine mold with plastic wrap.
  4. Line pancetta over the cling film, ensuring it overlaps and there is enough to fold over the top.
  5. Layer the terrine ⅓ full with the forcemeat, making sure it is pressed evenly.
  6. Pan-fry the rabbit fillets to seal, using salt pepper and butter.
  7. Prepare a ½ inch (1 cm) square of chorizo, the length of the terrine mold. Keep any off-cuts to use in chorizo oil.
  8. Add the chorizo stick and rabbit fillet to the terrine mold, on top of the forcemeat, to form the next layer.
  9. Add remaining forcemeat to form next layer. Ensure all layers are pressed down firmly with no air gaps.
  10. Fold over the pancetta on top of forcemeat to form a parcel.
  11. Pull plastic wrap over the top to seal and secure.
  12. Bake on 350°F (180°C) for approximately 45 minutes.
  13. Place in fridge to cool for at least 3 hours.
For the Porcini Mushroom Cream
  1. Clean and dice the mushrooms.
  2. Finely dice shallots and add to a pan along with the mushrooms and butter and sauté until soft but not browned.
  3. Add the double cream and reduce by half, add seasoning to taste.
  4. Blend to a smooth consistency to serve.
For the Chorizo Oil
  1. Place chorizo in a pan with olive oil.
  2. Gently heat allowing oil to color and take on the flavor. Do not boil.
  3. Once the oil is infused allow to cool.
  4. Remove chorizo and preserve oil.
Plating
  1. Serve the press with around 1 oz. (30 ml) of porcini cream and drizzle ¾ tbsp. (10 ml) of chorizo oil to finish.
Adapted from The Clink
Adapted from The Clink
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