Rabbit loin with sweet and sour chicory

Method

1. Preheat the oven to 200C/gas 6.

2. Season the rabbit loins with salt and lay 2 leaves of basil on top of each one. Wrap each piece in streaky bacon and then fry in hot oil until crisp and golden. Transfer to a hot oven for about 5 minutes until cooked through.

3. Heat half of the butter in a frying pan, add the pineapple slices and chicory halves and fry until lightly coloured. Add the pineapple juice, chicken stock, sugar and vinegar, bring to the boil and simmer, regularly basting the chicory with the juices.

4. Add a knob of butter to the pineapple juices, together with a handful of shredded basil, and whisk in. Arrange the crushed potatoes, chicory, pineapple, rabbit and watercress on a plate, pour over the sauce and serve.

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Ingredients

2 loins of Rabbit
4 leaves fresh Basil
4 rashers streaky bacon
1 tbsp Olive oil

For the chicory

50g Butter
2 fresh pineapple rings
3 heads red Chicory, halved lengthways
100ml pineapple juice
100ml chicken stock
50g caster sugar
1 tbsp sherry vinegar

To serve

crushed potatoes
fresh Watercress
a few leaves fresh Basil, shredded

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