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Fisherman’s relish
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The surprise ingredient of Theodore Kyriakou’s traditional fishermen’s spread is rabbit – perhaps because rabbits are so plentiful on the Greek islands
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Ingredients
- 2 tbsp Olive oil
- 1/2 tsp freshly ground Fennel seeds
- 3 Cloves
- 20 whole Black peppercorns, ground
- 2 pinches freshly grated Nutmeg
- 1.5kg Rabbit, jointed
- 1 red Onion, quartered
- 2 Leeks, trimmed, rinsed and chopped
- 4 cloves Garlic, chopped
- 250ml Milk
- 1 tbsp brown sugar
- 250g Butter, at room temperature
- 1/2 stick Cinnamon, ground
- pinch dried red chilli flakes
To serve
- warm bread
- thinly sliced fennel or Watercress, dressed with olive oil and lemon juice
Method
1. Preheat the oven to 160C/gas 3.2. In a medium ovenproof casserole, gently heat the olive oil with the fennel, cloves, pepper and one pinch of the nutmeg, until the first aroma is released.
3. Add the rabbit pieces to the casserole and fry until lightly coloured, then remove and set aside.
4. Add the onion, leeks and garlic to the pan and sweat them without letting them get too much colour.
5. Return the rabbit pieces to the casserole, pour over the milk, add the sugar, cover tightly and bake for about 1 hour until the meat readily leaves the bones. Remove from the oven and set aside to cool.
6. Pick the meat from the bones and chop it very finely.
7. Put the butter into a bowl and beat until creamy. Add the cinnamon, red pepper flakes, salt to taste, remaining small pinch of nutmeg and the finely chopped rabbit meat. Mix until homogenous and very creamy. Transfer the mixture into a deep bowl and refrigerate until firm.
8. Serve the spread with warm bread and a salad of watercress or thinly sliced raw fennel, dressed with olive oil and lemon juice.
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