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Olive oil rabbit with smashed olives and skordalia mash

Paul Bloxham from Good Food Live
Capture some of those holiday memories and try Paul Bloxham's Greek-style rabbit with creamy garlic and almond mash

Olive oil rabbit with smashed olives and skordalia mash

Method

1. Preheat the oven to 180?C/gas 4. Heat the oil in a large flameproof casserole over a medium-high heat. Place the rabbit in the pan and brown it all over, 2 3 minutes per side. Remove and set aside.

2. Add the sausage, onion, celery, and carrot and cook, stirring until beginning to brown. Stir in the garlic and cook for 1 minute.

3. Pour in the wine and tomatoes and bring to the boil. Cook until the mixture has reduced by half.

4. Add the stock, browned rabbit, olives, rosemary sprigs, cumin, and bay leaves. Season well, bring to a simmer and cover. Transfer to the oven and cook for 1 hour.

5. Bring a pan of salted water to the boil and cook the potatoes until tender. Mash the potatoes.

6. Heat the olive oil, cream and garlic together in a small pan and beat into the potatoes. Stir in the almonds and season to taste with salt and white pepper.

7. Remove the rabbit from the oven and garnish with the chopped lemon, chopped parsley. Serve the rabbit with the mash

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Serves: 4

Prep: 15 min
Cook: 1 min, 15

Ingredients

For the rabbit

150ml Olive oil
1kg Rabbit, x2
1 Greek sausage (Loukaniko), chopped
2 Onions, finely chopped
2 sticks Celery, finely chopped
2 Carrots, finely chopped
10 garlic clove, sliced
350ml dry white wine
2kg Tomatoes, skinned, deseeded and finely chopped
250ml chicken stock
250g Kalamata olives, pitted and smashed
4 sprigs fresh rosemary
1 tsp Cumin seeds
2 Bay leaves

For the garnish

2 tbsp preserved lemon, washed and finely sliced
2 tbsp Parsley, chopped

For the skordalia mash

1kg Desirée potatoes, cut into chunks
100ml Olive oil
100ml single cream
1 head Garlic, roasted and pureed
100g ground almonds
1 pinch white pepper, to taste