Now I admit that I have been rather lazy over the past few months or so, therefore, quite a few of my 'working' posts have ended up in the 'draft' pile awaiting in the long queue. This is one of those hidden treasure that I have finally unearth and got round to writing it up. I made this dish a while back and was an entirely impromptu concoction. I cannot write this post without having to mention the brilliant guys at the Cornish Food Club. Both Matt and Adam started out this market stall venture over summer and have since been a regular stable every Saturday (9:00am to 5:00pm) at the Maltby Street market in Bermondsey selling superb quality fresh Cornish meat and game as well as seasonal organic fruit and veg. My excellent top notch steak and edible flowers supper is a fine specimen.
My following visit led me to discover more fine looking produce from the reliable, jolly pair. Along with the usual edible flowers were some fresh from the field vegetables, still proudly wearing the dirt from where it was harvested. So with my grocery bag filled with roger rabbit and a bundle of the earth cladded root veg (as seen modelled by Adam below), I went home and prepared this disc inspired by my Peranakan heritage - Satay Arnab Bakar or Nyonya-style Grilled Rabbit in a Spicy Coconut Sauce.
|Matt Chadfield and Adam Layton from the Cornish Food Club|
|Cornish meat and game and seasonal organic fruit and veg|
Jointing the rabbit couldn't be any simpler. If you don't know how, do exactly like I did (google on youtube for step-by-step intructions ) but of course, it would be so much easier to buy some ready jointed but where's the fun in that?
Even though rabbit is not normally used in Singapore cuisine but the subtle sweetness of the meat worked surprisingly well with the aromatic coconut and spices. If you are curious but is way to squeamish to cook this yourself, there is a saving grace in sight. This will be on the menu to my next supperclub outing on 30th September - A Singaporean x British Mid Autumn Feast. Click on the link for more information.
1 whole rabbit
400ml coconut milk
2 tbsp sunflower oil
2 tsp sugar
sea salt, to taste
a small sprig of daun kesom/laksa leaves/vietnamese mint, for garnish (optional)
For the rempah/spice paste:
1 tbsp belacan/shrimp paste, toasted in a dry pan or hot oven
2 stalk lemon grass
1 tsp coriander
2 red chillies
1 medium onion, chopped
2 buah keras/candlenuts
1/2 tsp ground turmeric
Pound all the ingredients for the rempah into a smooth paste in a mortar and pestle. Rub the rempah over the rabbit pieces and leave to marinate for at least 30 minutes.
In a pan, heat up the coconut milk. Add all the rabbit pieces except for the saddle and ribcage pieces and gradually bring to the boil. Simmer for 30 minutes over low heat, add the remaining rabbit and cook for another 10 minutes. Add the sugar and season with salt to taste.
Remove the rabbit and continue simmering the sauce until it has reduced and thicken. In the meantime, grill the rabbit pieces under a pre-heated grill until the skin is golden brown.
Pour the sauce over the pieces of rabbit, garnish with shredded daun kesom/laksa leaves and serve with carrots, turnip or any other seasonal vegetables of your choice.