FOOD
maltatoday | WEDNESDAY • 3 JULY 2019
14
Ingredients
• 1 whole rabbit
• 200g plain white flour
• 200g corn flour
• 4 garlic heads
• 1 Tbsp coriander seeds
• 1 Tbsp fennel seed
• 11 Tbsp black pepper
• ½ Tbsp dried thyme
• ½ Tbsp rosemary, dried
• Salt, as needed
• Frying oil, as needed
• Corn flour , extra as needed
• Red wine vinegar, as needed
Method
1. Season rabbit with salt a leave to sit for around
5 minutes.
2. Blend the spices and dried herbs together and
add the to a bowl, season with salt and add the
weight out flour and corn flour.
3. Peel and chop the garlic and add them to a new
bowl. To this bowl add a little corn flour and Red
wine vinegar. Whisk till you form a very lose bat-
ter.
4. Add the rabbit to seasoned flour, and cover well,
pressing down on the flour. Add the floured rab-
bit to the corn flour/garlic slurry and dip in.
5. Remove the rabbit form the garlic slurry and toss
in the bowl containing the seasoned flour.
6. Leave the rabbit inside of this bowl for around
10 minutes so that the flour stick onto the rabbit
properly.
7. Fill a pot with neutral oil and bring up to a tem-
perature of 140'C for the legs, neck and
8. forearms. And 180'C for the back and loins.
9. Cook the loin for around 8 minutes and the legs,
forearms and necks for between 15-20 minutes.
Southern Fried Rabbit
Keith Abela
Gourmet Today / Mediterranean
Culinary Academy
Serves 4
This recipe first appeared in Gourmet Today TV, June 2019
Tune in to the last couple of episodes of Gourmet Today every Thursday at 6.30pm on TVM
