Whiterabbit Recipes
WHITEBAIT
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 10m
Yield serves 2 as a main course or 4 as a starter
Number Of Ingredients 7
Steps:
- Heat the oil for frying in a deep-fat fryer to about 375 degrees F.
- Put the whitebait and the seasoned flour into a plastic bag, and toss everything around to coat the fish.
- Shake the excess flour by turning out the whole bag into a metal sieve, and then plunge the little fishes into the oil. Cook for about 3 minutes or until they look crispy and tempting - though I can see that for a squeamish generation, the idea of eating baby fish, whole, might not tempt. How wrong they are, if that's the case.
- Turn them out onto paper towels, and while the fish are losing any excess oil (we want desirable crunch) throw in a small handful of parsley leaves to deep-fry; watch out, it will spit. (A splatter guard is useful. Not charming, but useful.) When they have turned a very dark green, drain and serve with the whitebait, well sprinkled with sea salt and surrounded with lemon wedges.
WHITE RABBIT COCKTAIL
Enjoy a springtime twist on a brandy alexander with a white rabbit cocktail. It's a blend of amaretto, cream, lemon curd and vanilla, finished with flowers
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 7
Steps:
- Put the gin, amaretto, double cream, lemon curd and vanilla paste into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels very cold. Strain into two small cocktail or coupe glasses and garnish with edible flowers before serving.
Nutrition Facts : Calories 308 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Sodium 0.03 milligram of sodium
WHITE RABBIT
After a couple of weeks of eating our way through more than 10kgs of tomatoes, I wanted rabbit but I wanted it white. I found a similar recipe on the net but simplified it to suit my pantry (white wine rather than verjuice, dijon mustard rather than truffled mustard and sour cream instead of mascarpone). I cooked this on the stove top, but you could do it in a slow to moderate oven too. The prep time is a bit of a guess-I'm expecting most people would get their rabbit already in pieces-I had to cut my own wild rabbit up!
Provided by JustJanS
Categories Rabbit
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large, heavy lidded pan and add the rabbit, turning to seal on all sides. Remove to a plate.
- Add the onion and pancetta and cook for a couple of minutes until the onion is softened, add the garlic and cook a minute or so more.
- Add the wine, stock, mustard thyme and bay leaf and stir to combine scraping any brown bits off the bottom. Bring to the boil.
- Return the rabbit to the pan, bring to the boil, reduce to a simmer and cover.
- Cook over a low heat for around two hours or until the rabbit is very tender.
- Remove the rabbit and keep warm.
- Bring the liquid to a fast boil and cook until it's a sauce consistency. Remove from the heat and whisk in the sour cream and parsley.
- We served the rabbit and this sauce over mash.
Nutrition Facts : Calories 444.8, Fat 19, SaturatedFat 5.3, Cholesterol 147.1, Sodium 242, Carbohydrate 7.2, Fiber 0.9, Sugar 2.5, Protein 52.7
WHITE RABBIT
Make and share this White Rabbit recipe from Food.com.
Provided by Julie Bs Hive
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Fill a glass with ice, add in the vodka, vanilla liqueur, and milk. Shake and serve.
Nutrition Facts : Calories 212.2, Fat 1.1, SaturatedFat 0.7, Cholesterol 4.3, Sodium 15.8, Carbohydrate 1.4, Protein 1
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