Known for its food and ranked No.30 in Estrella Damm’s Top 50 Gastropubs list, the Michellin-starred Pipe and Glass pairs hearty Yorkshire cooking with more refined restaurant-style dishes.
Mackenzie describes the rabbit and cockle combination as “unexpected but balanced”, with the sharpness of the shellfish, capers and tartare-style garnish cutting through the richness of the crispy cider-braised rissoles.
“Rabbit and cockles may sound like a strange mix but it works really well,” Mackenzie told The Morning Advertiser (MA).
He added that “food critic Jay Rayner said ‘It raised an eyebrow on the menu but not on my plate.’”
The starter costs approximately £3.65 per portion to produce and is sold for £14.50.
Deep fried rabbit rissoles with warm cockle and ham hock tartare sauce
Makes four portions
For the rabbit rissoles
Ingredients:
- 1 whole dressed rabbit
- 1 carrot, chopped
- 1 onion, peeled and chopped
- 1 celery stick, chopped
- 1 bay leaf
- A few sprigs of fresh thyme
- 330ml cider
- 2 litres chicken stock
- 2 shallots, chopped
- ½ bunch flat leaf parsley, chopped
- 3 tbsp capers, chopped
- Salt and pepper to taste
- 2 tbsp duck fat, melted
- Plain flour for coating
- 2 eggs, beaten
- Fresh white breadcrumbs for coating
- Rapeseed or vegetable oil for deep frying
Method:
Pre-heat the oven to 180°C/160°C fan/350°F/gas mark 4.
Place the rabbit into a deep baking tray with the carrot, onion, celery, bay leaf and thyme
Cover with the chicken stock and cider, then braise in the oven for 1.5 to 2.5 hours with a lid on until the meat is falling off the bone. Cooking time will depend on the size of the rabbit
Remove the rabbit from the tray and pick all the meat from the bone
Place the meat into a bowl with the shallots, parsley, capers, salt and pepper. Mix well, then add the duck fat to bind the mixture together.
Shape into evenly sized rissoles, either four large or eight small, and chill until firm
When ready to cook, coat the rissoles in flour, then beaten egg, followed by breadcrumbs
Deep fry at 180°C for three to four minutes until golden brown
For the warm cockle and ham hock tartare sauce
Ingredients:
- 25g softened butter
- 25g plain flour
- 250ml stock from the braised rabbit
- 75ml double cream
- 100g cooked ham hock or diced cooked ham
- 40g samphire
- 80g fresh cockles in their shells
- 25g shallots
- 25g capers
- 25g cornichons
- 75ml double cream
- ½ bunch flat leaf parsley, chopped
Method:
Make a roux by cooking the butter and flour together in a saucepan for two to three minutes
Gradually add the rabbit stock, stirring continuously until incorporated, then cook over a medium heat for six to eight minutes
When ready to serve, add the ham hock, samphire, cockles, shallots, capers and cornichons
Bring to the boil, add the cream and simmer gently for two minutes
Finish with the chopped parsley just before serving
To serve
Spoon the sauce into bowls and top with the crispy rabbit rissoles
- To take part in The MA’s Dish Deconstructed series, please contact phoebe.fraser@wrbm.com.
