Ep 1 - Catch 22
Name of wild dish: Catch 22
Wild chocolate hare éclair;
Wallaby, blue cheese and stinging nettle spring roll;
Served with berry coulis.
Choux Pastry - Flour, Butter, Water, Salt, Baking Powder, Eggs, Chocolate
Method: Combine Butter & Water in Pot & bring to boil. Add Flour and Baking Powder and stir until it forms a ball and pulls away from the sides of the pot. Let it cool to room temperature then add eggs one at a time, beating well after each egg until the mix just falls from the beater. Pipe onto baking paper and cook until golden. When cool, cover with melted chocolate & slice length wise.
Hare Mix - Hare, Carrot, Leek, Onion, Chicken Stock, Ginger, Cinnamon, Mixed Spice Cream.
Method: Sauté Carrot, Onion & Leek in a pan until soft. Add Hare legs and brown off. Add Chicken Stock, cover with foil and bake in the oven until meat starts falling off the bone. Allow to cool. Strain and shred the Hare. In a pan, fry off the Ginger, add the strained Chicken Stock, Cinnamon, Mixed Spice and Cream. Add Hare, stir then put mixture in éclair shell.
Wallaby Spring Roll - Minced Wallaby, Blue Cheese (diced), Nettle Leaves, Baby Spinach, Sausage Meat, Seasoning & Our Special Sauce (tomato based, available for purchase from restaurant), Spring Roll Wrappers.
Method: Combine Wallaby Mince, Blue Cheese, Nettle Leaves, Baby Spinach, Sausage Meat, Seasoning & Sauce in a bowl and mix until well combined. Put in an oven tray and cook in a moderate oven for 30 minutes. Cool and cut into rectangles. Wrap in Spring Roll Wrappers and fry until golden.
Berry Coulis - Mixed Berries, Water
Method: Put berries and water in a pot and boil for 3 minutes. Strain well.
Beer Match: Monteith's Crushed Pear Cider