Rabbit Asparagus In Lemongrass Jelly

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- Meat
Cuisine: Spanish
Difficulty: Medium

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Prep Time

30 Mins
Cook Time

15 Mins
Serving

6
View

1 864

The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.

Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.

Ingredients

4 Garlic

1 cumin

1 paprika

1/4 black pepper

1/2 English cucumber

1 piece Lambi Raat

Nutrition

Daily Value*

Total Fat: 45.8g 32%
Chlosterols: 224mg 75%
Sodium: 149mg 44%
Iron: 5 mg 30%
Water : 150ml 3%

Directions

Step 1

Soak the gelatine in cold water. Dissolve the cube in 40 cl of water, add the lemongrass enclosed in a tea ball and the peeled and diced carrots. Plunge in the rabbit cut into strips.

Step 2

Bring to a simmer and cook for 10 minutes. Remove the rabbit and carrots, remove the lemongrass, filter the broth. Pour the gelatine into the broth and stir while letting it cool.

Step 3

Clean the leeks. Cook them in boiling salted water, keeping them slightly firm. Refresh them, drain them and cut them into 1 cm slices.

Step 4

Pour a little jelly into six wet ramekins, let them firm up in a cool place. Arrange leek slices and rabbit with carrots mixed with three spoonfuls of chives on top. Cover with jelly and refrigerate.

Step 5

Continue filling the ramekins, finishing with a layer of jelly. Cover with cling film and chill for 4 hours. To serve, turn out the aspics onto plates and present with a green salad.

Conclusion

Our advice : Cook the leeks a little ahead of time a little in advance, so that they have time to drain. If necessary, press them between your hands, squeeze them between your hands.