Loin of rabbit wrapped in Parma ham with pea and mint risotto

By Aaron Patterson, head chef at Hambleton Hall

Serves 4

Ingredients:

• Parma ham slices
• chicken mousse
• rabbit loin
• 1 breast chicken
• 300 ml whipping cream
• 6 yolks
• 2 whole eggs
• 4 g salt
• 2 g cayenne pepper
• 2 g white pepper

Chicken mousse: Blend chicken breast, eggs and yolks with seasoning until combined and smooth.

Add cream and blend for approximately 3 minutes. Be careful not to overheat with too much blending as this will split the mousse.

Roll a teaspoon amount into a cling film roll and tie at both ends, then test in hot (just under simmering) water so as not to overheat and split the mousse.

Cook and check for seasoning and consistency.

Note: The mousse should be very light but hold itself, be smooth and lightly seasoned.

Rabbit: Lay cling film on the bench and place the Parma ham on top.

Spread chicken mousse approximately 3 mm over the Parma ham.

Place loin and fillet on one edge.

Roll gently without creating any bubbles until the rabbit is surrounded by mousse and ham. Tie the ends of the baton.

Poach the batons of rabbit in water, heated to 75°C for approximately 10 minutes, depending on the size. Pin and check the middle.

Sear the abbit rack quickly on the outside to prevent curling and baste in foaming butter. Oil with a small amount of garlic and thyme then rest. Slice when serving.

Aaron Patterson, head chef, Hambleton Hall