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IMG_0520The almond crop is in for this year, and of course I want to eat some straight away. It has me thinking of dishes using almonds. There are several Spanish sauces that use almonds as one of their main ingredients. Romesco Sauce is a blend of red peppers, both sweet and picante and garlic, thickened with almonds and balanced with red wine vinegar. It is served with fish or grilled vegetables.

I went off to the market to buy fish, but the rabbit looked so plump and tender that I ended up coming home with one instead of the fish. Rabbit with Almond and Garlic Sauce is what I am planning to prepare. this richly flavoured sauce is super simple to make.



Per person

1 rabbit leg

20-25 grams almonds

6 cloves garlic

olive oil

salt and freshly ground black pepper

Generously season the rabbit on all sides.

Heat some oil in a shallow pan and when hot add the rabbit leg.

Fry until golden and then turn to fry the other side.

Meanwhile peel the cloves of garlic and add to the pan.

Next the almonds, these can be blanched or left with the brown inner skins on. Add these to the pan.

When the rabbit is nicely browned on both sides add about two tablespoons of water, cover the pan and turn the heat very low. Leave to cook for 20 minutes.

Turn the rabbit over and cook twenty minutes this side.

Remove the rabbit from the pan and keep warm. Put the juices from the pan together with the almonds and garlic into a food  processor and whizz until smoothish. I like to leave a few bigger bits of almond in the sauce rather than have it super smooth, but it is up to you how smooth you want to make  the sauce.

Return the sauce to the pan and reheat.

Serve poured over the rabbit leg.