{"id":27153,"date":"2015-04-04T12:00:59","date_gmt":"2015-04-04T11:00:59","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=27153"},"modified":"2015-04-04T12:01:40","modified_gmt":"2015-04-04T11:01:40","slug":"james-martin-fried-rabbit-with-sweetcorn-salsa-and-slaw-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"https:\/\/thetalentzone.co.uk\/musictv\/27153\/james-martin-fried-rabbit-with-sweetcorn-salsa-and-slaw-recipe-on-saturday-kitchen\/","title":{"rendered":"James Martin fried rabbit with sweetcorn salsa and slaw recipe on Saturday Kitchen"},"content":{"rendered":"

James Martin showcased his Crisp coated fried rabbit with sweetcorn salsa and a mustard slaw dish on Saturday Kitchen.<\/p>\n

The ingredients for the crisp coated rabbit, vegetable oil, for deep frying, 500g rabbit meat, cut into 2cm\/\u00bein cubes, 500ml buttermilk, 200g plain flour, 100g rice flour, pinch dried thyme, pinch dried oregano, 4 tbsp cornflour, 1 tsp cayenne pepper, \u00bd tsp garlic powder, \u00bd tsp onion powder, 1 tbsp sea salt, 1 tsp paprika and 1 tsp baking powder.<\/p>\n

For the sweetcorn salsa: 2 red chillies, roughly chopped, 8 lime leaves, 2 lemongrass stalks, tough outer leaves removed, finely chopped, 25g fresh root ginger, roughly chopped, 2 garlic cloves, peeled, left whole, 2 small shallots, roughly chopped, 4 tbsp Thai fish sauce, 3 tbsp sesame oil, 50ml soy sauce, 2 limes, juice and zest only, 150g caster sugar and 150g tinned sweetcorn, drained weight.<\/p>\n

For the mustard slaw: 2 egg yolks, 2 tsp white wine vinegar, 1\u00bd tbsp Dijon mustard, salt and freshly ground black pepper, 300ml vegetable oil, \u00bc red cabbage, thinly sliced, 1 small carrot, grated, 1 small onion, finely sliced and 2 tbsp fresh parsley, chopped.<\/p>\n

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