Recipe: Rabbit Migas from Eat at the Bar »

A great recipe for autumn, using any meat, by Matt McConnell with Jo Gamvros

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Rabbit Migas, Eat at the Bar

Rabbit Migas, Eat at the Bar [©Matt McConnell]

<i>Eat at the Bar</i> by Matt McConnell & Jo Gamvros

 

After travelling through Spain, Portugal and beyond, Matt McConnell and Jo Gamvros wanted to share their love of the bar dining culture they encountered.

First they set up Bar Lourhina in Melbourne's CBD and then published Eat at the Bar to share the love even further! It's full of vibrant and flavoursome  recipes like this one for Rabbit Migas.  

Matt and Jo write:

This is another play on another fairly traditional peasant dish in both Portugal and Spain. It’s one to use up leftovers, in this case bread, to stretch out a meal. You can use any sort of meat here. We’ve done rabbit, pork, morcilla, chorizo and goat. It’s important to layer the bread properly on the bottom of the pan so it’s like a raft and ends up forming a beautiful golden crust when it’s cooked that you break up and stir through just before serving.
 

Rabbit Migas

Ingredients (serves 4)

  • 60 ml (2 floz/¼ cup) olive oil, plus extra for greasing
  • 250 g (9 oz/3 cups) torn day-old sourdough bread
  • 4 braised rabbit legs, torn
  • 2 garlic cloves, sliced
  • 4 shallots, sliced
  • 40 g (1½ oz/¼ cup) pine nuts, roasted
  • 10 g (¼ oz/½ cup) flat-leaf (Italian) parsley leaves, torn
  • grated zest of 1 lemon
  • salt and freshly ground black pepper

Method

Preheat the oven to 200°C (400°F).

Oil a large ovenproof frying pan and scatter the torn bread over the  base followed by all the remaining ingredients except the parsley and lemon zest.

Roast in the oven for 10–12 minutes, or until the bread is evenly toasted.

Add the parsley, lemon zest, some salt and pepper and enough olive oil to moisten the migas.

Toss well in the pan before serving.

 

This recipe is from Eat at the Bar by Matt McConnell and Jo Gamvros. It is reproduced here with the kind permission of the publishers.

Read more in the press release here »

 Eat At The Bar by Matt McConnell and Jo Gamvros is published by Hardie Grant  (Sydney, NSW; Oct 2018; Hb, 240pp, RRP A$50.00). It is available at good bookshops nationally. It can also be purchased online via booko.com.au »

See links below for more recipes.

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April 09th, 2019
 
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