White Meat and Pepita Tian
- 1.333 cups Celeriac (peeled and diced)
- ⅜ cup vegetable stock
- ⅔ cup peas
- 2 tablespoons olive oil
- 4 slices Bread (crusts cut off)
- 1 cup cold, cooked Rabbit (chopped)
- 1 tablespoon Nut oil
- 1 tablespoon Pumpkin seed (chopped)
- 2 tablespoons fresh cilantro
- cayenne pepper
Place the celeriac and the stock in a pot and simmer for around 15 min. Add the peas and cook for a further 5 min until soft. There should only be about 2-3 tbsp of liquid left in the pot. Puree the mixture and stir in the olive oil. Season with salt and leave to cool.
Toast the bread and place in a baking dish.
Mix the meat with the nut oil, pumpkin seeds, coriander, salt and cayenne pepper. Spread on top of the bread and top with the vegetable puree.
Use a biscuit cutter (6 cm diameter) to cut out four "cakes". Arrange the cakes on plates and garnish with cress, a cocktail tomato and the pesto.