For the bitterball
For the meat
For the bitterball:
Fry the meat of the leg brown, spice with salt and pepper. Add the stock and water. Braise the onions in butter and add the flour. Mix everything into a roux and add the milk along with the juice of the lemon and chopped parsley.
Mix the cream with egg yolks and add to the farce. Add the 10 soaked gelatin leaves and leave overnight in the fridge.
Portion the croquettes and bread them with flour, egg white and breadcrumbs. Bake at 180°.
For the meat:
Brown the hare back nicely and let it rest for 5 minutes. Melt the Orange Marmalade in the pan and deglaze with the game stock. Let it reduce to sauce thickness.
Cut the grapefruit and orange (peler à vif).
Remove the hare fillets from the bone and dresse this nicely on a plate, together with the citrus and the fried bitterballs.
1. Heat the oven to 170°C and line a baking tray with baking paper.
2. Remove the green tops from the carrots and cut them in half lengthwise.
3. Coat the cranberries with 1 tablespoon Callas Confiture Pumpkin and Maple Syrup fruit butter and mix in the zest of orange.
4. In a separate bowl: mix the olive oil, 3 tablespoons of Callas Confiture Pumpkin and Maple Syrup fruit butter, Harissa paste, thyme leaves, garlic, salt and a good pinch of black pepper.
5. Coat the dry carrots with the mixture, place them on the baking sheet & place the cranberries on the other side of the baking sheet.
6. Bake for 20-25 minutes, until the carrots are soft & slightly caramelized & the cranberries are soft & jam-like.
7. Toast the almond flakes in a hot pan until lightly browned & aromatic.
8. Place the baked carrots and cranberries on a large plate.
9. Decorate with the toasted almond flakes and lemon thyme.
1. Crumble the biscuits and divide them over the bottom of the glass.
2. Whip the cream in another bowl. Add the cream cheese, the granulated and the vanilla sugar. Stir everything well together.
3. Fill the glasses with this mixture. You can use a spoon or a spray bag for this.
4. Then finish the cheesecake with a topping of Callas Confiture ‘Pineapple, Dates & Vanilla.
5. Wait a while…place the glasses in the refrigerator for at least 2 hours.
When life gives you pineapples, make jam & add cheesecake.
– Karen Depoorter