Easter celebrations just aren't the same without a good meal, but what can you do with those leftovers?
Chef Bobby Nahra of the Lakeland Banquets and Event Centre dropped by the Fox2 Kitchen Sunday morning with some of his best leftover holiday meal recipes and showcased how to make them.
Easter Sunday Braised Coniglio "Rabbit"
Ingredients (serves 8)
- 1 cup all purpose flour optional
- Olive oil
- Preparation rabbit
- 2 farm-raised rabbit, about 3,3 pounds
- 4 shallots
- ½ onion
- 8 cloves of garlic
- 1 cup diced carrot
- 1 cup diced celery
- 4 peeled san marzano tomatoes crushed
- 2 bouquet garni
- 4 cups of rich chicken broth
- 2 cups pinot grigio
- ½ pound unsalted butter
- Use a knife to cut the rabbit into 8 pieces.
- Season some flour with salt and pepper and flour the Rabbit.
- Shake off excess flour and place on baking sheet.
- Heat a drizzle of olive oil in a Dutch oven and brown the pieces on each side.
- Season with salt and freshly ground pepper, then set aside on a clean baking sheet topped with a rack.
- Peel and finely mince the shallots and the onion.
- Add Carrots, celery diced.
- Make a cut into the garlic cloves and add them.
- Sweat all of these ingredients over medium heat in the Dutch oven where the rabbit was cooked, and add the bouquet garni.
- Bouquet Garni is the rosemary, thyme, bay leaves and leak wrapped in butchers twine. I will display this on the set.
- Add rabbit back into to pan and bring to medium heat. Cook about ten minutes until the rabbit starts to take on the vegetable flavors and aromas.
- Deglaze with white wine and reduce.
- Allow the wine to really evaporate and loose the alcohol aroma.
- Add the chicken stock and crushed tomatoes cover and simmer for 1½ hours over low heat.
- Remove lid and add butter stir in butter gently not breaking up the rabbit,.
- Once the butter melts place on medium high heat and remove the rabbit while the liquid starts to boil.
Easter Lamb Ragu with Leftover Lamb
- 6 tablespoons extra-virgin olive oil
- 6 garlic cloves, peeled
- 1 6-inch-long fresh rosemary sprig
- 1 bay leaf
- 2 pounds lamb stew meat, fat trimmed, meat cut into 3/4-inch chunks
- 1/2 cup dry white wine
- 1 pound plum tomatoes, cored, coarsely chopped or a can of San Marzano Plum tomatoes peeled and crush by hand
- 1 cup (or more) water
- 1 teaspoon salt
- ¾ cup heavy cream
- 1 tablespoon fresh Chopped basil
- Heat oil in large pot over medium-high heat. Add garlic, rosemary, and bay leaf; sauté until garlic is golden, about 1 minute.
- Sprinkle lamb with salt and pepper.
- Add lamb to pot; sauté until browned, about 8 minutes.
- Add wine; scrape up browned bits.
- Stir in tomatoes, 1 cup water, and 1 teaspoon salt; bring to simmer.
- Reduce heat, cover, and simmer until lamb is tender, adding more water if needed for saucy consistency, about 1 1/2 hours. Add fresh chopped basil and Italian Parsley gentle stir into the ragu.
- Season with more salt and pepper, if desired. Serve over Rigatoni or Penne.