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Check out our cocktail of the month! Rum Rabbit Rum is the perfect cocktail for spring time, enjoy at home or in the garden as the weather gets warmer!

Ingredients:

• 35ml Caribbean Rum
• 15ml crème de mure
• 20ml peach syrup
• 35ml pineapple juice
• 15ml lemon juice
• 75ml white peach and jasmine soda

Method:

• Grab your Gin Goblet glass & chill with ice
• Taking a Boston shaker and add all the ingredients apart of the soda, add ice
• Shake firmly for 5 - 10 seconds, with the smaller tin closest to you
• Remove ice from goblet gin glass and stir in the cocktail, add some fresh ice
• Top up with the soda.
• Garnish with pineapple and blackberries (optional)

Enjoy!

Ingredients 

Potato pancake

• 250g mash potato
• 60ml milk
• 40g plain flour (we use Gluten Free Flour)
• 2 eggs
• 15g bicarbonate of soda
• Mixed fresh herbs (we use dill and chives)
• Salt and pepper to taste

Pickled apples

• 10 granny smith
• 500 ml cider vinegar
• 30g sugar
• 15g salt
• 15g pickling spice

Pickling spice - Blitz together

• 30g mustard seeds
• 15g allspice berries
• 10g coriander seeds
• 5g chilli flakes
• 5g ginger powder
• 2 cinnamon stick
• 6 whole cloves

Red wine jus

• 1 glass red wine
• 1 shallot sliced
• 1 tbsp sugar
• 500ml quality beef stock
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 5 whole black peppercorns

• 100g spinach 
• 2 tbsp butter
• salt & pepper to taste

• 4/5 purple sprouting broccoli (tenderstem broccoli would work equally as well)
• 2 tbsp butter
• 1 duck breast per person, sinew trimmed and fat scored in a criscross fashion

Method

1. Boil or steam your potatoes and pass through a potato ricer.
2. Preheat the oven to 180°C.
3. Peel, ½ and slice the apples. We use a mandolin to get lovely thin, uniform slices. Place in a heatproof container.
4. Place all pickling spice ingredients in a pot, boil until the sugar dissolves and pour over the apple slices. Allow to cool before using.
5. Preheat a pan on a medium to high heat. Season the duck breast with salt and pepper and add to the pan, with no oil, skin side down. Fry for 6 - 7 mins until the skin is a beautiful golden brown colour, then put the pan of duck into the oven for 9 mins. Remove from oven and allow it to rest whilst you prepare the other ingredients.
6. Mix all ingredients for the pancake recipe in a large bowl to form a batter and season according to taste. Preheat a pan on medium heat. Add some oil, add a large spoon of the batter mix to the pan, and cook for 5 to 6 mins on one side, flipping over and cooking for 5 -6 mins on the other, keep warm for plating later. Keep going until all the batter is finished.
7. Place a pot on a high heat, add the wine, herbs, sugar sliced shallot, and reduce until you have ¼ of the wine left. Add the beef stock and continue to reduce until you have a thick dark sauce, the consistency of gravy. Keep warm until later.
8. Melt 2 tbsp of butter in a pan on a medium heat until foaming, wash the spinach leaves and add to the butter, add salt and pepper, cook until wilted, set aside for plating
9. Cook the broccoli according to the packet instructions and toss in the melted butter adding salt, set aside for plating
10. Square of the duck, and slice into 3 pieces lenghtways, it should be lovely and pink inside, if you prefer it a little more cooked, place back in the oven for the desired amount of time.

To plate

1. Layer up 2 pancakes and the spinach per person
2. Place the sliced duck on top
3. Spoon some of the jus over the duck
4. Garnish with the broccoli and pickled apple slices

Galgorm Collection are celebrating World Wellness Weekend this September, which aims to inspire and empower people to make healthier choices and enjoy an active lifestyle with family & friends. The Rabbit Executive Chef Donna Hughes has shared a delicious and nutritional Açai Bowl recipe for you to enjoy making at home.

Ingredients

1 cup frozen berries

1 cup of frozen Açai purée

1 large ripe banana

1 cup of unsweetened almond milk or fruit juice

1 tbsp of nut butter

Add all ingredients into a blender and blend until you get a smooth texture, add more liquid if needed

For the Granola

175g of mixed nuts

1 Cup of dried berries

450g of rolled oats

50g sunflower seeds

125ml sunflower oil

100ml vegan honey

50g pumpkin seeds

Method

Pre heat the oven to 190 degrees

Chop up the nuts and leave some whole

Mix with the oats, sesame seeds, sunflower seeds, pinch of salt in a large mixing bowl

Pour in your honey & oil mixing it all together breaking up any clumps

Once complete place onto a baking tray and bake for 20 - 25 mins until golden

Let the mix cool and mix in the dried berries

Layer the açai mix and granola in a bowl and add your favourite dried or fresh fruit, nuts or seeds to garnish

Explore The Rabbit chef Declan Donnolly's top tips on a successful BBQ to impress family & friends this Summer!

1. The best tip for a good BBQ is all in the preparation. Marinating your meat and poultry in advance (maybe that morning, or the day before) gives a more in depth flavour.

2. Different types of coals provide a better smoke depending on the meat. I would use a medium heat to slowly cook your meat, because if it’s too hot you can end up with too much char before the meat is fully cooked.

3. Basting every now and again adds even more flavour and it’s a great idea to use a bunch of fresh herbs such as thyme or rosemary as your basting brush.

4. Don't forget, a good BBQ also relies on the side dishes. Baked potatoes wrapped in foil cooked perfectly, a sweetcorn salsa or potato salad is a tasty option and buttered corn on the cob is also a great addition.

Why not add our delicious Sangria?

Ingredients:

• 100ml of White wine
• 25ml of orange syrup
• 25ml of passion fruit liqueur
• 15ml of lime
• Orange bitters

Method:

• This cocktail will be served in a wine glass, add ice to the glass and set it to the side
• Start adding all the ingredients in the glass and add some orange bitters on the top
• Add any fruit that are on season such as strawberries or oranges
• Finish your cocktail with couple of straws & an edible flower (optional)

Enjoy!

Pumpkin Pie, an excellent way to use up those leftover Halloween pumpkins and enjoy a delicious treat!

Ingredients

• Shortcrust pastry (a shop bought sweet pastry case will work just as well)
• 300g plain flour
• 150g unsalted butter
• 100g icing sugar
• 2 egg yolks

Filling

• 750g pumpkins peeled, deseeded and cut into chunks
• 140g caster sugar
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• Pinch of salt
• 2 eggs
• 25g melted butter
• 175ml milk

Method

• Shortcrust Pastry Rub flour and butter together until mixture resembles breadcrumbs.
• Mix in icing sugar then add the egg yolks to combine.
• If pastry seems too crumbly add 1-2 tbsp cold water until dough forms into a ball.
• Wrap in cling film and refrigerate for 30 minutes before use.
• Preheat oven to 160.
• Roll out pastry and line a 20cm loose bottom tart tin.
• Line the pastry cae with greaseproof paper and baking beans.
• Bake for 15 minutes.
• Remove the paper and beans and bake for a further 10 mins.
• Lift out and allow to cool.

For the Filling

• Boil the pumpkin chunks in a large pot of water for 15 minutes or until tender.
• Drain and set aside to cool slightly.
• Preheat oven to 200 degrees and mix together the sugar, salt and spices.
• In a separate bowl, mash the pumpkin then push through a sieve so it is well puréed.
• Mix the eggs, butter and milk and add to the dry ingredients.
• Add this mixture to the pumpkin purée and combine well.
• Pour into the tart case and bake for 10 minutes.
• Reduce temperature to 160 degrees and bake for a further 30-35 minutes or until filling has set.
• Leave to cool then dust with icing sugar and serve chilled with freshly whipped cream.

Here’s everything you need to know to recreate our Valentine's 'Be Mine' cocktail at home!

What you will need

• 1 Coupe Glass
• 1 Boston Shaker
• 1 Hawthorne Strainer
• 1 Double Strainer
• 1 Bar Measure

Ingredients

• 25ml Grey Goose Strawberry & Lemongrass Essence
• 25ml Cherry Brandy
• 35ml Pineapple Juice
• 35ml Cranberry Juice
• 20ml Fresh Lime Juice
• 15ml Blackberry Syrup

Method

• Add ice to your coupe glass and set aside to chill.
• Start to add your ingredients to the smaller half of the Boston shaker.
• Top tip: Always start with your fruit juice, syrups and work your way up.
• Fill the your shaker with ice, and place the other half of the shaker on top. Try to keep one side of the shaker tin flat, and the other with a gap.
• Shake firmly for 5 - 10 seconds, with the smaller tin closest to you.
• Hold the shaker in one hand with the larger of the two parts at the bottom. Where the two tins start to open up into the curve, clap with your other hand and it should pop open.
• Remove the ice from your coupe, place the Hawthorne strainer on top of your shaker and hold the double strainer over your coupe glass.
• Gently pour the liquid from the shaker through the two strainers and you should have a nice foamy texture on top from the pineapple juice.
• Garnish if you wish! We choose an edible flower for ours, it is Valentine's after all!

Cocktails in the garden weather has arrived! Enjoy our delicious Mad Hatters Martini cocktail for you to make at home with friends or family, or to relax and enjoy some 'me time'.

This cocktail will be served in a coupe glass, add ice to the glass and set it to the side to chill whilst you make your cocktail.

Add to your shaker:

• 15ml Mathieu Teisseire Vanilla Syrup
• 15ml Passion Fruit Puree
• 75ml Pineapple Juice
• 15ml Lime Juice
• 35ml Grey Goose White Peach Essence & Rosemary Essence Vodka
• 15ml Apricot Brandy

Add ice & shake

Remove the ice, double strain & serve! Option to add edible flowers to garnish.

Ingredients for the Shortcrust Pastry:

• 220g plain flour

• 115g butter cut into small cubes

• Pinch of salt

• 50g icing sugar

• 2 egg yolks

• 2tbsp ice cold water

METHOD

Add flour, butter, salt and icing sugar to a mixing bowl and rub together until mixture resembles breadcrumbs. Add eggs and water and work together to form a pliable dough. Wrap in cling film and rest in the fridge for 30 mins. Preheat oven to 180/160 fan assisted/ Gas Mark 4. Roll out dough to line a 9inch tart tin and trim the excess. Poke a few holes in the base with a fork then cover with greaseproof paper and place baking beads/rice/beans on top. Bake for 15 mins then remove beans and paper and bake for a further 5 minutes.

Ingredients for the filling:

• 1 x 397g tin of condensed milk

• 3 medium egg yolks

• Finely grated zest and juice of 4 limes

METHOD

Place 3 egg yolks in an electric mixing bowl and beat on high for 1 minute. Add condensed milk and beat for 3 minutes. Add juice and zest and whisk for 1 minute. Add filling to cooled pastry case and bake at 160 for 15 minutes. Cool and chill for 3 hours then serve with fresh cream, ice cream or fruit coulis. Toasted coconut also works well with the pie.

Cook with us! Head Chef Donna Hughes has put together a delicious Marinated Rainbow Trout with Succotash and Salsa Verde recipe, perfect for cooking at home to wow dinner guests or for a date night.

(Serves 4)

INGREDIENTS:

4 FILLETS RAINBOW TROUT

100ML OLIVE OIL PLUS 2 TBSP MORE FOR COOKING

SUCCOTASH:

1 LEMON SLICED

2TSP GARLIC PUREE

½ RED ONION ROUGHLY DICED

400G SWEETCORN

200G CANNELINI BEANS

200G RED KIDNEY BEANS

200G BROAD BEANS

12 CHERRY TOMATOES HALVED

12 BABY POTATOES BOILED AND HALVED

1 SMALL PACKET OF DILL

LEMON JUICE

SALT AND PEPPER

SALSA VERDE:

½ SMALL PACK TARRAGON

1 SMALL PACK FLAT LEAF PARSLEY

2 GARLIC CLOVES

2TSP DIJON MUSTARD

3 TBSP SMALL CAPERS

150ML EXTRA VIRGIN OLIVE OIL

1TBSP SHERRY VINEGAR

METHOD:

MARINADE THE TROUT FILLETS OVERNIGHT WITH THE OLIVE OIL AND SLICED LEMON.

FOR THE SALSA VERDE:

FINELY CHOP THE HERBS AND GARLIC. ADD THE MUSTARD AND CAPERS AND COMBINE WELL. STIR IN THE OLIVE OIL. ADD THE SHERRY VINEGAR AND SEASON TO TASTE

FOR THE SUCCOTASH:

SWEAT THE RED ONION AND GARLIC PUREE IN 1 TBSP OIL THEN ADD THE CHERRY TOMATOES AND COOK UNTIL SOFT. ADD THE SWEETCORN, POTATOES AND BEANS AND HEAT THROUGH SLOWLY (CANNED BEANS WORK WELL FOR THIS DISH)

HEAT 1 TSP OIL IN A LARGE PAN. REMOVE THE TROUT FILLETS FROM THE MARINADE, SEASON AND PLACE SKIN SIDE DOWN IN THE PAN. FRY THE FILLETS FOR 1-2 MINUTES ON EACH SIDE UNTIL THEY ARE FULLY COOKED AND THE SKIN IS CRISPY.

ONCE THE SUCCOTASH IS HEATED ADD 1 TBSP CHOPPED DILL AND A SPLASH OF LEMON JUICE AND SEASON TO TASTE.

DIVIDE THE SUCCOTASH BETWEEN 4 BOWLS AND PLACE THE TROUT FILLETS ON TOP.

DRESS WITH THE SALSA VERDE AND SERVE.

Happy Cooking!