rabbit from the marinade using a slotted spoon and drain well on kitchen paper. pat the meat dry with more kitchen paper. put the flour on a large plate and season with salt and pepper. dip the rabbit in the seasoned flour to coat, shake off any excess and set aside. reserve the marinade. heat the oil...
discard the membrane and put the segments into the bowl (the bowl should also catch the juice). add the fennel, onion, olives, celery and pine nuts to the bowl with the orange segments and juice. stir carefully to combine. to make the dressing, put the vinegar and honey in a small bowl. gradually add the oil...
place the mussels in a large saucepan and pour over the wine. cover and cook over a high heat for about minutes or until the mussels open, shaking the pan occasionally. tip into a colander placed over a bowl. reserve the cooking liquid. discard any mussels that remain closed. in the same pan, heat the oil...
it's straightforward and fun to make this great dish. simply follow the instructions below and get the perfect result. step by step heat the olive oil in a wok or large frying pan and fry all the vegetables, the garlic and the chilli over a high heat, uncovered, for minutes. stir continuously and season...
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