Meatopia At Home recipes

David Thomas’ jerk rabbit, Dibi sauce and “dirty rice” fonio

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This recipe is from our series of #MeatopiaAtHome Instagram Stories cookalongs. With the coronavirus pandemic forcing us to postpone Meatopia 2020, we were determined to bring you a taste of what we had in store for the festival to your own homes. To make it happen, we’ve teamed up with some of the chefs from our 2020 line up who’ve kindly agreed to walk us through an exclusive barbecue recipe. These are some of the world’s best fire-cooking chefs, all giving up their time and talent so that you can transform your backyard into a mini Meatopia.
Because Meatopia just wouldn’t’ be complete without a cold-one (or two) to wash it down with , our friends at Frontier Lager are kindly sponsoring the Instagram Stories cookalongs.  

Head to instagram.com/meatopiauk for the chefs’ recipe videos, saved in our Story Highlights.

David Thomas is one of Baltimore USA’s foremost modern soul food chefs. David cooked for us at #GUINNESSXMeatopia 2019, bringing his signature twists on historic dishes and flair for fire-cooking to Dublin… the same unique flavour that you’ll see in his #MeatopiaAtHome cookalong dish. It’s a recipe inspired by the Diaspora: whole rabbit rubbed with jerk seasoning and roasted over the fire, served with a charred and smoky Dibi sauce and a bed of “dirty rice” fonio.

Here’s the full recipe, but head to our Instagram page for the videos, saved in our Story Highlights. Cooking along at home? Don’t forget to tag us on Instagram using @meatopiauk. We love to see it.

David Thomas’ jerk rabbit, Dibi sauce and “dirty rice” fonio
Ingredients

1 whole rabbit (or chicken, or lamb joint)
3 cups jerk rub, made with…
1.5 tsp allspice
1.5 tsp dried thyme
1 tsp curry powder
1.5 tsp paprika
1 tsp brown sugar
1/4 cup worcestershire sauce
1/2 tsp salt
3/4 tsp black pepper
1.5 tsp cayenne pepper
1/4 grated nutmeg
1/4 ground cinnamon
1/8 tsp ground clove

For the fonio:
1 cup fonio (or quinoa)
2 tbsp oil
2 cups chicken stock (or whatever stock you have)
1/2 cup mirepoix (1 stalk celery, 1 small carrot, 1 medium onion, all diced)
2 oz liver (will be using from whole rabbit, but you could use chicken instead)
1tbsp creole seasoning
1/2 cup tinned tomatoes

For the Dibi sauce:
1 medium carrot
1/2 medium onion
1 tbsp mustard
1/4 cup oil
1/4 cup white vinegar

 

Method

Start by rubbing the rabbit (or whichever meat you’re using instead) with the jerk rub, making sure you rub inside the cavity too. Let sit for 6 hours or overnight if possible. Once rabbit is marinated, place over extremely hot coals. Make sure you have a good char over the meat and it is fully cooked. Once cooked through, remove from the heat and set aside to cool. Once cool enough to handle, remove the legs and shred the meat from the rest of the rabbit so that you get a pulled-style barbecue meat. Set aside.

Next, make the fonio. Place fonio grains (or quinoa if using instead) in a pot and coat well with oil. Add the chicken stock and place the pot over hot coals. Bring to a boil. Move to a cooler spot and simmer gently for one minute, then completely remove from heat and let sit for 5 minutes. In a separate pan, warm about 2 tbsp oil, then add in your mirepoix and stir for 3-5 minutes. Add creole seasoning and tinned tomatoes and stir well to combine. Add your liver and allow to cook through. Once ready, fold through the fonio and set aside to keep warm.

To make the Dibi sauce, Char your carrots and onion over a high heat, then roughly chop. Place them, along with the mustard, oil and vinegar into a blender and blend until smooth. You may need to add some water (a tablespoon at a time) to reach the desired consistency.

Assemble and enjoy.