Rabbit with Almonds.

Rabbit with Almonds or Conejo in Salsa de Almendras.

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Almonds grow in profusion in Andalucia and their blossom is a welcome sight in early spring,in fact flowering often starts as early as late December,adding a wonderful splash of colour to an otherwise drab time of the year.

As such they have long been a useful and nutritious addition to the healthy Mediterranean Diet.

Almonds are high in monounsaturated fats, the same type of health-promoting fats that are found in olive oil, which have been associated with reduced risk of heart disease and lowered cholesterol levels.They have high levels of vitamin E and magnessium and recent research suggests that they can even help you to lose weight.

Rabbit too is a healthy option as it has fewer calories and less fat and cholesterol than chicken.

So what more reason do you want for trying the tasty traditional Spanish dish of Rabbit with Almonds.

Rabbit with Almonds or Conejo en Salsa de Almendras. Serves 4.

Ingredients.

1 rabbit, cut into pieces.

1 onion.

5 garlic cloves.

20 almonds, blanched and skinned, but for optimum health benefits leave the skin on.

1/4 tsp. cinnamon.

10 peppercorns.

2 cloves.

1/4 litre white wine.

2 bay leaves.

1/2 tsp. turmeric.

salt and pepper.

50ml. water

50ml.olive oil.

1tbs. chopped parsley.

Method.

Rub the pieces of rabbit woth the salt and pepper. Put to one side.Heat the oil and fry the onions, 4 of the garlic cloves, almonds and the rabbit liver,if you have it, until the almonds are toasted. Add all to a blender along with the cinnamon,parsley,raw garlic,tumeric,salt,peppercorns and cloves.Dissolve this mixture in the water. Brown the rabbit in the oil in the pan slowly then add the mixture from the blender along with the white wine and bay leaves.Cover and simmer slowly for 30 minutes to one hour, until the meat is very tender, this will depend to a large extent on the size of the rabbit pieces. Add more water or stock if required.

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