• 1 tea bag Dilmah Pure Ceylon Green Tea
• 100g Rabbit meat
• 10g each of – onions, carrot, celery, celiac,
parsnip (diced)
• 2g Garlic (finely diced)
• 500ml Chicken stock
• 1 Bay leaf
• 2 sprigs Chervil
• 2 sprigs Dill
• 2 sprigs Italian parsley
• 1 tomato (finely diced)
• 50ml Olive oil
• 1 Lemon (juiced)
• 6 Jiaozi pastry (rice pastry)

Method of Preparation
Fry the rabbit in olive oil until lightly browned.
Add the vegetables and garlic and cook for a
further 5 minutes. Add chicken stock and bay leaf
and cook for 1 hour. Remove the meat and shred
reserving ½ for the pastry.

To place the rabbit in the jiaozi pastry simply ball
up some rabbit meat with a little bit of the herbs
and place on the pastry. Rub with water and cover
with another piece of pastry to seal the parcel.

To finish simply heat the soup with the green tea,
rabbit meat and vegetables. Place the pastry into
the soup and cook for 5 minutes. Remove the
green tea, season with salt and pepper, add the
remainder of fresh herbs and tomato and serve.