Читать книгу Entertaining at Home - Rachel Allen - Страница 39
ОглавлениеThis has to be one of my very favourite things to eat! It’s a sort of rough pâté. Traditionally made just with pork, rillettes is now prepared with other types of meat and even fish, but the original is the best in my opinion. I usually pot it and serve it as a starter or for lunch with delicious breads from the market and some cornichons on the side. It will keep for a few months if left completely covered in the fat in a sealed jar.
MAKES 1 LITRE (1¾ PINTS)
500g (1lb 2oz) pork belly
500g (1lb 2oz) pork shoulder
200ml (7fl oz) dry white wine
6 cloves of garlic, peeled and roughly chopped
½ tsp freshly grated nutmeg
½ tsp ground black pepper, plus extra if needed
2 tsp sea salt, plus extra if needed
2 bay leaves
1 tbsp chopped thyme or rosemary leaves
Medium-sized casserole dish or ovenproof saucepan
1 Preheat the oven to 150°C (300°F), Gas mark 2.
2 Remove the rind and fat from the top of the pork and cut the flesh into 1–2cm (½–¾in) cubes. Also cut the pork shoulder into 1–2cm (½–¾in) cubes. Set the shoulder and flesh aside. Roughly chop the pork belly rind and fat into a few pieces and place in a roasting tin. Cook in the oven for ½–1 hour to render the fat, then pour the liquid into a bowl and discard (or eat!) the cooked rind. Set aside until later.
3 To make the rillettes, place all the remaining ingredients in a casserole dish or ovenproof saucepan with the meat. Place on a medium heat, stirring to mix everything together. Bring to simmering point, then cover with a lid and transfer to the oven. The rillettes need to cook for about 5 hours; all the fat on the meat should be rendered into liquid and the meat should be flaky and not at all chewy. You can break the meat up a little if you wish.
4 Taste for seasoning, then transfer to one or more sterilised preserving jars (see tip below), packing the meat down tightly and pouring over the rendered fat to just cover the meat. Allow to cool to room temperature so the fat has solidified before serving.
RACHEL’S TIP
To sterilise jars and bottles, put them through a dishwasher cycle, boil in a large saucepan filled with water for 5 minutes or place in a preheated oven (150°C/300°F/Gas mark 2) for 10 minutes.
