Rillettes de Tours
This is famous around the Loire district of France and sold everywhere in charcuteries – sometimes in thick chunks from a large terrine or packed into little pots. I would recommend this for anyone who doesn’t like liver pâtés.
Serves 8 as a first course or light lunch
|a 2 lb 8 oz (1.15 kg) piece of lean belly pork, trimmed (trimmed weight 2 lb/900 g)|
|8 oz (225 g) back pork fat|
|1 dessertspoon chopped fresh thyme|
|½ teaspoon ground mace|
|1 heaped teaspoon salt|
|2 cloves garlic, crushed|
|10 black peppercorns|
|10 juniper berries|
|4 fl oz (120 ml) dry white wine|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 1, 275°F (140°C).|
|Need help with conversions?|
|You will also need a 2 pint (1.2 litre) terrine or 2 lb (900 g) loaf tin, and some kitchen foil.|
This recipe is taken from The Delia Collection: Pork.
With your sharpest knife, cut the pork lengthwise into long strips about 1 inch (2.5 cm) wide, then cut each strip again into smaller strips so you end up with pieces that are approximately ½ x ¾ inch (1 x 2 cm), and place these in a bowl. Cut the fat into small pieces too, and mix these in (the excess fat will help to keep the pork properly moist during the cooking process).
Now add the thyme, mace, salt and garlic, along with the peppercorns and juniper berries (the last 2 both crushed in a pestle and mortar or with the back of a tablespoon), and mix everything together. Transfer the whole lot to the terrine or loaf tin and pour in the wine. Mix everything around to distribute the flavours, cover the terrine or loaf tin with foil and place it in the centre of the oven and leave it there for 4 hours.
After that, taste a piece of pork and add more salt (and pepper), if necessary. Now empty everything into a large sieve standing over a bowl and let all the fat drip through (press the meat gently to extract the fat). Leave the drained fat to cool and then transfer to the fridge for 20-30 minutes so that the jelly and fat separate.Next, take a couple of forks and pull the strips of meat into shreds (sometimes it is pounded instead, but personally, I think it’s worth persevering with the fork method). Then pack the rillettes lightly into the terrine or loaf tin (wash and dry it thoroughly first), and leave to get cold.
After that, remove the jelly from the bowl of fat, melt it gently and pour it over the rillettes. Then spread a layer of fat over the top to keep the meat moist. Keep the rillettes in the fridge (covered with foil or clingfilm) till needed; it will take about 2 hours to set. Serve with hot toast, crusty bread or crisp baked croutons.
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This is one of my favourite starters: a terrine of tiny shreds of tender, succulent duck melded together like a pâté, then served with the dazzling depth of colour and sharpness of a confit of cranberries to counteract the richness.
If you long to eat some of the rough country pâté available all over France, but in short supply here, why not make some? You won't believe how blissfully easy it is, and using a processor instead of buying the meat ready-minced makes it even coarser
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