Saturday, October 16, 2004

Recipe of the week

Ham rillette

This is a modified version of traditional rillette recipes.

Ham (joint for boiling)
Stock vegetables (carrots, garlic, onion, celery) and herbs
Parma/Serrano ham or bacon fat (no more than 30% of quantity of meat)

Place ham in a pot of cold water, bring to the boil and discard water (this helps reduce the salinity). Fill pot with fresh cold water, stock vegetables and herbs, bring to boil (removing any scum) and simmer gently until ham is tender (good few hours, depending on size of joint).
When cooked sufficiently, allow to cool in the stock.
Melt the fat.
Remove ham from stock, discarding any fat and chop very finely. Mix well with melted fat, adjust seasoning and put into container(s). I use espresso cups as they give a good serving. The rillette will keep in the fridge for at least a week, especially if covered with a layer of fat.

The stock should be sieved and used for soups, risotti, terrines, sauces...


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