Exciting new recipes with soft charcuterie, rillettes and pate’s

We are going to be launching our new range of Rillettes and Pates shortly and to celebrate this and also to raise funds for a new sustainable farm in Thailand we are holding a course at Darts Farm with Marc Frederik. The course takes place on the 28th of March and can be booked directly with Darts Farm or Via our web page.

Here is my first Rillette Recipe for you to try. Confit Turkey Leg Rillette.

If you are like me and at Christmas you cut the legs off the Turkey and cook the crown (having brined it over night of course) then you are left with a couple of Turkey legs. If cooking for a few people I do tend to cook two crowns and then bone and roll 2 legs leaving two behind in the freezer.

Take a Turkey Leg and apply a bacon cure (handful of sea salt, handful of brown sugar, Black Pepper, Juniper and Bay)

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Leave in a plastic bag with the cure overnight but for no more than 24 hours.

Wash off the cure and allow the legs to be completely dry.

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In a heavy bottom pan melt a lot of lard, enough to cover the turkey leg. Lard is cheap and you can keep filtering and re using this lard. It is excellent for roast potato’s.

If you can’t get hold of lard for some reason we have loads of it as we render down the flick fat on our rare breed pigs.

 

 

 

Put the leg into the hot lard and either simmer in the pan on the hob (Simmer this is not a fast boil as we are not looking to deep fry here and this is not a chip pan.

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I prefer to put the lid on and place it in the oven at about 180 deg C.

Cook it for about 2 hours. 3 hours is fine but no more really. If you want to get a bit Heston I am sure you could put it to 120 deg C and cook it for 12 hours but I have not tried this.

Once cooked take it out and allow to cool a little bit.

IMG_2174Separate the bones, skin and sinew from the meat.

Place the meat in a food processor or do it by hand. Do not use a blade as we are trying to make a rillette here not a pate so you want the meat texture of pulled pork so strands of meat.

IMG_2175While this is going on you need to start to add a little pepper (No Salt as the cure will make it salty enough) and some melted lard. Use the lard you cooked the turkey in but put it through a sieve to get any bits out.

 

The consistency you are looking for here is like a pete bog as Marc Frederik would describe it.

 

 

Once mixed load this into a jar, terrine, ramekin or pot. I then like to put a little lard cover on it so there is a flat white top covering the rillette.

Then keep for a couple of days in the fridge to really let the flavour form.

Eat on warm bread and I really don’t think you need butter here.

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Categories: Latest

Author: Steve Williams

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