Tuesday, 5 July 2011


Rillons is a dish we British do not embrace for some reason, yet the French hale this piece of meat as we do a good pork pie.

Having chosen your belly of pork, prepare the meat by cutting away any ribs that may be attached.

Then cut several 2 to 3 inch square pieces from the belly of pork.

Season with salt, pepper and maybe a little paprika and brown in a skillet, once browned place in a marmite and cover in dripping ensuring you cover the meat by at least 1 inch and slowly cook for two to three hours or until tender.

Once cooked either eat warm or leave to cool and eat with a salad or take it with you as part of a picnic.

Rillons can also be stored in kilner jars as Confit de Porc and covered in dripping where they will keep for several months in a larder and without refrigeration.

Enjoy !

Friday, 1 July 2011

Terrine de Lapin

A terrine of wild rabbit is welcome any time of the year, when accompanied with fresh bread and salad it makes an ideal starter or light meal for any summers day.

1 x Wild rabbit de-boned

Equal amounts of chicken livers and belly pork

Enough slices of streaky bacon to line a terrine mould (optional)

2 x Garlic cloves crushed

2 x Sprigs of Thyme

1 x Zest of Lemon

1 x Juice of lemon or ½ a glass of dry white wine

Line the terrine with slices of streaky bacon (optional)

Using a blender, achieve a runny mix of the chicken livers, then add the remaining meats to achieve a fine or coarse mix of your choosing.

Now place the mix on top of the bacon slices (if used) and seal.

Place the terrine in a bain marie and then in a pre-heated oven at 180c for appx 80mins or until cooked through.

After cooking allow to cool, place weights on top of the terrine and chill for at least 24hrs before use.

You can if you so wish add more rabbit than liver & pork or even add whole pieces of rabbit meat to obtain a real Artisan feel to your dish.

Whatever you choose to do, you are certain to enjoy this dish.

Bon appetite!