скачать книгу бесплатно
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.
Game terrine with celeriac remoulade (#ulink_47c3926c-d7e6-5c0c-b2d0-332716e15cc8)
I adore this kind of food for casual entertaining: thick slabs of a wonderful rustic winter terrine sitting on slices of crusty white or sourdough bread and some tangy celeriac remoulade on the side. This is great to serve for lunch when having friends staying over for the weekend. If you have a mincer, the texture will be better, however, you can mince meat in a food processor by pulsing a few times to get very small pieces.
SERVES AT LEAST 6
25g (1oz) butter, plus extra for greasing
1 large onion, peeled and very finely chopped
Salt and ground black pepper
300g (11oz) boneless mixed game bird meat, minced or pulsed in a food processor
200g (7oz) minced pork (at least 20% fat)
50g (2oz) streaky bacon, minced or pulsed in a food processor
Large pinch of freshly grated nutmeg
3 juniper berries, crushed
2 tsp chopped thyme leaves
8–10 rashers of streaky bacon, rind removed
25g (1oz) shelled pistachios
2 boneless game breasts (about 200g/7oz in total), such as pheasant, pigeon, partridge or woodcock, cut into strips
Bay leaves and juniper berries, to decorate
For the celeriac remoulade
½ celeriac
250ml (9fl oz) mayonnaise
Juice of ½ lemon
2 tsp wholegrain or Dijon mustard
13 × 23cm (5 × 9in) loaf tin or casserole dish
1 Melt the butter in a saucepan and add the chopped onion with some salt and pepper, then cover with a lid and cook on a low heat for about 8–10 minutes or until the onion is softened and slightly golden. Set aside to cool.
2 Meanwhile, in a large bowl, mix together the minced meats with the nutmeg, juniper berries and the chopped thyme and season with salt and pepper. Add the cooked onions, then fry a little bit of this mixture in a hot pan and taste for seasoning.
3 Preheat the oven to 180°C (350°F), Gas mark 4, and butter the loaf tin.
4 Place the bacon rashers between two sheets of cling film and roll out with a rolling pin to make the bacon slices thinner and longer. Peel away the cling film from the bacon and line a loaf tin or small casserole by placing the rashers slices side by side along its width, making sure that each piece hangs over each side as it will be folded back over the top of the terrine.
5 Spread one-third of the minced meat mixture over the bacon on the bottom of the tin, then scatter with half the pistachios and arrange half the pieces of game on top to cover the surface. Spread out a second third of the minced meat mixture, followed by another layer of the pistachios and game fillets. Fill with the remaining minced meat mixture, level out with the back of a spoon, then fold the overlapping bacon back over the top to cover.
6 Cover with foil, place in a bain-marie (a roasting tin filled to a depth of a few centimetres with boiling water) and bake in the oven for about 1½ hours or until cooked through or firm to the touch in the centre. (To check that it’s cooked, insert a metal skewer into the centre of the terrine and leave for 10 seconds; the skewer, once removed, will then feel too hot to hold against the inside of your wrist.) Remove the foil after the first 45 minutes.
7 Let the terrine sit in the loaf tin for about 20 minutes before turning out onto a plate and allowing to cool to room temperature. Decorate with some bay leaves and juniper berries.
8 Meanwhile, make the remoulade. Peel and finely slice the celeriac into matchstick-sized pieces or grate using the roughest part of the grater or in a food processor. Then mix with the remaining ingredients in a bowl, seasoning to taste.
9 Cut the terrine into slices and serve with crusty white or sourdough bread and the celeriac remoulade.
RACHEL’S TIP
If you are using your own game meat, use it from the legs, thighs, kidneys, livers and hearts. If you or someone you know has shot a pheasant, pigeon or partridge, you could use up the whole bird in this dish: I tend to use two pheasants or one pheasant and one pigeon, but you could otherwise use a pack of mixed game from the butcher or a supermarket.
Penne with asparagus and Parma ham (#ulink_88900958-61b3-523e-aaf0-6648c283a80c)
Parma ham is one of the world’s great foods, with an incredible complexity to its flavour. This is a simple lunch dish that is all about letting great ingredients speak for themselves.
SERVES 6
600g (1lb 5oz) dried penne
18 asparagus spears
Table salt, sea salt and ground black pepper
25g (1oz) butter
6 tbsp créme fraîche
8 large slices of Parma or Serrano ham, roughly cut into strips
A few shavings of Parmesan cheese per portion (shaved with a peeler)
1 Cook the penne following the instructions on the packet, then drain, reserving a few tablespoons of the cooking liquid, and return to the warm pan (off the heat).
2 While the pasta is cooking, snap off the tough woody part at the bottom of each asparagus spear and discard. Fill a large saucepan to a depth of 4–6cm (1½–2½in) with water, add some table salt and bring to the boil. Tip in the asparagus and cook in the boiling water for 4–8 minutes or until just cooked.
3 Drain the asparagus immediately, then cut each spear at an angle into 3–4 shorter lengths. Place in a bowl, add the butter and season with sea salt and pepper.
4 Add the crème fraîche to the drained pasta in the pan and toss to coat, then tip in the asparagus and Parma ham and season to taste with sea salt and pepper. Serve in warmed bowls with a few shavings of Parmesan on top of each portion.
Venison sausages with celeriac purée (#ulink_d055e32a-c70b-549e-985d-c7700a43e9dc)
These skinless sausages make a substantial, comforting meal — a great winter lunch. Celeriac is quite an ugly-looking vegetable — those gnarled roots look positively ancient. When peeling it, you’ll find the skin goes quite deep in places. But beneath that knobbly armour is flesh that, when cooked, has a subtle flavour with just a hint of celery.
SERVES 4–6 MAKES 12 SAUSAGES
25g (1oz) butter
1 onion, peeled and diced
300g (11oz) venison, minced or pulsed in a food processor
200g (7oz) minced pork (at least 20% fat)
50g (2oz) fresh white bread crumbs
1 egg, beaten
2 cloves of garlic, peeled and crushed or finely grated
1 tbsp chopped rosemary leaves
1 tbsp wholegrain mustard
Salt and ground black pepper
1–2 tbsp olive oil
For the celeriac purée
1 celeriac, peeled and chopped into 1–2cm (½–¾in) dice
2 floury potatoes, peeled and cut into 1–2cm (½–¾in) dice
400ml (14fl oz) milk
2 tbsp single or regular cream
15g (½oz) butter
1 To make the sausages, melt the butter in a large frying pan on a medium-high heat, then add the onion and fry, stirring occasionally, for 8–10 minutes until slightly golden. Set aside.
2 Meanwhile, mix all the other ingredients except the seasoning and oil in a large bowl. Season with salt and pepper, then add the cooled onions to the mixture. If the mixture is very wet, add a few more breadcrumbs.
3 Preheat the oven to 200°C (400°F), Gas mark 6. Place a little bit of the mixture in the frying pan and cook for 1–2 minutes to check for seasoning. Shape the sausage mixture into about 12 sausages. Pour the olive oil into the frying pan and, on a medium heat, brown the sausages on every side. Then place on a baking tray and bake in the oven for 10 minutes or until cooked through.
4 For the purée, place the celeriac and potatoes in a large saucepan, then pour over the milk to just cover, simmer on a medium-low heat for about 15 minutes, then drain and mash very well. Season with salt and pepper, then add the cream and the butter. Unless serving immediately, place in a covered, ovenproof dish and keep warm in the oven after the heat has been switched off.
5 Serve the sausages with a spoonful of celeriac purée and a drizzle of cranberry sauce (see tip below).
RACHEL’S TIP
To make cranberry sauce, put 150g (5oz) cranberries in a saucepan with 50ml (2fl oz) water. Bring to the boil, then reduce the heat and simmer gently for 6–8 minutes until the cranberries have burst and are softened. Stir in 75g (3oz) caster sugar until dissolved.
Stocks (#ulink_50b6813d-7c57-5ad2-a77c-55ffe2d4efae)
Many of the recipes in this book require stocks and nothing can compare to a homemade broth of boiled bones, vegetables and herbs. Stocks can be made in advance, stored in small containers and kept in the freezer for handy access. The recipes here are just a guideline but try not to add too much of any one vegetable or the flavour may dominate the stock. Livers are unwelcome as they will make the stock bitter, but necks, hearts and wing tips are perfect. Also avoid starchy vegetables, such as potatoes or parsnips, as they will turn the stock cloudy. Don’t use salt when making a stock as if you eventually reduce it, the salt will remain and the liquid could be too salty. If you wish to concentrate the flavour, place the stock on a high heat and boil, uncovered, to reduce the liquid. To make your own frozen stock cubes, reduce the liquid to about a quarter of its original volume. Allow to cool and then pour into ice cube trays and freeze. Stocks can be refrigerated for three days or frozen for two months.
Vegetable stock
MAKES ABOUT 2 LITRES (3½ PINTS)
2 onions, peeled and roughly chopped
2 leeks, trimmed and roughly chopped
3 sticks of celery, trimmed and roughly chopped
3 carrots, peeled and roughly chopped
½ fennel bulb, roughly chopped
Bunch of parsley stalks
