< PreviousSTART HG.Meatsmith_Pages_FINAL.indd 21HG.Meatsmith_Pages_FINAL.indd 2115/6/23 8:32 am15/6/23 8:32 am 1 ∕3 1 ∕8 START TO HG.Meatsmith_Pages_FINAL.indd 20HG.Meatsmith_Pages_FINAL.indd 2015/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 YellowMagentaCyanText BlackBlack txt20 Meatsmith Txt 23-07-17 YellowMagentaCyanText BlackBlack txt21 START HG.Meatsmith_Pages_FINAL.indd 21HG.Meatsmith_Pages_FINAL.indd 2115/6/23 8:32 am15/6/23 8:32 am 1 ∕3 1 ∕8 START TO HG.Meatsmith_Pages_FINAL.indd 20HG.Meatsmith_Pages_FINAL.indd 2015/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 YellowMagentaCyanText BlackBlack txt20 Meatsmith Txt 23-07-17 YellowMagentaCyanText BlackBlack txt21 HG.Meatsmith_Pages_FINAL.indd 23HG.Meatsmith_Pages_FINAL.indd 2315/6/23 8:32 am15/6/23 8:32 am To STA rT 22 1 ∕3 1 ∕8 Mortadella skewers with pine syrup SE r VES 2 20 thin slices mortadella 50 ml (31/2 fl oz) olive oil 100 ml (31/2 fl oz) pine syrup (see Glossary, page 247), or maple syrup cornichons, to serve (optional) The trick here is to grill the mortadella quickly, whether over charcoal or in a frying pan, so it gets slightly crisp, caramelised edges with a warm, soft centre. Pine syrup is a sweet and herbaceous Italian condiment typically served with cheese but it also works beautifully with this classic Italian deli meat. We stock pine syrup at Meatsmith, and some good delis and specialty food stores will sell it. If pine syrup is unavailable, the best-quality maple syrup you can find is a good substitute. Preheat the barbecue to medium-high heat. Fold the mortadella slices into quarters, making a square parcel. Take 4 skewers and thread 5 of the folded parcels onto each skewer. Brush the mortadella with the olive oil and cook for 4–5 minutes, turning frequently to make sure they get an even caramelisation. Just before they have finished cooking, remove from the barbecue, brush with a little pine syrup and return to the barbecue to caramelise. When golden, remove immediately. Dress the skewers with a little more pine syrup to serve. auto running head TO STA RT HG.Meatsmith_Pages_FINAL_HG.indd 22HG.Meatsmith_Pages_FINAL_HG.indd 2227/6/23 9:58 am27/6/23 9:58 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt22 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt23 HG.Meatsmith_Pages_FINAL.indd 23HG.Meatsmith_Pages_FINAL.indd 2315/6/23 8:32 am15/6/23 8:32 am To STA rT 22 1 ∕3 1 ∕8 Mortadella skewers with pine syrup SE r VES 2 20 thin slices mortadella 50 ml (31/2 fl oz) olive oil 100 ml (31/2 fl oz) pine syrup (see Glossary, page 247), or maple syrup cornichons, to serve (optional) The trick here is to grill the mortadella quickly, whether over charcoal or in a frying pan, so it gets slightly crisp, caramelised edges with a warm, soft centre. Pine syrup is a sweet and herbaceous Italian condiment typically served with cheese but it also works beautifully with this classic Italian deli meat. We stock pine syrup at Meatsmith, and some good delis and specialty food stores will sell it. If pine syrup is unavailable, the best-quality maple syrup you can find is a good substitute. Preheat the barbecue to medium-high heat. Fold the mortadella slices into quarters, making a square parcel. Take 4 skewers and thread 5 of the folded parcels onto each skewer. Brush the mortadella with the olive oil and cook for 4–5 minutes, turning frequently to make sure they get an even caramelisation. Just before they have finished cooking, remove from the barbecue, brush with a little pine syrup and return to the barbecue to caramelise. When golden, remove immediately. Dress the skewers with a little more pine syrup to serve. auto running head TO STA RT HG.Meatsmith_Pages_FINAL_HG.indd 22HG.Meatsmith_Pages_FINAL_HG.indd 2227/6/23 9:58 am27/6/23 9:58 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt22 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt23 TO START 25 Prosciutto and persimmon SER VES 4 1 persimmon (a crisp, non-astringent variety), peeled and cut into wedges 1 teaspoon extra-virgin olive oil pinch of salt 10 slices prosciutto This is a play on the classic Italian fruit and meat combo. It may sound obvious, but remember that the quality of a dish like this all comes down to the quality of the produce. Persimmon has a small seasonal window in late summer/early autumn, so timing is everything. Combine the persimmon, olive oil and salt in a small bowl and toss to combine. Arrange the prosciutto on a platter, top with the persimmon pieces and serve. HG.Meatsmith_Pages_FINAL.indd 25HG.Meatsmith_Pages_FINAL.indd 2515/6/23 8:32 am15/6/23 8:32 am 1 ∕3 1 ∕8 HG.Meatsmith_Pages_FINAL.indd 24HG.Meatsmith_Pages_FINAL.indd 2415/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt24 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt25 TO START 25 Prosciutto and persimmon SER VES 4 1 persimmon (a crisp, non-astringent variety), peeled and cut into wedges 1 teaspoon extra-virgin olive oil pinch of salt 10 slices prosciutto This is a play on the classic Italian fruit and meat combo. It may sound obvious, but remember that the quality of a dish like this all comes down to the quality of the produce. Persimmon has a small seasonal window in late summer/early autumn, so timing is everything. Combine the persimmon, olive oil and salt in a small bowl and toss to combine. Arrange the prosciutto on a platter, top with the persimmon pieces and serve. HG.Meatsmith_Pages_FINAL.indd 25HG.Meatsmith_Pages_FINAL.indd 2515/6/23 8:32 am15/6/23 8:32 am 1 ∕3 1 ∕8 HG.Meatsmith_Pages_FINAL.indd 24HG.Meatsmith_Pages_FINAL.indd 2415/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt24 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt25 HG.Meatsmith_Pages_FINAL.indd 27HG.Meatsmith_Pages_FINAL.indd 2715/6/23 8:32 am15/6/23 8:32 am TO START 26 1 ∕3 1 ∕8 Roast chicken rillettes SER VES 4 size 16 (1.6 kg/31/2 lb) chicken 4 tablespoons olive oil 1 large onion, finely diced 6 garlic cloves, finely chopped 1 celery stalk, finely diced 2 carrots, finely diced 250 ml (81/2 fl oz/1 cup) white wine 1.5 litres (51 fl oz/6 cups) chicken stock 80 g (23/4 oz) flat-leaf (Italian) parsley 4 sprigs tarragon 4 bay leaves 8 sprigs thyme 100 g (31/2 oz) duck fat 30 g (1 oz) chives salt and pepper, to season toasted bread crisps, to serve In France, rillettes have regional variances with a wide range of ingredients and textures. Some have a fine texture, while others are coarser, and somewhat rustic. Our preference is a mixture of both. Preheat the oven to 200°C (390°F). Take the chicken out of the fridge and drizzle with half the olive oil and season with salt and pepper. Place the prepared chicken in a roasting tray and cook for 50 minutes. Set aside to cool. Meanwhile, prepare the base liquid. Heat a large heavy-based saucepan over a medium heat. Add the remaining olive oil, onion, garlic, celery and carrot and sauté for 5 minutes, or until soft and aromatic. Season lightly with salt. Add the wine to the pan and continue to cook until the liquid is reduced by half. Add the chicken stock, parsley, half the tarragon, the bay leaves and 2 sprigs of the thyme. Increase heat to medium-high and cook until the liquid has reduced by three-quarters (or until you have approximately 500 ml/17 fl oz/2 cups of liquid remaining). Strain the liquid into another saucepan and add the duck fat, stirring until it is dissolved. Set aside to cool. While the liquid is cooling, remove the skin from the chicken, trying to keep it in the largest pieces possible. Pull the meat off the carcass, shred and place in a large bowl. Place the skin in one layer on a baking tray and roast for 10 minutes at 200°C (390°F), or until it is dry and crispy. Take care not to burn or overcook the skin. Set aside to drain on paper towel. Season the meat with salt and pepper and finely chop the chives and remaining tarragon and thyme. Add the herbs to the meat and mix to combine. Add stock mixture and mix until combined. Place the roasted chicken skin in a mortar and pestle and grind until it forms a rough crumb. Fold it through the mixture and season to taste. Line a loaf tin or medium-sized ramekin with baking paper, leaving enough to overhang the edges. Place the mixture in the tin and fold overhanging edges in to cover. Refrigerate for at least 6 hours or overnight until set. To remove the rillettes from the mould, pull the sides of the baking paper and turn the rillettes out onto a cutting board. It can be enjoyed immediately (otherwise, place in a sealed container and refrigerate for up to 1 week). The rillettes are best served at room temperature. HG.Meatsmith_Pages_FINAL.indd 26HG.Meatsmith_Pages_FINAL.indd 2615/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt26 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt27 HG.Meatsmith_Pages_FINAL.indd 27HG.Meatsmith_Pages_FINAL.indd 2715/6/23 8:32 am15/6/23 8:32 am TO START 26 1 ∕3 1 ∕8 Roast chicken rillettes SER VES 4 size 16 (1.6 kg/31/2 lb) chicken 4 tablespoons olive oil 1 large onion, finely diced 6 garlic cloves, finely chopped 1 celery stalk, finely diced 2 carrots, finely diced 250 ml (81/2 fl oz/1 cup) white wine 1.5 litres (51 fl oz/6 cups) chicken stock 80 g (23/4 oz) flat-leaf (Italian) parsley 4 sprigs tarragon 4 bay leaves 8 sprigs thyme 100 g (31/2 oz) duck fat 30 g (1 oz) chives salt and pepper, to season toasted bread crisps, to serve In France, rillettes have regional variances with a wide range of ingredients and textures. Some have a fine texture, while others are coarser, and somewhat rustic. Our preference is a mixture of both. Preheat the oven to 200°C (390°F). Take the chicken out of the fridge and drizzle with half the olive oil and season with salt and pepper. Place the prepared chicken in a roasting tray and cook for 50 minutes. Set aside to cool. Meanwhile, prepare the base liquid. Heat a large heavy-based saucepan over a medium heat. Add the remaining olive oil, onion, garlic, celery and carrot and sauté for 5 minutes, or until soft and aromatic. Season lightly with salt. Add the wine to the pan and continue to cook until the liquid is reduced by half. Add the chicken stock, parsley, half the tarragon, the bay leaves and 2 sprigs of the thyme. Increase heat to medium-high and cook until the liquid has reduced by three-quarters (or until you have approximately 500 ml/17 fl oz/2 cups of liquid remaining). Strain the liquid into another saucepan and add the duck fat, stirring until it is dissolved. Set aside to cool. While the liquid is cooling, remove the skin from the chicken, trying to keep it in the largest pieces possible. Pull the meat off the carcass, shred and place in a large bowl. Place the skin in one layer on a baking tray and roast for 10 minutes at 200°C (390°F), or until it is dry and crispy. Take care not to burn or overcook the skin. Set aside to drain on paper towel. Season the meat with salt and pepper and finely chop the chives and remaining tarragon and thyme. Add the herbs to the meat and mix to combine. Add stock mixture and mix until combined. Place the roasted chicken skin in a mortar and pestle and grind until it forms a rough crumb. Fold it through the mixture and season to taste. Line a loaf tin or medium-sized ramekin with baking paper, leaving enough to overhang the edges. Place the mixture in the tin and fold overhanging edges in to cover. Refrigerate for at least 6 hours or overnight until set. To remove the rillettes from the mould, pull the sides of the baking paper and turn the rillettes out onto a cutting board. It can be enjoyed immediately (otherwise, place in a sealed container and refrigerate for up to 1 week). The rillettes are best served at room temperature. HG.Meatsmith_Pages_FINAL.indd 26HG.Meatsmith_Pages_FINAL.indd 2615/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt26 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt27 Next >