delicious UK – April 2018

68 deliciousmagazine.co.uk

surethere are no air pockets in the

mixture and that the fat completely

coversthetop,thenkeepcovered.

Once you’ve broken the protective

layer of fat, eat within 5 days.

DIANA’S

TIP

Thisrecipemakesmorethan

youneed;halfthequantity

will feed 4 people. Halve the

quantities if you prefer, but it’s better

tomakerillettesinlargequantities,

otherwiseittendstogetkindofdry

whilecooking,soI’drecommend

making this larger amount.

•500gbonelessBritish free-range

pork shoulder

•500gbonelessBritishfree-range

pork belly, rind removed

• 350g rendered pork fat (see
  recipe introduction; find pork fat
  at good butchers), or good quality
  store-boughtlard


• 6 fresh thyme sprigs
  •3bayleaves
  •4cloves
  •Generouspinchgroundmixedspice


• Generous grating nutmeg

YOU’LL ALSO NEED...

•PieceofmuslinornewJ-cloth

•Sterilisedjarsifyou’reintending

to keep the rillettes for longer

thanaweek(seedelicious

magazine.co.uk/sterilise-jars)

1 Cut the pork shoulder into strips

about2cmacross,alongthegrainof

themeat.Cutthebellyintoslices

about1cmthick.Puttherendered

porkfatand100mlwaterintoa

broad, heavy-based saucepan and

setitoveraverylowheat.Addall

the meat. Tie the thyme, bay leaves

andclovesinthesquareofmuslin

(ornewJ-cloth)andaddtothepan.

Cook over a very low heat so the

liquid just quivers, not bubbles, for

about4hours.Themeatshouldn’t

brown, just poach, and must always

becoveredwithfat.Makesure

it doesn’t stick to the base of the

pan and turn it over from time to

time.It’sreadywhenitiscompletely

tender and feels as if you can pull

it apart.

2 Oncethemeathascooledabit,

remove the spice and herb bag and

shredthemeatinthepan,pullingit

apartwith2forks.Itshouldbreak

down into rough, soft strands. Strain

themeatthroughacolanderovera

bowl to collect the fat. Put the meat

intoanotherbowlandaddthemixed

spice, nutmeg, and some salt and

pepper; be generous, you need to

season well to make good rillettes.

Stirinenoughofthestrainedoff

fattogiveitacreamy texture, then

reservethe rest.

3 Putthemixtureintobowls(orpack

into sterilised jars), eliminating any

airpockets.Ifyou’renoteating

immediately,coverwithgreaseproof

paperthat you’ve rubbed with

reservedporkfatandletitcool

completely;itwillfirmupabit.

4 Melt some of the reserved pork fat

inapan,thenpoura5mmlayer

overthetopsoftherillettestoform

aseal.Putthepapersbackontop

andputinthefridge(seeMake

Ahead). The rillettes taste better

after a couple of days, though

Itendtoeatsomerightaway.

PER100GSERVING423kcals,

39.2g fat (15.2g saturated),

17gprotein,0.5gcarbs (no sugars),

0.9gsalt, no fibre

Mouclade

SERVES 4. HANDS-ON TIME 40 MIN,

PLUS STEEPING

Mouclade is eaten in and

aroundLaRochelle,onthe

westcoastofFrance.Thereare

diferent versions, but the

characteristic ingredient is

currypowder.Thedish,when

you include safron as well, has

a lovely golden colour.

•Goodpinchsaffron threads

•2kgmussels

•30gunsaltedbutter

• 1 small onion, finely chopped


• 2garliccloves,crushed


• ¾tspmediumcurry powder
  •4tbspbrandy
  •2tspplainflour


• 200ml dry white wine


• 200mldoublecream
  •Generoushandfulfreshflatleaf
  parsley leaves, finely chopped

YOU’LLALSO NEED...

• Piece of muslin or new J-Cloth

1 Putthesaffroninasmall

heatproofbowlandcoverwith

80ml boiling water. Leave to steep

for 30 minutes. Meanwhile, clean

themussels,removinganybeards

(fine threads) and barnacles (scrape

the latter off with a table knife) and

washing the shells. Tap each against

thesinkasyougoanddiscardany

that are open and don’t close. →

DIANA’S INSPIRING PLACES

WHERENewYorkCity

WHYAllishere,fromtinyoff-the-beaten-track

findstoglitzytables.Breakfastsofbagelsandlox

at Russ and Daughters on the Lower East Side,

alatelunchatViaCarotaintheWestVillage(one

of my favourite Italian restaurants), cocktails

and oysters at Maison Premiere in Brooklyn and

dinner at Estela, north of Little Italy – all musts.

WHEREPiedmont, Italy

WHYYoucansmellthewhitetrufflesbeforeyou

seethem.Iwantthemontajarin,thepastaofthe

region, and in fonduta, Piedmont’s egg-enriched

version of fondue. Late Sunday afternoons are

forsittingoutsidebarssippingdolcettoasitgets

dark.Neverforgettobringhome hazelnuts.

WHEREOaxaca, Mexico

WHYFermented pineapple to drink,chipolines

(hot,garlickydriedgrasshoppers)tosnackon,

athousanddifferentdriedchilliesinthemarket

andthe smell of scorched corn everywhere.

WHEREIstanbul, Turkey

WHYRevelinbreakfast–saltywhitecheese,

taut vegetables, yogurt, honey, melon, olives and

flatbread–thenspendthedayfollowingyour

noseforwhattoeatonthehop:awarm

sandwich of griddled mackerel, rose-scented ice

cream, mulberry juice and baklava...

WHEREBrittany and Normandy

WHYA feast of shellfish: oysters and sourdough

at roadside stalls, towers offruits de meron ice

inartdecobrasseries(suchasLesVapeursin

Trouville),plus calvados, crepes and cider.

WHERECatalonia

WHYIntense, surprising platefuls: rice black

with squid ink (arroz negro), stuffed rabbit with

agarlicmayomadewithquincepurée,sautés

thickenedwithpoundedtoastedbread,garlic,

herbs,anisette,andicecreambasedoncrema

catalana (the region’s version of crème brulée).