“This year's Summer Olympics in Paris inspired me to create these bistro-style recipes to cook at home, perfect cold-weather comfort. The rillettes recipe is dedicated to fabulous chef and friend, Giles Edwards, who opened the muchmissed La Tête restaurant in Cape Town. And the (easy!) chocolate tart is one of the best I've ever eaten.” – Abigail Donnelly
PORK RILLETTES WITH CANDIED PRUNES AND CHICKEN LIVER PÂTÉ
“This can be served as a snack but I've also been known to eat rillettes as a meal – spread thickly on slices of sourdough with a smear of mustard.”
Serves 6
EASY
GREAT VALUE
Preparation: 40 minutes, plus 4 hours’ chilling time
Cooking: 3 hours
For the rillettes:
pork belly 600 g
pork shoulder 600 g
cinnamon sticks 2
star anise 2
freshly ground nutmeg 1 t
Woolworths duck fat 1 cup
gherkins, for serving
For the candied prunes:
fresh prunes or small plums 12
vino cotto ½ cup
verjuice 1 cup
For the chicken liver pâté:
butter 4 T
free-range chicken livers 250 g
thyme 4 sprigs
shallot 1, chopped
garlic 3 cloves, chopped
freshly grated nutmeg a pinch
ground mace a pinch
sherry ¼ cup
cream ½ cup
salt, to taste
sourdough, for serving
oranges, for serving
To make the rillettes, place the pork and spices in a large saucepan and cover with water. Cover and simmer for 2 hours, or until the meat falls apart. Drain and cool, then shred the meat. Place
