The term rillette perhaps refers to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste.
Mouth-filling, creamy, rich parfait is the French version of a smooth pate, this parfait recipe can be made in advance. Taste better served at room... View full product details
My chicken terrine is fun to make, sexy to look at and great to eat. I do love the flavour of the prosciutto, but you... View full product details