We had a wonderful Bastille French Lunch today – we used the Atlas Masterclass special French Mother’s Day menu as inspiration. Rita made voilà cocktails- recipe from the Drinking French cookbook & she also made a gluten free walnut French cake. Sue made the Charlie Carrington chicken liver pate recipe. Rosey made French onion soup Christine made sourdough baguettes and boeuf bourguignon. I made brioche, truffle butter, Dani Valent recipes for Café de Paris, Lemon & Tarragon butter and Aligot (French cheesy mashed potato). Roquefort salad, baked salmon, roasted garlic kipfler potatoes, roast beetroot, steamed beans and my pork rillettes recipe.Natalie made a delicious Apple Tart served with vanilla bean ice cream.
I just love Pork Rillettes - they are so easy to make & so tasty, just perfect to pull out of the fridge when you have guests or get a snack attack!! It takes me back to the awesome food markets in Paris - YES!!
Ingredients
1 tbs salt flakes
1 tsp cracked black pepper
6 juniper berries
20 all spice berries
16 cloves garlic
120g brandy or apple cider
1 kg pork shoulder cut into 3 cm cubes
500g pork belly or bacon (rind removed) cut into cubes
1 tbs dijon mustard
1 tbs veggie stock paste
150g water
150g dry white wine
fresh thyme leaves optional
fresh bay leaves optional
butter or duck fat optional
Instructions
Place the salt, pepper, juniper berries and all spice berries into the TM bowl and mill for 20 secs speed 10.
Add the garlic and chop for 3 secs / speed 7.
Scrape out the mixture into a container and add the pork shoulder, pork belly or bacon and the brandy, cover and marinate over night in the fridge.
Place the marinated pork into the TM bowl, add mustard, water, wine, thyme and bay leaves and cook for 1.5hrs /100 degrees/ reverse, speed 1.5 with the simmering basket on top instead of the MC. If you need to shred the pork anymore you can go onto speed 4 reverse for 5 - 10 secs.
Allow to cool and place into sterilised jars.
If your pork wasn't fatty enough you may need to melt some butter or duck fat to cover the mixture.
Place into the fridge to cool completely and serve with cornichons and crusty bread or crackers.
Christine made sourdough baguettes 
and boeuf bourguignon. I made brioche, truffle butter, Dani Valent recipes for Café de Paris, Lemon & Tarragon butter and Aligot (French cheesy mashed potato). Roquefort salad, baked salmon, roasted garlic kipfler potatoes, roast beetroot, steamed beans and my pork rillettes recipe.Natalie made a delicious Apple Tart served with vanilla bean ice cream.
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