rillettes
MAKIS WITH CUCUMBER
AND BLACK SESAME RILLETTE
makes 12 makis INGREDIENTS : •1 cucumber •120 g (4 oz) pork rillettes •40 g (5 tbsp.) black sesame seeds •15 ml (1 tbsp.) oil INSTRUCTIONS : •Peel the cucumber, cut it into chunks roughly 1 cm (½ in) thick. •With a small cookie cutter, carefully scoop out its inner sections. •Stuff the hollowed out portions with rillettes. •Coat the outer shells with a bit of oil, then roll them in sesame seeds. •Chill until ready to serve.
TERRINES,
PÂTÉS AND RILLETTES BOARD
serves 4 INGREDIENTS : Board •1 jar of rillettes (of your choice) •3 to 4 slices of various pâtés (of your choice) •200 g (1 1/3 cups) hard cheese •1 bunch of black grapes •250 ml (1 cup) raspberries •250 ml (1 cup) blackberries •8 to 12 fresh dates •1 baguette bread, sliced Green salad •750 ml (3 cups) leaf lettuce •8 cherry tomatoes, halved •6 radishes, thinly sliced •1 Lebanese cucumber, thinly sliced •Fresh herbs of your choice, chopped (parsley, chives, etc.) •Dressing to taste •Fleur de sel and freshly ground pepper INSTRUCTIONS : Board •Lay out all ingredients on a big serving platter and serve with a green salad. Green salad •In a bowl, combine all ingredients. Season with salt and pepper.
RILLETTE TARTARE
WITH CRISP VEGGIES
serves 4 INGREDIENTS : •300 g (9 oz) of rillettes •1 stalk of celery •1 big carrot •20 large radishes •2 white mushrooms •50 ml (3 ½ tbsp.) olive oil •30 ml (2 tbsp.) Sherry vinegar •Salt, freshly ground pepper •1 sesame seed bun INSTRUCTIONS : •Wash the vegetables. Cut the radishes into small pieces, mix them together in a bowl with half the olive oil and vinegar, a bit of salt and pepper. •Destring the celery stalk and peel the carrot. Cut these vegetables into julienne strips. Mince the mushrooms. Mix everything in a bowl with the remainder of the oil and vinegar. Season with salt and pepper. •With a cookie cutter, make your tartare: over a bed of radishes, place a layer of rillette and press it in using the back of a spoon. Add the julienned carrot and celery, and the mushrooms. Put the tartare in the refrigerator. •Meanwhile, cut the bun into thin slices and brown them under the broiler. •Serve the tartare chilled with the grilled bun.