We've published a Pork Rillettes recipe , so why not give it a go.
If you have been to the shop lately, you will have noticed that we are currently stocking a fine selection of wines from St John. Namely Picpoul, Rosé, Macon, Claret and Bien Autre. All fantastic drops and all expertly blended by Victoria Sharples, who is Head of Wine Operations at St John.
To celebrate their arrival, we recently held a small wine tasting event down at EC1 and Victoria came along to guide us through the styles, history and flavours. It was a relaxed and informal evening and perhaps the wine flowed a little too freely but Victoria certainly demonstrated that she is a font of knowledge and has a wicked turn of phrase when it comes to describing the good stuff.
Prior to the tasting, part of our conversation with Victoria brought up the issue of food and pairing. After all, when there is good wine, there should also be decent grub.
At first she was a little reluctant, saying that if you over cater, then people will simply focus on scoffing their faces, rather than concentrate on the wine. Which was a fair point - and Victoria obviously knows that a lot of our customers do tend to think with their stomachs.
Small morsels were to be the way forward then and it was decided that we should make up a couple of jars of pork rillettes, using a recipe by none other than Mr Richard H. Turner. Seeing as the wine was French, it was a no brainer really and the method for this delicious pâté from Hog is pretty straightforward.
Cue then on the night, when we brought the rillettes out for everyone's perusal - along with some crackers and gherkins from Opies - a small but friendly bun fight ensued, and for about 10 minutes, Victoria did indeed lose the room.
That's the problem when you use high quality pork to cook with. It does tend to bring out the piggy in most people. Lord knows what will happen at the next one, as were getting some properly dry aged pedigree pork in for the next event and the Green Egg will be fired up. Details are coming out really soon, so watch this space.
In the meantime, here is Richard's recipe. Which in our opinion goes very well with the rosé.
And the Claret or the Picpaul.
It's pretty good with the Macon and Bien Autre too.