As a French in culinary exile, I try to adapt original French recipes with local food. I have to say that Villa Market has improved a lot my lack of delicacies.
On the other hand, some people here helped my a lot by answering courteously to lots of questions.
In order to thank them, here is the last recipe I have adapted to local means...
Porc persillé (comes from the jambon persillé recipe)
You need :
a bottle of dry white wine
1 bunch Parsley
Garlic
1 Bay leave
allspices
Salt & pepper
500 g Pork shoulder
1 Pork trotter (In fact I had the pork trotter and 2 slices or its leg (Tesco))
Carrots
Onions
How to prepare :
Cut the meet in cubes Put it in a bowl with diced onions, garlic and carrots. Cover with white wine (the cheapest but dry), add salt, pepper, allspices and let it marinate overnight.
Heat water in a large pan. Add the pig trotter and let boil 5 minutes. Drain, rinse with cold water, put again in the pan, cover with water, add onion, garlic, diced carrots, one bay leave, thyme, parsley, salt and pepper, allspice, bring to a boil and let simmer 2 hours.
Add the marinated meat with its marinade. Let cook one more hour. Let cool overnight.
The day after, prepare a "persillade" : garlic, parsley finely chopped.
Your meat should be in a jelly (gelée) topped by fat.
Remove the solidified fat on top of the meat. Bone the pork trotters. Dice the meat.
Heat the remaining jelly and sieve it.
Put one cm of liquid jelly in a bowl -> fridge 20 min
When jelly is solid, put a layer of meat, then a layer of persillade and liquid jelly -> fridge
Again a layer of meat, of persillade and liquid jelly ->fridge
And so on...
It is excellent the day after with pickled onions (Villa Market) and boiled potatoes.
Enjoy
Persillé bourguignon
Persillé bourguignon
François
And me, still the most self satisfied of men
I was almost as drunk as myself
(Jacques Brel)
And me, still the most self satisfied of men
I was almost as drunk as myself
(Jacques Brel)
Hi Fancois,
I have eaten persillé in France before. Beautiful and tasty it was too.
The English make a similar thing called Brawn, this is made using a pig's head, actually you get a lot of very soft tender meat from a pig's head. Recipe is as follows.
Brawn
Ingredients
3 lb Pig's Head
3 Pig's Trotters
1 lb lean Pork
3 stalks Celery
1 Carrot
1 Onion
Bouquet Garni (Parsley Stalks, Thyme, Bay Leaf)
Black Pepper
Coriander Seeds
Cloves
Nutmeg
Salt
Method
Burn off the bristles, then wash the pig's head and trotters in warm water. Place the head in a saucepan (cut in 3 or 4 pieces if pan is not big enough) with the trotters and the lean pork. Add the vegetables, the parsley and basil in a small muslin bag, salt and a few crushed peppercorns. Add enough water to cover the meat by 4 inches then bring the saucepan to the boil, skimming frequently. Reduce the heat and simmer for about 3-4 hours. Then test whether the head, trotters, and lean meat are done by pricking with a fork; if done, remove the saucepan. Lift meat, head and trotters from the stock with straining spoon. Reheat the stock and boil until reduced to half, strain.
De-bone the head and trotters, and cut up the meaty parts into small pieces. Put the pieces into a bowl and add the lean pork, nutmeg, coriander seeds, crushed cloves and a few peppercorns. Mix thoroughly, add half a cup of strained stock, stir a little, taste the mixture and adjust seasoning if necessary. The meat should still be hot when you have finished. Divide the mixture among the tins, cover with wooden boards, and add weights. Cover each tin with aluminium foil, put in the refrigerator and leave for one day.
Pig's head prepared this way will keep for up to one month in a refrigerator. Serve it sliced. I like it with a strong Mustard Pickle.
I have eaten persillé in France before. Beautiful and tasty it was too.
The English make a similar thing called Brawn, this is made using a pig's head, actually you get a lot of very soft tender meat from a pig's head. Recipe is as follows.
Brawn
Ingredients
3 lb Pig's Head
3 Pig's Trotters
1 lb lean Pork
3 stalks Celery
1 Carrot
1 Onion
Bouquet Garni (Parsley Stalks, Thyme, Bay Leaf)
Black Pepper
Coriander Seeds
Cloves
Nutmeg
Salt
Method
Burn off the bristles, then wash the pig's head and trotters in warm water. Place the head in a saucepan (cut in 3 or 4 pieces if pan is not big enough) with the trotters and the lean pork. Add the vegetables, the parsley and basil in a small muslin bag, salt and a few crushed peppercorns. Add enough water to cover the meat by 4 inches then bring the saucepan to the boil, skimming frequently. Reduce the heat and simmer for about 3-4 hours. Then test whether the head, trotters, and lean meat are done by pricking with a fork; if done, remove the saucepan. Lift meat, head and trotters from the stock with straining spoon. Reheat the stock and boil until reduced to half, strain.
De-bone the head and trotters, and cut up the meaty parts into small pieces. Put the pieces into a bowl and add the lean pork, nutmeg, coriander seeds, crushed cloves and a few peppercorns. Mix thoroughly, add half a cup of strained stock, stir a little, taste the mixture and adjust seasoning if necessary. The meat should still be hot when you have finished. Divide the mixture among the tins, cover with wooden boards, and add weights. Cover each tin with aluminium foil, put in the refrigerator and leave for one day.
Pig's head prepared this way will keep for up to one month in a refrigerator. Serve it sliced. I like it with a strong Mustard Pickle.
Per Angusta In Augusta.
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Sounds good... Recipe snagged :-)JD wrote: The English make a similar thing called Brawn, this is made using a pig's head, actually you get a lot of very soft tender meat from a pig's head. Recipe is as follows.
François
And me, still the most self satisfied of men
I was almost as drunk as myself
(Jacques Brel)
And me, still the most self satisfied of men
I was almost as drunk as myself
(Jacques Brel)
No problems with my memory (yet) Olivier.thule wrote: Sorry guys, but I stayed a long time in HH (2000/2001) and came many times without french speaking...Hope some people remember me!
Olivier in French Guyana now but I'll be back in november
Ok with a beer in November then.
I intend to live forever - so far so good.
Salut Olivier... Je me sens moins seulthule wrote:Salut François, ça fait vraiment plaisir de voir qu'il y a des français sur HH!!!!
Hey guys, w're at least 2 Froggs here
Sorry Olivier, I won't be there in November but last spring. I mean most probably in April.
François
And me, still the most self satisfied of men
I was almost as drunk as myself
(Jacques Brel)
And me, still the most self satisfied of men
I was almost as drunk as myself
(Jacques Brel)