So what are “Rillettes”, exactly ?

If you’re unacquainted with it, a “rillette” (pronounced “ree-yet”) in French is similar to a pâté, often made with pork that is slowly cooked in fat and then shredded. Once cooled down, the fat acts a paste while the pork shreds give a chewy bite. Just like pâtés, you can enjoy it spread on toast, bread or in a sandwich.

Rillettes can also made with duck, rabbit or gamey meats, and with fatty fish like salmon, mackerel or sardines.

Sardine Rillettes can be made from canned sardines or cooked sardines and are usually spiked with spices and herbs. You will then classically find them mixed with butter or olive oil – to provide that fat component that acts like a smooth binder. My take on it, made with cream cheese, isn’t very traditional, but just as deliciously creamy and tasty.

These Sardine and Cream Cheese Rillettes are easy and quick to put together, and so full of flavour. The texture is smooth, with a satisfying chew, and is simply heavenly spread on crisp baguettes slices. I like to top each toast with a tangy cornichon (French-style gerkins) for a crunchy component, that cuts through the richness of this luscious spread.

Cooking notes:

• Most sardines in cans come deboned and with no heads/tails. If you happen to get bone-in filets, make sure you debone them first for this recipe: run a sharp knife down the belly of the sardines, open them in half and remove the spine (very easy to do!). Cut off the head/tail too.
• You can opt for canned smoked sardines as well.

Cream Cheese Sardine Rillettes

Print Recipe

Serves: 10-12 toasts Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2 cans (2x160g) sardines in olive oil (8 filets), drained.
½ tsp freshly ground black pepper
¼ tsp cayenne pepper
½ tsp salt
6-7 sprigs flat leaf parsley, stemmed and chopped (about 1 tbsp)
1 tsp whole pink peppercorns (+extra for serving)
¼ cup (62g) cream cheese (31%M.F.), at room temperature
¼ lemon, juiced
For serving: toasted baguettes slices, cornichons, parsley leaves,

Instructions

Combine the sardines, black pepper, salt, parsley and pink peppercorns in a bowl, and mash with a fork until it turns into paste, fairly smooth, with small chunks still visible.

In a separate bowl, mash together the cream cheese and lemon juice until smooth. Combine with the sardine mixture until smooth. Taste and adjust the seasoning if needed.

Cover with plastic film, and chill for 2 hours minimum.

For serving, spread about 1 tablespoon of rillettes on each baguettes slice, top with a cornichon, 4-5 pink peppercorns and a leaf of parsley.

The post Sardine and Cream Cheese Rillettes appeared first on Pardon Your French.

Think Beef Bourguignon, but quicker, easier and with an egg. 

This dish is of course very reminiscent of Beef Bourguignon, which features the same rich red wine sauce. But there isn’t any slow-braised meat here. It’s a simple poached egg that is the star of the show, served atop garlicky toast.

This makes this dish way quicker to make, easier and much lighter than Beef Bourguignon; but with the same amazing layers of flavors from the earthy mushrooms, tangy pearl onions and salty pancetta bites.

It is a great year-round dish that is put together in less than 45 minutes. It makes for a perfect dinner, or brunch – if you’re up for red wine in the morning (I mean, why not?).

Cooking notes: 

• French “lardons” (bacon matchsticks) are traditionally used in this dish. As a substitute, pancetta or bacon sticks work perfectly.
• Cremini mushrooms are often used for this dish, but you can opt for any type of mushrooms of your choosing. I really enjoy meaty shiitake mushrooms, which I have used here for the photos. 
• Choose a dry red wine.
• Choosing a crusty, country-style bread is best. Although, a Classic French pain de mie works well too (more tender).
• Thyme is traditionally used as an aromatic for this dish, but I can see bay leaves working well here too.
• The assembling of the dish should be quick – you don’t want any of the components (sauce/egg/toast) to get cold before serving.
• It is very easy to scale this recipe up or down (4 eggs, 4 toasts, etc…).

Burgundy Poached Egg in Red Wine Sauce on Toast (Oeuf en Meurette)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 10 voted )

Ingredients

For the Sauce Meurette:
4 tbsp (60g) unsalted butter,divided
½ cup (115g) pancetta, sliced in 1/3-inch (0.83cm) thick sticks (or bacon)
80g pearl onions, peeled and kept whole
2 cups (about 200g) mushrooms (cremini, shiitake, button or oyster), scrubbed and kept whole
1 garlic clove, peeled and finelly chopped
3 sprigs of dried thryme
2 cups + 1 tbsp (about 500ml) red wine
1/3 cup + 1 tbsp (about 100ml) beef stock
½ tsp salt
½ tsp fresh ground black pepper

For the eggs:
4 large eggs, fresh
¼ cup (60ml) white vinegar

For the toasts:
4 large slices of country-style bread
1 garlic clove, peeled
4 tbsp (60g) unsalted butter, at room temperature

Fresh flat parsley leaves, for garnish

Instructions

Step 1 – Melt 3 tbsp (45g) of butter in a large frying pan over medium heat. Add the pancetta sticks and cook until crispy and golden (7-10 minutes). Add the pearl onions and cook for 5 minutes until they are slightly caramelized. Add the mushrooms, garlic and thyme and cook until the mushrooms are fork-tender.

Step 2 – In a small saucepan, bring the red wine to a simmer and reduce by a third. Add the beef stock and reduce by a third again. Stir in 1 tbsp (15g) of butter and finally stir in the onions, mushrooms and pancetta. Adjust seasoning if needed (salt, pepper).

Step 3 – Break each egg into individual ramekins. Bring a medium pot of water (at least 5cm deep of water) to a gentle simmer with the vinegar. With a wooden spoon, stir the water to create a gentle whirlpool in the center (for the egg whites to wrap around the yolk). Immediately and carefully drop an egg in the center of the ‘whirlpool’. Cook for 3 to 4 minutes, until the white looks set. Carefully lift the egg with a slotted spoon and transfer it onto a kitchen cloth and paper towel. Repeat with the other eggs.

Step 4 – Brush the garlic clove on each side of the bread slices and then spread ½ tbsp (7.5g) of butter on each side too. Toast each slice on a large frying pan for about 3-4 minutes until crisp and golden.
For serving, place a piece of toast on a plate. Cover with ¼ of the Meurette sauce and top with a poached egg. Season to taste, and garnish with fresh parsley. Enjoy immediately.

If you try this Burgundy Poached Egg in Red Wine Sauce on Toast (Oeuf en Meurette) recipe let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. 

A recipe inspired by Marmiton and BBC Good Food. 

The post Burgundy Poached Egg in Red Wine Sauce on Toast (Oeuf en Meurette) appeared first on Pardon Your French.