Philippe Meyer's Pork Rillettes & Focaccia
It was a great day, when Philippe Meyer agreed to work at the New Zealand School of Food and Wine, way back in 2001. Trained as a chef in Switzerland, Philippe came to New Zealand for his OE and never left.
Philippe's calm and quirky personality, made him instantly liked by class after class of our students. As he grew into the role, Philippe developed a confidence and understanding of his craft.
Always a great gardener as well as a chef, Philippe, has become an ardent fan of the health benefits and flavours of fermented foods including sauerkraut and pickled vegetables.
For the School's 25 Anniversary Celebration, Philippe travelled from Christchurch with his beloved wife, Nalini to present this cooking demonstration to friends and past students.
Preparing the pork prior to its slow cook.
Focaccia ready to be baked. Oliver Hay, Lynn Williams and June Hay listen hard to Philippe's presentation.
- 2.5 kg Pork shoulder about 25% fat
- 2 small carrots
- 2 onions
- 1 Tbsp dry mixed herbs
- 50 gm salt
- 1 Tbsp Ground black pepper
- Pinch of nutmeg
- 1 litre water
- Bone or gelatine can be added for flavour and texture
- Other meat like Duck, goat or hare can also been used but the fat content needs to be
- Cut the pork shoulder into a large dice.
- Peel onions and carrots and blend until very fine.
- In a large pot add all the ingredients and cover with water.
- Bring to the boil, cover with a lid and simmer for few hours until meat is very soft.
- Cool the mixture but do not chill, then shred the mixture by hand until all pieces of meat are broken down.
- Reheat the then coarse mixture and cook for few more minutes.
- Adjust seasoning if needed.
Method 1: Fill your container and cover with a layer of hot liquid fat when the rillettes are cold.
Method 2: Fill jars, seal with a lid and sterilise in the oven at 150°C for about 15 minutes
Leave to cool and refrigerate for couple of days before eating.
Rillettes can be stored in the fridge for 3 weeks using method 1 or up to 6 months using method 2.
Focaccia, fresh from the oven.
The favourite recipe used by countless students attending our full time programmes as well as the Artisan Breads course taught by Ralf Schmidt on Saturdays.
Makes 1 loaf
- 300g baker’s flour
- 1 teaspoon salt
- 1 tablespoon rosemary, chopped 200ml warm water
- 2 tablespoons olive oil
For the yeast sponge: 2 teaspoons dried yeast 3 tablespoons flour 50ml warm water
To garnish: olives
50ml extra virgin olive oil
- Preheat the oven to 200 C.
- Whisk together the ingredients for the yeast sponge. Allow to ferment until foamy.
- Mix the salt into the flour. Make a well in the centre.
- Add the rosemary, warm water, 2 tablespoons olive oil and the yeast mixture.
- Using your fingertips or a wooden spoon, draw the wet ingredients together and combine with the flour to form a ball of dough.
- Knead the dough well on a clean surface, until smooth and elastic.
- Place in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.
- Knock back gently, spread onto a floured tray. Prove until light and springy.
- Make indentations in the dough with your finger, press the olives in over the surface, and sprinkle with rock salt. Pour over the 50ml of extra virgin olive oil.
- Bake for 15 minutes until browned, light and dry on the base.
- Cool on a wire rack.
And thank you, Philippe for this gift!
Looking forward to tasting this wine once we are through the Lockdown.