The Good Life France Magazine




The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...


Published by the award winning team at The Good Life France

Views
1 year ago

Autumn 2023

  • Text
  • History
  • Culture
  • Free magazine
  • Cooking
  • French life
  • Recipes
  • Normandy
  • French
  • Provence
  • France
  • Chateau
  • Bordeaux
Brimming with fabulous features and stunning photos, inspiring destination guides, scrumptious recipes, history, culture and much, much more: Discover Provence, Ariege, Brittany, Normandy, Burgundy and Bordeaux, explore southern and northern France, secret places and exquisite castles. Bringing France to you - wherever you are.

GINGER & LEMONGRASS

GINGER & LEMONGRASS CRÉPINETTES Crépinette au gingembre et à la citronnelle Serves 4 Active time: 1 hour Cooking time: 30 minutes Storage: 2 days in the refrigerator EQUIPMENT Meat grinder + medium plate INGREDIENTS Crépinettes 1¼ lb. (600 g) pork shoulder (échine de porc) 7 oz. (200 g) pork fatback (lard gras) 1 onion, finely chopped 2 tbsp (30 ml) olive oil 1¼ cups (300 ml) dry white wine 1 tbsp finely chopped peeled fresh ginger 1 tbsp finely chopped lemongrass 1 tbsp finely chopped fresh cilantro 2¾ tsp (14 g) salt per 2¼ lb. (1 kg) farce 3½ tsp (8 g) ground Voatsiperifery pepper per 2¼ lb. (1 kg) farce 7 oz. (200 g) pork caul fat, rinsed Wilted spinach 1¾ lb. (800 g) fresh spinach 5 tbsp (2½ oz./70 g) butter Salt and freshly ground pepper Sauce ½ tbsp (50 ml) olive oil Generous ¾ cup (200 ml) sweet soy sauce 3 tbsp (1¾ oz./50 g) butter To serve 1 tsp (3 g) buckwheat groats (kasha) 1 oz. (30 g) baby spinach Extracted from Charcuterie: Pâtés, Terrines, Savory Pies – Recipes and Techniques From the Ferrandi School of Culinary Arts by Ferrandi Paris (Flammarion, 2023) Photography credit © Rina Nurra METHOD Preparing the crépinettes Cut the pork shoulder and fatback into pieces and grind through the meat grinder into a bowl. In a skillet, cook the onion with the olive oil over medium-low heat until softened but not browned. Deglaze the pan with the white wine and reduce until the onions are completely soft and all the liquid has evaporated. Let cool completely, then stir into the ground meat. Add the ginger, lemongrass, cilantro, salt, and pepper and stir to combine without overmixing. Shape into 4 balls, each weighing 5¼ oz. (150 g), then flatten into disks. Cut the caul fat into 4 equal squares and wrap around the disks, enclosing them completely. Chill until cooking. Preparing the wilted spinach De-stem and wash the spinach leaves, then spin dry. Melt the butter in a sauté pan over medium heat, add the spinach, and cook until wilted. Season with salt and pepper and keep warm. Cooking the crépinettes and preparing the sauce Preheat the oven to 350°F (180°C/Gas Mark 4). Heat the olive oil in an oven-safe non-stick skillet over medium-high heat, add the crépinettes, and brown them on both sides. Place the pan in the oven for 8 minutes to finish cooking. Remove the crépinettes from the pan, skim the fat off the pan juices, and add the soy sauce. Bring to a boil, then stir in the butter until melted. Return the crépinettes to the pan to coat them with the sauce. To serve Place each crépinette over a bed of wilted spinach, sprinkle with buckwheat groats, and garnish with baby spinach leaves. 118 | The Good Life France The Good Life France | 119