THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
1CHICKEN SAUSAGE________________________________________3 1.1Ingredients________________________________________________________________3 1.2Method___________________________________________________________________3
2BREAKFAST SAUSAGE WITH GINGER AND SAGE_____________3 2.1Ingredients________________________________________________________________3 2.2Method___________________________________________________________________3
3ITALIAN SAUSAGE_________________________________________4 3.1Ingredients________________________________________________________________4 3.2Method___________________________________________________________________4
4DUCK SAUSAGE___________________________________________4 4.1Ingredients________________________________________________________________4 4.2Method___________________________________________________________________4
5PARMESAN AND BASIL SAUSAGE___________________________5 5.1Ingredients________________________________________________________________5 5.2Method___________________________________________________________________5
6LIVER SAUSAGE___________________________________________5 6.1Ingredients________________________________________________________________5 6.2Method___________________________________________________________________5
7LAMB MERGUEZ ( SPICY LAMB SAUSAGE)___________________6 7.1Ingredients________________________________________________________________6 7.2Method___________________________________________________________________6
8AIR DRIED DUCK SAUSAGES________________________________6 8.1Ingredients________________________________________________________________6 8.2Method___________________________________________________________________6
9BOUDIN BLANC____________________________________________7 9.1Ingredients________________________________________________________________7 9.2Method___________________________________________________________________7
10POULTRY GALANTINE ____________________________________8 10.1Ingredients_______________________________________________________________8 10.2Method__________________________________________________________________8
11TRADITIONAL PÂTÉ_______________________________________9 11.1Ingredient________________________________________________________________9 11.2Method__________________________________________________________________9
12DUCK HAM______________________________________________10 12.1Ingredients______________________________________________________________10 HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse 1
THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
12.2Method_________________________________________________________________10
13PÂTÉ EN CROUTE________________________________________11 13.1Ingredients______________________________________________________________11 13.2Method_________________________________________________________________11
14DUCK RILLETTES________________________________________12 14.1Ingredients______________________________________________________________12 14.2Method_________________________________________________________________12
15CHICKEN LIVER MOUSSE_________________________________13 15.1Ingredients______________________________________________________________13 15.2Method_________________________________________________________________13
16CHICKEN PATE__________________________________________14 16.1Ingredients______________________________________________________________14 16.2Method_________________________________________________________________14
17BEEF PASTRAMI_________________________________________15 17.1Ingredients______________________________________________________________15 17.2Method_________________________________________________________________15
18SALT BEEF______________________________________________16 18.1Ingredients______________________________________________________________16 18.2Method_________________________________________________________________16
19CHICKEN HAM___________________________________________17 19.1Ingredients______________________________________________________________17 19.2Method_________________________________________________________________17
20SMOKED SALMON_______________________________________17 20.1Ingredients______________________________________________________________17 20.2Method_________________________________________________________________17
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
1 CHICKEN SAUSAGE 1.1 Ingredients 1kg chicken leg meat 200g duck fat 15g salt 5g ground black pepper 5g garlic
1.2 Method Mince the meat with the meat mincer. Mix the minced meat and the seasoning gently – without crushing the mixture. Stuff the meat inside the sausage casing using the sausage filler attachment. Keep the sausage in the chiller for 2 to 3 days before cooking. Prick before cooking.
2 BREAKFAST SAUSAGE WITH GINGER AND SAGE 2.1 Ingredients Yield for 1kg. 1kg chicken leg meat 200g duck fat 15g salt 20g fresh ginger, grated 10g sage, chopped 5g ground black pepper 5g garlic 100g ice water
2.2 Method Mince the meat with the meat mincer. Mix the minced meat and the seasoning gently – without crushing the mixture. Stuff the meat inside the sausage casing using the sausage filler attachment. Keep the sausage in the chiller for 2 to 3 days before cooking. Prick before cooking.
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
3 ITALIAN SAUSAGE 3.1 Ingredients Yield for 1kg. 1kg chicken leg meat 200g duck fat 15g salt 5g ground black pepper 10g sugar 1g chili powder 6g chili flakes 6g fennel or anise seeds, toasted 3g coriander seeds toasted 5g paprika powder 10g tarragon leaves chopped 10g basil leaves chopped 30ml balsamic vinegar
3.2 Method Mince the meat with the meat mincer diameter 6 mm. Mix the minced meat and the seasoning. Stuff the meat mixture inside the sausage casing using the mincer of the sausage filler. Keep the sausage in the chiller for 2 days before cooking. Prick before cooking.
4 DUCK SAUSAGE 4.1 Ingredients Yield for 1kg. 1kg duck meat 250g duck fat 15g salt 5g ground black pepper
4.2 Method Mince the meat with the meat mincer using the 8mm diameter plate. Mix the minced meat and the seasoning – without crushing the mixture. Stuff the meat inside the sausage casing using the sausage filler attachment. Keep the sausage in the chiller for 2 to 3 days before cooking. Prick before cooking.
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
5 PARMESAN AND BASIL SAUSAGE 5.1 Ingredients Yield for 1kg. 1kg duck meat 250g duck fat 15g salt 5g ground black pepper 100g grated parmesan 20g basil, chopped 20g sundried tomatoes, chopped
5.2 Method Mince the meat with the meat mincer. Mix the minced meat, other ingredients and the seasoning – without crushing the mixture. Stuff the meat inside the sausage casing using the sausage filler attachment. Keep the sausage in the chiller for 2 to 3 days before cooking. Prick before cooking.
6 LIVER SAUSAGE 6.1 Ingredients Yield for 1kg. 700g to 800g duck meat 200g to 300g liver (total 1kg, either 700+300g or 800+200g) 15g to 18g salt 5g ground black pepper 3g sugar
6.2 Method Mince the meat and liver with the meat mincer diameter 8mm. Mix the minced meat and the seasoning – without crushing the mixture. Stuff the meat inside the sausage casing using the mincer of the sausage filler. Keep the sausage in the chiller for 2 to 3 days before cooking. Prick before pan-frying.
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
7 LAMB MERGUEZ ( SPICY LAMB SAUSAGE) 7.1 Ingredients Yield for 1kg. 1kg mutton or lamb meat 60g merguez spice mix
7.2 Method Mince the meat with the meat mincer. Mix the minced meat and the seasoning. Stuff the meat inside the sausage casing using the mincer of the sausage filler. Keep in the chiller 1 day. Prick before cooking.
8 AIR DRIED DUCK SAUSAGES 8.1 Ingredients Yield for 1kg. 1kg duck meat 200g duck fat 18g salt 5g ground pepper
8.2 Method Mince the meat with the meat mincer. Mix the minced meat and the seasoning. Stuff the meat inside the sausage casing using the mincer of the sausage filler. Keep in the chiller at least 3 weeks or until dry
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
9 BOUDIN BLANC 9.1 Ingredients Yield for 1kg. 1kg chicken breast meat 15g salt 5g ground white pepper 6g 5 spices powder 500ml milk 4 eggs 15g starch (corn or rice)
9.2 Method Process the meat and seasoning with meat processor until fine texture with eggs and seasoning Add in the boiling milk, process 2 minutes. Add starch and process for 1 more minute. Stuff the meat inside the sausage casing using the sausage filler. Poach 30min at 75°C. Chill in cold water and keep in the chiller. Grill slowly in the oven at 160°C or panfry over low heat.
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
10 POULTRY GALANTINE 10.1 Ingredients Yield for 1kg. 1 chicken deboned Salt and pepper to taste
Meat mixture: 800g chicken leg meat 200g liver 18g salt (or nitrite salt for the colour) 5g ground white pepper 5g sugar 4 eggs 100g starch 100ml hot milk 20g dried porcini – soaked in warm water
10.2 Method Meat (prepare 1 day ahead): Debone the chicken. Mix with the seasoning and keep overnight in the chiller.
Meat Mixture: Mince the meat with the meat mincer. Process the meat, all the seasoning and the eggs with meat processor. Pour the hot milk onto it. Optional - add in the starch Stuff the chicken with the filling. Cook in chicken stock (100°C) until it reaches 60°C at the center Chill and serve cold
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
11 TRADITIONAL PÂTÉ 11.1 Ingredient 700g duck meat 200g duck fat trimmings 100g duck or chicken liver 15g - 18g salt 5g freshly ground pepper 1 egg
11.2 Method Ground the duck, fat and liver to a coarse texture. Combine with the salt, pepper and egg; mix well. Cover with cling film and marinate overnight – or for at least 12 hours – in the refrigerator.
To cook in a terrine: For consumption within a week or so, the pâté can be packed into a terrine or other ovensafe mould and baked in the oven. This method will brown and caramelize the top slightly and this will give the pâté en terrine more flavour than the pâté cooked in a jar. Although many recipes will recommend cooking the pâté terrine in a water bath (bain marie), with today’s fan-assisted ovens which do a good job of distributing heat evenly, it is not necessary to use a water bath. However, do ensure that the pâté is cooked at the recommended low temperature – one-and-a-half hours at 150°C.
Variation: You can vary the flavour of the pâté by adding ingredients such as fried shallots, dried mushrooms, olives, foie gras, nuts and spices, etc.
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
12 DUCK HAM 12.1 Ingredients 1kg duck breast 225g salt
Smoking mixture 1 volume raw rice 1 volume sugar 1 volume Sichuan peppercorns 1 volume tea leaves
12.2 Method Rub the duck breast with the salt and cure in the fridge for 24 hours. Remove excess salt from duck
Line wok with aluminium foil and add the smoking mixture. Place duck on a wire rack over the smoking mixture in the wok. Cover with lid and smoke over low heat for 10 minutes. Hang in the refrigerator for 2 to 3 weeks.
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
13 PÂTÉ EN CROUTE 13.1 Ingredients Pâtè 500g chicken breast with skin, cut into 2-3cm cubes 18g salt 5g freshly ground pepper 1g ground nutmeg
Ground meat mixture 800g chicken leg meat with skin, coarsely ground 100g duck fat trimmings or lard 3 cloves garlic, chopped 15g - 18g salt 5g freshly ground pepper 1 egg
Dough 500g flour 15g instant dried yeast 165g butter, softened 125ml milk 2 eggs 15g salt 1 egg, beaten, for egg wash
Chicken stock jelly 500ml chicken stock 10g gelatine powder
13.2 Method To prepare pâté: Combine the chicken breast, salt, pepper and nutmeg in a mixing bowl. Mix well and wrap bowl with cling film. Chill overnight – or for at least 12 hours – in the refrigerator. Coarsely ground together the leg meat and fat trimmings. Combine with the garlic, salt, pepper and egg. Mix well and wrap bowl with cling film. Chill overnight – or for at least 12 hours – in the refrigerator.
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
14 DUCK RILLETTES 14.1 Ingredients 1kg duck (without bones) 2l water 200g fat trimmings 100g onions 20g salt 10g sugar 10g white pepper, ground 4g nutmeg, ground
14.2 Method Sear the meat with sugar, onions, seasoning until golden brown. Add water (the water should cover the meat). Simmer until the meat come out easily from the bones (at least two hours). Scrap the bones and collect all the meat. Put in the mixer using the paddle, add cooking liquid and mix until the liquid has been absorbed. Adjust the seasoning and transfer into jars.
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
15 CHICKEN LIVER MOUSSE 15.1 Ingredients 30g butter 150g shallots, chopped 2 cloves garlic, chopped 1/2 teaspoon allspice 5g thyme 1 teaspoon freshly ground pepper 150ml brandy, sherry or port 400g chicken (or duck) livers, trimmed 3 eggs 180ml UHT whipping cream 150g butter, melted 2 bay leaves
Garnish 2-3 sprigs thyme 100g butter, melted
15.2 Method Preheat the oven to 150°C. Melt the butter in a frying pan over low heat. Sauté the shallots until translucent; add the garlic and fry until fragrant. Add allspice, thyme, pepper and brandy; bring to boil and simmer until liquid is reduced to about 1 tablespoon.
Combine the shallot mixture with the livers, eggs, cream and melted butter. Blend to a smooth paste. For a smooth texture, pass the pâté through a fine sieve – twice. Grease a terrine dish and tip in the liver mousse. Cover with foil and place on a baking pan. Fill the pan with water to come half way up the sides of the terrine. Cook in the oven for 40 minutes or until the pâté is just set. Remove and cool.
Arrange the thyme sprigs on the pâté and cover with the melted butter. Wrap with cling film and refrigerate for at least 3 hours. Serve from the terrine or turn out and slice with a hot, wet knife. Serve on toast or cracker
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
16 CHICKEN PATE 16.1 Ingredients 800g chicken leg meat with skin 200g duck fat trimmings or lard 2-3 cloves garlic, chopped 100g stuffed green olives 50g sundried tomatoes or 100g semi-dried tomatoes, roughly chopped 1 tablespoon chopped herbs such as sweet basil or rosemary 1 egg 15g - 18g salt 5g freshly ground pepper
16.2 Method Ground the meat and fat coarsely. Combine with the remaining ingredients in a mixing bowl, and mix well by hand. Wrap bowl with cling film. Chill overnight – or for at least 12 hours – in the refrigerator.
Preheat oven to 150°C. Fill the meat mixture into a silicon or non-stick loaf pan and bake for 45-60 minutes. The galantine is cooked if a thermometer stuck into the centre of the loaf registers 65°C. In the absence of a thermometer, stick a skewer in and if the juice oozing out is clear, it is cooked.
Allow to cool in the mould. When cooled, wrap in cling film with any remaining juice and keep in the refrigerator. It can be served immediately but is best if allowed to age for a couple of days. Slice and serve cold as a starter with salad, and bread.
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
17 BEEF PASTRAMI 17.1 Ingredients 2.5kg beef brisket or plate
Brine 4 litres water 400g salt 225g sugar 90g dark brown sugar 60g honey 20g chopped garlic 8g pickling spice
Pickling spice 20g black peppercorns 20g mustard seeds 20g coriander seeds 12g chilli flakes 14g juniper berries 8g nutmeg powder 8g cinnamon powder 24 bay leaves 6g cloves 8g ground ginger
17.2 Method To prepare pickling spice: Lightly toast peppercorns, mustard and coriander seeds then smash with the other ingredients with mortar and pestle or food processor. Store in airtight container.
To prepare brine: Combine all the brine ingredients in a pot and simmer until all the salt and sugar are dissolved. Cool to room temperature, then chill. Place beef in the brine; weigh down with a plate, etc. Refrigerate for 3 days, turning the beef every day.
Remove beef from brine, pat dry. Coat with 10g of crushed peppercorns and 8g of crushed coriander seeds. Smoke for 30 minutes (refer Duck Ham recipe).
To pot roast: Place the beef with 3cm of water in a stock pot or on a rack over the same amount of water in a roasting pan. Place in oven and slow-roast for 3 hours at 140°C, or until tender.
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
18 SALT BEEF 18.1 Ingredients 2.5kg beef brisket
Brine: 2 litres water 200g coarse salt 50g soft brown sugar 2 tbsp black peppercorns, coarsely crushed 1 tbsp coriander seeds, coarsely crushed 10 juniper berries, crushed 1 bay leaf, crushed 1/2 tbsp ground mace 1/2 tbsp ground ginger 1/2 tbsp cloves, crushed
18.2 Method Combine all the brine ingredients in a pot and simmer until all the salt and sugar are dissolved. Cool to room temperature, then chill. Place brisket in a plastic or ceramic container and cover with brine; weigh down with a plate, etc. Refrigerate for 5-6 days. Turn the beef every day.
Remove beef from the refrigerator, rinse well. Place into a saucepan containing simmering unsalted water. Simmer gently for 3-3½ hours or until tender.
To serve: Keep warm in the cooking liquid until ready to serve. If not serving immediately, refrigerate and warm before serving.
Serving suggestion: Serve with horseradish sauce or mustard, as sandwich filling or with potatoes.
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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THE ART OF CHARCUTERIE, CURING & SMOKING - by The French Culinary School In Asia
19 CHICKEN HAM 19.1 Ingredients 1kg chicken breast meat
Basic brine 2 litres water 115g salt 65g sugar
19.2 Method For the brine, combine all the ingredients in a large pot and bring to a simmer, stirring to dissolve the salt and sugar. Remove from heat and allow to cool to room temperature then refrigerate until chilled.
Method for cooking (i): Place the chicken breast in the brine and set aside for at least 4 hours in the fridge. Remove from brine, cling wrap, and cook in a combi oven with steam for 20-30 minutes.
Method for cooking (ii): Vacuum pack the chicken breast and cook at 75°C for 1 hour.
20 SMOKED SALMON 20.1 Ingredients 1filet salmon filet 800g rock salt 200g sugar 50g pink berries
20.2 Method Mix sugar, salt and pink berries, and cover the salmon fillet. Keep the salmon in the chiller for 12 hours. Remove the salt mix and rinse. Smoke the salmon for 1 hr and 3o mins.
HTC In Asia September 2012 – Conducted by Chef Jean Michel Fraisse
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