Charcuterie Selection

Charcuterie Selection

Charcuterie Selection

Wondering how to prepare a charcuterie board? Here are the recipes shared by chef Robin Gill and served at the international launch of Food on the Edge 2017.

May 18, 2017

serves for

4

total time

0 HR 0 MIN

ingredients

coppa
1 (neck, shoulder, loin cut)
Rock salt
0.25% of the weight of the coppa
black peppercorns
15 each, roasted and crushed
Smoked paprika
5 g
Fennel seeds
15 g, roasted and crushed
goose breasts
2 each
salt
2.25%
Caster sugar
1.5 %
nitrate
0.5%
black peppercorns
10 each, toasted and crushed
Garlic
2 cloves
Thyme
3 sprigs, picked
Chilli flakes
A pinch, dried
Star anise
2, toasted and crushed
pork shoulder
3 kg (trimmed and diced)
pink salt
15 g
salt
150 g
Fennel seeds
30 g + 30 g (toasted and ground)
Dextrose
30 g
White wine
300 ml, reduced to 150 ml
Bay leaves
2
Garlic
1/2 bulb, peeled
Olive oil
50 ml
Coriander seeds
15 g, toasted and crushed
Chilli flakes
7 g
Fennel seeds
15 g
Fennel
6 large heads, remove outer layer and tops and reserve for juicing
Fennel seeds
15 g
black peppercorns
20
Star anise
6
Cumin seeds
4 g
pink peppercorns
10
Garlic
1 clove, sliced
Apple juice
to fennel juice and a top up of a little water to cover
salt
2%

Preparation

For the Coppa

Salt the coppa evenly and place into a sous vide bag and seal tight. Place a heavy tray over the coppa and refrigerate for 1 day per kilo. Turn the coppa every day to help distribute the salt.

Remove the coppa and rinse off the salt in cold water, pat dry and dust evenly the spice mix all over the meat.

Tie the coppa and hang in suitable drying chamber at 15-18oC and between 60-70% humidity with a good airflow until the meat loses 30% of its weight, usually 3-4 weeks.

For the Goose Ham

Distribute the seasonings evenly over the breasts and place them into sous vide bags and refrigerate for 7 days flipping the bags every 2.

Remove from the bags, wash, pat dry and hang in a suitable drying chamber at 15-18°C and between 60-70% humidity with a good airflow until the meat loses 30% of its weight, usually 3 weeks.

For the Fennel Salami

Marinade the meat in cure one for 48hrs in a sous vide bag.

Stage two of the marinade take the garlic and cook until soft in the olive oil, then blend with the remaining ingredients into a paste.

Mince the marinaded meat through a mincer and mix stage 2 cure with the mince.

Pipe the meat into the hog casing into 300g pieces approximately.

Hang in a suitable drying chamber at 15-18°C and between 60-70% humidity with a good airflow until the meat loses 30% of its weight, usually 3 weeks.

For the Fennel Ferment

Dry toast the spices and grind in pestle and mortar.

Trim the fennel and Use outer pieces and trim the tops for juice, slice the fennel quite chunky about 1.5cm thick lengthways.

Juice the fennel measure the juice and add 50% of weight apple juice.

Place the fennel into a sterilised jar, add the apple juice and fennel juice and spice mix, top up with water or whey to cover.

Weigh the contents of the jar and add 2% salt close the jar and shake well distributing the salt and spices, store in a warm part of the kitchen and leave for about 2 weeks shaking the jar a couple of times within the first 5 days of fermenting.

Search Recipes

Mango and Beetroot Juice

Mango and Beetroot Juice

Next Recipe