Chris Chen
These party-ready rillettes are a great retro-chic starter. The best part? Once you make your pickled grapes, you can use them on cheese and charceuterie boards throughout the summer season.
“I do urge you to pickle grapes,” says Bec Vrana Dickinson. “They may seem plump already, but there’s still plenty of flavour-absorbing scope, I swear. Store leftovers (if any) in a jar to serve with cheese or more meats. I’m also wondering if you like tarragon? It’s quite like liquorice, which I don’t like, but I do like tarragon. Go figure. With notes of citrus and sweet spice, it’s different to the lolly you may be imagining. If you’re still not convinced, I refuse to force feed you. Try rosemary, thyme, oregano or even basil instead.”
Ingredients
Method
In a small saucepan, add the vinegar, 250 ml (1 cup) water, peppercorns and bay leaves, the sugar and 1 tbsp salt. Bring to the boil over a medium heat.
Add the grapes and tarragon (save a few leaves for garnish), then cover and remove from the heat. Set aside until cooled completely.
Crack open the rillettes with a utensil at its side. Munch rillettes atop crackers with pickled grapes and, as always, cornichons, faithfully.
Option substitutions:
- Apple cider vinegar: White wine vinegar, red wine vinegar
- Black seedless grapes: Any seedless grapes
- Tarragon: Rosemary, thyme, oregano, basil
- Duck rillettes: Pork rillettes, pâté of your choice
- Rye crackers: Cracker of your choice
This recipe is an extract from Happy Hour Snacks by Bec Vrana Dickinson.
