Pea and Ham Rillette Loaf Recipe
Pea and Ham Rillette Loaf
Total time: 30 to 60 minutes

Preparation: 15 minutes
Cooking time: 40 minutes

Difficulty: Easy
Chef's Note

This recipe was created using prepared ham rillettes, but you could also use shredded leftover ham or another variety of rillettes, depending on what's available.

For 6 servings

- 3 eggs
- 150 g (5 oz., about 1 1/2 cups) flour
- 2 tsp. baking powder
- 100 g (3 1/2 oz.) ham rillettes
- 100 ml (6 Tbsp.) milk
- 100 ml (6 Tbsp.) sunflower oil
- 100 g (3 1/2 oz.) grated Gruyere
- 100 g (3 1/2 oz.) fresh shelled peas
  1. Cook the peas for 10 minutes in a saucepan of boiling salted water. Drain.
  2. Preheat the oven to 180° C (350° F).
  3. Cut the rillettes into cubes.
  4. Beat the eggs in a bowl.
  5. Add the sifted flour and baking powder and stir.
  6. Add the oil and milk and mix well.
  7. Add the grated Gruyere, peas and rillettes cubes.
  8. Pour the batter into a buttered or parchment-lined loaf pan; bake for 30 minutes.
  9. Let the loaf cool before unmolding.
  10. Serve warm or hot, sliced or in cubes on a pick.
More recipe ideas

Photo: Gwénaël Quantin
For Bordeau Chesnel

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