Secured some first class provender at the farmers markets today. Rilletes, fresh bread, merguez sausage and veggies. French dinner with a bottle of wine.
Mmmmm...Rilletes...
You may also like “Cretons”
Ingredients
1 1/4 pounds ground pork
3/4 cup finely chopped yellow onion
1 teaspoon minced garlic
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground cloves(I use crushed coriander seed)
nd1/4 teaspoon ground cinnamon(I use cayenne)
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup whole milk(I use half and half)
1/4 cup fine bread crumbs
Directions
In a large saute pan, add the pork a cook until no longer pink, about 3 minutes. Add the onions and garlic, and cook for 1 minute. Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute. Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat. Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes. Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes. Remove from the heat and adjust the seasoning, to taste.
Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula. Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight. Serve with thinly sliced French bread or toasted French bread croutons.
Personally I don’t like the Cinnamon and cloves, I prefer to add savory spices such as cayenne and Crushed coriander seed.
Enjoy