Ingredients
750 g lean pork
500 g belly pork, cubed
150 ml water
2 garlic cloves, crushed
1 sprig of thyme
1/2 tsp ground mace
1 pinch ground allspice
1 black pepper
1 bay leaf
Directions
1. Put the lean and belly pork in a heavy pan. 2. Add water, garlic
and all seasonings. 3. Bring to boil. Transfer to a casserole dish
and cook in oven at 150C for up to 5 hours. Stir occasionally, adding
water if it is sticking. 4. Drain meat with a colander and reserve
the liquid in a jug to cool. 5. Discard the herbs and shred the meat
with two forks. 6. Re-melt the fat from the cooled liquid and add
enough to the shredded meat to make a soft paste. 7. Pack into jars
or terrine dish and cover with a layer of fat. 8. Store in fridge for
up to two weeks.
Servings: 1 servings
Potted Meat (Tlc) Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
We are able to trace the history of `recipes` back into antiquity, certainly as far back as the Egyptians, and maybe even further. Interesting though that is, in the main part, these old cook books were just simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to food historians is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move on, there are a couple of interesting recipe books from the 1300s ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of meals on the menues of the rich people of the period. During the next few centuries, the wealthy families of the West competed with each other to lay on the best banquets, and as a result chefs and their recipe collections could command a high salary. However, it was during the 1800s that cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and recording the recipes of their peers. By the advent of the 1900s, cookbooks were starting to become popular mostly due to higher levels of literacy, more free time and a general increase in wealth. The revolution that is television gave us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Potted Meat (Tlc) recipe.
