Ingredients
1 lb leftover chopped roast pork
1 tsp chopped parsley
1/4 tsp grated nutmeg
1/4 cup chicken stock
1/3 cup mined onion
1/4 tsp powdered mace
1 salt and pepper
1/8 lb butter softened optional
3 tbsp melted butter
Directions
Put roast pork, parsley, nutmeg, stock, onion, mace, salt and pepper
in a heavy pot, cover and simmer for 10-15 minutes to heat through
and blend flavors. Pour contents of the pot into the bowl of your
food processor and process - using a pulsing action. Do not puree. If
the pork roast had a fair amount of fat, the butter may not be
necessary - use your own judgment. If butter seems needed because the
pork is very lean, stir in the softened butter at this point. Pour
into 3-4 small crocks. Refrigerate to cool. Melt butter and pour a
thin layer over the top of rillette in each crock. Refrigerate until
butter sets.
Servings: 1 servings
Pork Rillette Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Written recipes as an idea can be found way back into history, in truth as far as the Egypt of the Pharoahs, and maybe even further. In practice though, mostly, these early recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. During the time of the Romans a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef recounts how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including a few you will know such as basil, mint and parsley. Over the next few hundred years, the rich and powerful families of Europe tried to lay on the most extravagent banquests, and because of this chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 19th century that formal cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing recipes of the day. By the time we get to the 1900s, cookbooks were in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend. The arrival of television gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Pork Rillette recipe.
