While we didn’t aim to reinvent the wheel on this homemade classic, we had an idea: what if it was possible to create a creton recipe that was better than store- bought or even better than grandma used to make?
Breakfast and BrunchDips and Salty SpreadsHomemade RecipesMain DishesPorkTADA! Flyer recipesTo FreezeVealWine
Ингредиенты
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp (30 ml) duck fat
- 1/2 lb (225 g) medium-lean ground pork
- 1/2 lb (225 g) lean ground veal
- 1 cup (250 ml) milk
- 1/2 cup (125 ml) white wine
- 1/2 cup (125 ml) chicken broth
- 1 1/2 tsp salt
- 1/2 tsp ground allspice
- 1 cup (100 g) quick-cooking oats (see note)
Инструкция
- In a pot over medium heat, soften the onion and garlic in the duck fat. Add the remaining ingredients except for the oats, breaking the ground meats up with a wooden spoon. Mix well. Season with pepper.
- Cover and simmer over low heat for 45 minutes, stirring a few times. Add the oats. Continue cooking, uncovered, until the liquid has completely evaporated, about 15 minutes. Adjust the seasoning.
- Transfer the mixture to a loaf pan, ramekins or another type of container. Cover with plastic wrap directly on the surface of the creton. Let cool. Refrigerate for 4 hours or until completely chilled. The creton will keep for 1 week in airtight containers in the refrigerator or for 3 months in the freezer.
