Based on the recipe and preparation of my Philip
Ingredients for 8 jars of 180 ml:
500 g of pork throat (without bone)
500 g of pork liver
500 g of pork loin
3 shallots and 1 small onion (or 4 small onions)
20 g salt
Black pepper to taste
2 small bay leaves
10-20 ml of white port
5-10 ml of strong alcohol (cognac, whiskey, rum)
2 tablespoons flour
Chop all meats in the meat grinder. Mince the onions and parsley. Add all ingredients (without bay leaf) to minced meat and knead for 5-10 minutes until blended.
Pour the mixture into clean small jars (very wide neck, 180 ml), ours being those with a metal fastener and a rubber ring for sealing. Place a piece of bay leaf in each jar.
Arrange the jars in a large, deep saucepan on 1 or 2 levels and cover with water. Cook over low heat for 3 hours. Then, turn off the heat and let cool in the pan.
The country pâté is delicious chilled (6-10 degrees) on a slice of bread. Moreover, the more the pâtés rest in the cupboard, the better they are. Serve them anyway within a year.
The dish of the poor
4 medium potatoes
2 tomatoes (or 200 g canned tomatoes)
1 medium onion
2/3 cup round rice (160/180 ml cup)
Salt and pepper to taste
1 tea spoon savory
1 tea spoon sweet paprika
Mince the onions and cut the peeled carrots, tomatoes and potatoes into cubes (a little larger for potatoes). In a saucepan, pour 4-6 tablespoons of oil and cook the onions briefly. Then, sprinkle with paprika and, barely heated, add the tomatoes, carrots and potatoes as well as the other spices. Pour over 4 cups of boiling water and simmer over low heat.
Once the potatoes are well cooked through, which takes about half an hour, add the rinsed round rice. Stir. Continue cooking over low heat for about twenty more minutes. If necessary, add boiling water.
Serve warm, sprinkled with chopped parsley.
Lentil stew with coconut milk and oriental spices
1 cup (250 ml) green lentils
2-3 garlic cloves
Oil and salt to taste
1 tsp of sweet paprika (with 1 pinch of chilli pepper, optional)
1 tsp of curry
1 tsp ground cumin
½ tsp of cinnamon
1 tsp turmeric
½ tsp ground fenugreek
1 pinch of nutmeg
Black pepper to taste
1 dose of saffron
½ tsp ginger powder
200-300 ml of coconut milk
Boil about 1-1 ½ liter of water in the kettle. Place all dry ingredients in a saucepan, having minced the shallots, split the garlic cloves in two, and thoroughly rinsed the lentils in a colander.
Then pour the coconut milk and about 1 liter of boiling water. Simmer over low heat, stirring occasionally. Monitor the thickness of the dish and if necessary, add hot water. I usually do it 1-2 times.
Cook for about 30 minutes, adjusting the thickness of the dish according to taste. This coconut milk lentil stew is full of flavors and we love it either at room temperature or hot.