The cooler weather really inspires me to try new recipes.
I decided to try pork rilettes. A very french peasant dish I imagine was devised to use up the fat belly pork. It is cut into small pieces and popped in the oven for 3 hours with garlic, bay leaf and a big sprig of thyme, plus half a cup of water.
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| All cut up |
Then blended together and then traditionally put in bottles and bought out to be served with hot toast and cornichons.
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| Served like this |
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| A good pot full |
My sons call this the 'pate pot'. We always used this for chicken liver pate their favourite snack. The recipe was a perfect fit for the 'pot'.
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| Bendigo Pottery |
This was purchased from the pottery direct in the early 1980's.
We had the rilettes for lunch when son M and daughter in law C visited. I also made a 'salt cake'.
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| This has feta and yoghurt in it |
A savoury cake that I have wanted to make for a couple of years.
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| Served with tomatoes |
This was very popular.
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| We also had salad |
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| Neighbour's flowers cheered up the kitchen |
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