Thursday, 19 February 2009

Seasoning pork mince...

You could stuff beef tomatoes (tomate farci),large spanish onions (oignon farci)or bell peppers, make scotch eggs or stuff Squid tubes, mussel shells or large clam shells.... a speciality of Setes , a large fishing port in South West France.
1 kilo of Minced pork shoulder will go along way (3 kilos stuffed 10 large squid tubes and made 16 scotch quails eggs for me today!) 
 3 chopped shallots
 4 cloves chopped garlic
chopped sage, tarragon, parsley and thyme
1 egg
pinch of sea salt ground pepper ... also try fennel seeds if stuffing squid, mussels or fishy stuff ... coriander seeds for tomatoes ... celery salt for scotch eggs..
Above you can see me stuffing some rather large squid tubes ... we ordered small ones, however you can't guarantee what you get when you at the mercy of deliveries! Sanchia made a simple tomato sauce with plenty garlic , shallots etc in it  which got blizted by the hand blender then poured over the stuffed "encornet" covered the tray with foil and in the oven for about 45 mins at medium heat. 

 To serve we made some saffron pilaf rice and we scored the squid  pouring the tomato sauce at the side. 

 I think scotch eggs will have to be another post....

No comments: