Creton
I LOVE LOVE LOVE creton! My father used to make it often and it just makes my mouth happy. Spread it on raisin toast with mustard and do you have a treat!! (for the more boring option, omit the raisin toast).
Traditional creton uses dairy milk. This one uses rice milk or unsweetened coconut milk (by SO Delicious).
1 lb ground pork
3/4 cup water
1 small onion
1/8 tsp all spice or cinnamon and cloves
salt and pepper to taste
3/4 cold unsweetened non-vanilla rice milk or coconut milk
Combine first 5 ingredients and simmer in frying pan or pot until there is no more juice. Stir often.
Take pot off burner and add 3/4 cup cold rice or coconut milk. Using a hand mixer, blend until meat is broken up like a thick gravy (rice milk does not get that thick). Put in container and let cool before sealing. Cooling will help with the thickening.
Eat with Free Of toast!
I just saw this recipe. I will have to make it dairy free and onion free.
ReplyDeleteTaking out the onion and you are losing a lot of flavor. It cooks long enough the spices don't give much onion flavor.
ReplyDeleteMaking this as I write.