Pork Rillettes

1 lb pork fillet
freshly ground black pepper
pinch cayenne pepper
1/4 tsp nutmeg
1/2 lb best lard
1/4 pint boiling water
2 bay leaves plus extra for garnish

6 ramekins or small dishes.

Cut pork into 1 inch pieces, place in a bowl and season generously with freshly ground black pepper. Add cayenne and nutmeg and mix well.

Place meat in a heavy based saucepan with the lard and bayleaves. Add water, bring back to the boil then simmer gently for about 45 mins or until the liquid has reduced by almost half.

Remove and toss away bay leaves. Lift out meat with a slotted spoon, strain liquid and keep to one side.

Pass the meat through the finest blade of your mincer or put through food processor.Place the minced meat into a bowl and beat in half of the reserved liquid with a wooden spoon. Correct the seasoning and spoon the mixture into ramekins, smoothing over the tops with back of a spoon. Leave to cool.

If serving the same day, leave in fridge to cool until ready to serve. If serving later pour over the remaining fat and allow to set over the top of the meat mix. They will keep in fridge this way for up to 2 weeks. To serve, remove the top coating of fat, garnish with bay leaf and serve with celery sticks as a scoop or roll a little in a lettuce leaf and eat with fingers.

This is a classic French provincial dish often served as hors d'oeuvres. (serves 6)

From couchman@bigfoot.com