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Traditional recipe for Cretons from Quebec
Recipe for cretons without offal
Ingredients :
- 1.5 kg of minced pork (breast or neck)
- Stale bread
- 4 to 5 tablespoons lard (or duck fat)
- 2 tablespoons of vegetable oil
- 2 onions
- 4 to 5 cloves of garlic
- 50 cl of water
- 25 cl of milk
- Salt and pepper seasoning
- Ground cinnamon
- Ground cloves
- Ground nutmeg
Preparation :
Allow approximately 1 hour of cooking time. Start by peeling the onions and cutting them into small cubes.
Next to it, crush the peeled garlic cloves. In a pan, brown the diced onion in half the vegetable oil. Then add the crushed garlic and sauté for a minute before removing from the heat. In a large pot, cook the ground pork with the rest of the vegetable oil, stirring regularly. Once the meat is no longer pink and the fat has started to render, add the cooked onions and garlic on top, along with the spices. Continue to cook everything and mix to prevent the bottom from sticking. Pour the water over and simmer, stirring regularly. Cook until the liquid evaporates. Next to it, pour the milk into a bowl and crumble the stale bread into it so that it soaks up the liquid. Pour over the meat off the heat. Use a potato masher to grind meat and bread. Add the lard and mix everything well with a spatula.
You can then distribute into jars or bowls and refrigerate for at least one night before serving.
Recipe for cretons with offal
If you like the taste of offal, you can add it to this recipe. Simply replace 500g of pork with the same amount of pork, chicken or beef liver. For this variation, however, we recommend a second cooking in the oven. Preheat your oven to 200°C. After adding and incorporating the mixture of white bread, milk and lard, pour this pâté into a rectangular baking dish. Prefer a dish with high sides like a cake mold, or better yet a terrine dish. So that a nice crust can form, you should not cover the Cretons. Bake for 30 minutes depending on the rotating heat. Then switch to grill mode from the top for the last 15 minutes to dry out the top. Then remove the dish from the oven to cool. You can then place your covered dish in the refrigerator for
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