Belleau Kitchen this month. Well to be more precise it's last years recipe books that RR participants received and now have to pick from.
For me, I received two weighty tomes in the form of River Cottage Fish and River Cottage Meat. With a trusty flip of a coin River Cottage Meat won. So far so good. I had visions of lovely roasts, maybe a side of ribs when I flicked randomly through the book.
The recipe I landed on was Rice Pudding Pork....right.....
must not turn the page....will persist....it might be nice...swears violently in the direction of Belleau Cottage....sighs...accepts the inevitable...
Reading the recipe, it didn't seem too bad, no actual rice pudding involved and the recipe is based on a traditional Italian dish of braising pork in milk, fellow food blogger Clare at Feast and Glory made a version using Garlic and Rosemary which turned out very tasty by the sound of it. This version uses bay and thyme. It also uses brown sugar and nutmeg to give it hints of a rice pudding.
The recipe is fairly simple:
Rice Pudding Pork
2-2.5 Pork loin, rolled and boned.
gratings of fresh nutmeg
1-1.5 litres whole milk, hot
2 tsp brown sugar
3-4 bay leaves, fresh if possible
3 sprigs of thyme
zest of one lemon
salt and pepper
Season the pork with salt and pepper and grate over nutmeg.
Leave in the pan.
Melt the butter in a saucepan large enough for the pork, stir in a third of the hot milk and sugar.
Place the pork in the pan and pour over the remainder of the milk.
Very gently simmer for about 1 and a half to two hours.
Allow the pork to rest out of the pan and serve with the sauce and the curdles of milk from the pan.
Well that's not half bad actually, soft very slightly milky pork in a slightly too sweet sauce with hints of thyme and nutmeg. The curdles of milk are very very good, soft and creamy. If I were to do this again I would try it with garlic and rosemary as it sounds more up my street and hopefully not as sweet.