728x90 AdSpace

  • Latest News

    Thursday, March 10, 2016

    Prawn & pork rillette desserts recipes

    Prawn & pork rillette desserts recipes

        1/2 teaspoon Chinese five-spice powder
        Salt & freshly ground black pepper
        2 (about 400g each) pork spareribs
        80g unsalted butter
        1 tablespoon olive oil
        2 sprigs fresh thyme
        2 dried bay leaves
        1/4 teaspoon ground nutmeg
        1kg small uncooked prawns, peeled, deveined, roughly chopped

     Prawn & pork rillette desserts recipes

        Step 1

        Preheat oven to 150°C. Place the Chinese five spice in a small bowl and season with salt and pepper. Sprinkle over both sides of the pork.
        Step 2

        Place pork in a large roasting pan and cook in preheated oven for 1 1/2 hours or until tender. Remove from oven and set aside for 10 minutes to cool. Shred meat.
        Step 3

        Melt butter and oil in a large, heavy-based frying pan over medium heat until foaming. Add thyme, bay leaves and nutmeg and cook, uncovered, stirring, for 2 minutes or until aromatic. Add prawns and cook, stirring, for 6 minutes or until prawns change colour and are just cooked through. Remove from heat and stir in shredded pork. Spoon mixture into a 750ml (3-cup) capacity ceramic dish and smooth the top with the back of a spoon. Cover with plastic wrap and place in the fridge for 40 minutes or until set.

    Prawn & pork rillette desserts recipesAs we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior designs, furniture decoration ideas, best food recipes, and effective beauty care recipes. Please Check our Disclaimer and Privacy Page.

     This topic brought to you from taste.com
    • Blogger Comments
    • Facebook Comments


    Post a Comment

    Item Reviewed: Prawn & pork rillette desserts recipes Rating: 5 Reviewed By: Mrs. Chef
    Scroll to Top