This week we are revisiting an old French classic which is pork braised in a mix of cream , milk garlic thym and nutmeg. Once cook we will learn how to create a bread sauce to go with the meat.One of a kind recipe SUBSCRIBE: NEWSLETTER►
INGREDIENTS:
1 pork shoulder (scotch)
300 ml cream (heavy whipping cream)
500 ml whole milk ( full cream milk)
pinch of salt and pepper
8 cloves of garlic
2 small bay leaves
4 twigs of fresh thyme
3 pinch of freshly grated nutmeg
2 tablespoon of oil (I used grapeseed oil)
1 teaspoon of french style butter ( unsalted)
50 grams / 1.7 oz of bread crum (the white part of the bread)
Serve with a side of roasted potatoes
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
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KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: