Growing Chefs! Ontario Cretons


This French Canadian pate is rich and delicious. Serve it with toasted baguettes, on a charcuterie board, or with ployes
Makes two 500ml jars
4 shallots, finely minced2 cloves garlic, finely chopped1 pound ground pork2 cups panko breadcrumbs2 cups homogenized milk1/2 cup chicken broth1 cup water1/4 cup butter1/2 teaspoon allspice1/4 teaspoon cloves1/4 teaspoon ground dried sage1/2 teaspoon ground dried savoury Black pepper to taste Salt to taste
Cutting boardChef kinfeMeasuring cupsMeasuring spoonsLarge frying pan with tight fitting lidTasting spoonsBowls of various sizesWooden spoonClean dish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Peel the shallot and garlic. Finely dice the shallot and mince the garlic.

Measure out the breadcrumbs, milk, chicken broth, water, butter and spices.

Get Cooking!

In a large frying pan, sweat the shallots and garlic in butter. Add the pork, breadcrumbs, milk, chicken broth, water and spices, making sure to blend well. Season with salt and pepper.

Cover and simmer over very low heat for one hour, stirring occasionally. Cook, uncovered, for 30 minutes or until the liquid has evaporated.