Spam rillettes

Is processed meat ever a good thing? Probably not I guess. Too many issues – suspect quality, intensive farming, badly raised livestock, commercialism over sustainability, health scares…

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So I managed to can my corned beef cravings. I used to spoon that stuff straight out the tin, but I can’t remember the last time I wound that little metal key round one of those oblong containers.

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And I’ve even gone off the Fray Bentos. Many a time I used to take my tin opener on a long spin round that large face-sized tinned pie. And every time I’d be impressed how crispy and puffed up the pastry top would come out of the oven. Even those days are gone.

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But Spam! Can’t quite kick the habit. What is it about that salty, slightly gelatinous, mishmashed lump of no good pork? Maybe because it actually tastes, dare I say it, alright? Maybe I’ll grow out of it.

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In the meantime I had a go at treating it like a proper lovely ingredient. Setting little chunks in pork stock jelly to make a rillettes, before serving with apple sauce, dijon mustard, pea puree, cress, radish and crispy toast.

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Ingredients: spam, pork stock, gelatin, apple sauce, mustard, peas, cress, radish, bread

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