Every good birthday meal starts with a nice appetizer. For the occasion, we redid the carrot rillettes with gingerbread discovered at a friend’s during the summer.
The agreement may seem surprising. The result, however, is delicious. Of course, you have to like the sweet/salty side. We love it!
These rillettes are very simple to make and will undoubtedly seduce your guests.
They have to be redone very often.
1/2 tsp gingerbread spice
1 tbsp olive oil
1/2 glass of vegetable broth
1 tbsp of honey
Preheat the oven to 110°C.
Coarsely mix the gingerbread (At the Companion, 30 seconds at speed 12 with ultra blade).
Spread it out on a baking sheet and bake for about 40 minutes, stirring occasionally.
Peel and dice the carrots.
Put them in a pan with the oil, spices and a pinch of salt
Brown for a few minutes then add a little broth and simmer over medium heat until the carrots are cooked but still firm (At Companion P3-95°C, 20 minutes. Add the broth after 5 minutes )
Mix the carrots, gingerbread, honey and ricotta (At the Companion 50 seconds at speed 10, stirring in the middle)
Serve for example with toasted bread.
To finish: I used gingerbread Maya who was in the last Degustabox. I tend to make my own gingerbread (recipe here) and seeing the list of ingredients I understand better why… 2% honey!
With homemade gingerbread, you may need to adjust the amount of spices and honey in the recipe.