Servings: 4
Preparation : 15 minutes
Cooking : 45 minutes
INGREDIENTS
- 125 ml (1/2 cup) cooked rice
- 250 gr (9 oz) minced beef
- 250 gr (9 oz) minced Quebec pork
- 1 egg
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) horseradish
- 15 ml (1 tbsp) ground savory
- 15 ml (1 tbsp) ground sage
- 15 ml (1 tbsp) ground thyme
- 5 ml (1 tps) grated nutmeg
- 5 ml (1 tps) ground cinnamon
- 5 ml (1 tps) ground cloves
- 120 ml (8 tbsp) Jalapeños ketchup (see below)
- Salt and pepper at taste
PREPARATION
-
Preheat the oven, grill on the center at 190 °C (375 °F).
-
In a bowl, mix the rice, the beef, the pork, the egg, the honey, the horseradish, the savory, the sage, the thyme, the nutmeg, the cinnamon, the cloves, salt and pepper.
-
In a cake mold, put the prepared mixture, cover with ketchup and let cook in oven for 45 minutes.
JALAPENOS KETCHUP
Servings : 1,5 L (6 tasses)
Preparation : 10 minutes
Cooking : 2 à 3 hours
INGREDIENTS
- 2 kg tomatoes, cored and diced
- 4 medium onions, chopped
- 2 red peppers, diced
- 8 Jalapeños, seeded, cut into cubes
- 30 ml (2 tbsp.) Salt
- 1L (4 cups) brown sugar
- 750 ml (3 cups) white vinegar
- 80 ml (1/3 cup) ketchup spices in a cheesecloth
- Freshly ground pepper, to taste
PREPARATION
In a saucepan, boil all ingredients. Then reduce the heat and simmer 2 to 3 hours.
N.B. : If you want a smooth texture, use a hand blender.
