Moroccan. We decided to do a decent nod to France and cook a Moroccan entree. We made our own brik pastry (it's time consuming but easy and the home made version is a on another level to it's bought in the shops cuz. But I like the bought version too. This is sort of a pastilla but with pork belly instead of the traditional pigeon. Full of those heady spices reminiscent of Marrakesh, served with a little shaved fennel for crunch and a roast onion consommé.
We had premade the pastry and had it in the freezer. I'd made the consommé the day before and the pork belly had been cooked so it was just a matter of roasting off the spices, grinding them and assembling. Absolutely gorgeous. Rich yet light. A Christmas day entree on steroids. Especially after being on the ski slopes that day!
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| Brown onion consommé being added as the final touch |
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