A pork confit bought in the Basque Country, a sweet potato and a green salad. Quick as a flash, half an hour later you’re sitting down to eat.
It also works with a duck confit, which is easier to find ^^.
If you’re passing through the Basque Country, stop off at the Agerria farm in Saint-Martin-d’Arberoue (France Passion is the network of free farm stays for motorhome travellers). You’ll get a warm welcome, good tips for outings (a very nice walk near the farm) and quality produce.
I recommend buying the chorizo, very, very good…
Peel and wash the sweet potato (500 g for 2). Cook it like a potato, that is in cold lightly salted water. It cooks faster, though — cut up, it’s ready to eat after a quarter of an hour.
Reheat the confit in a covered pan.
With a slotted spoon, lift out the pieces of sweet potato, mash them, and whisk in either a little of their cooking water, or a little milk, or some butter.
Serve it all on warm plates.
Recipe by
