Pate - a dish from a mixture of minced meat in a special form with spices, strong aromatic alcohol and spicy herbs. They serve it both cold and hot. Pork liver pate with juniper berries - a rich dish to taste, which refers to a hearty and solid rustic French cuisine.
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You will need
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- Pork liver pate with veal and juniper
- 400 g pork flank
- 400 g veal fillet
- 400 g pork liver
- 150 g bacon
- 1 clove of garlic
- 6 peas of black pepper
- 6 juniper berries
- 2 teaspoons of salt
- 1/4 teaspoon ground nutmeg
- 4 tablespoons of dry white wine
- 2 tablespoons of brandy
- Pork liver pate with juniper and gherkins
- 300 g pork
- shoulder
- 300 g pork
- flank
- 150 g bacon
- 225 g pork liver
- 2 cloves of garlic
- 1 orange
- 6 tbsp cognac
- 3 tablespoons chopped fresh sage (leaves)
- 1 tablespoon chopped fresh thyme
- 1 tablespoon peas of black pepper
- 1 tablespoon of juniper berries
- 400 g strips of bacon
- 200 g gherkins
- sea salt and freshly ground black pepper
Instruction manual
1
Pork liver pate with veal and juniper
Make pork and veal minced meat by passing the meat through a meat grinder, chopping it in a food processor, or (best of all) cutting it into tiny pieces with two sharpened knives. Also do with pork liver. Put in a deep bowl. Grind the garlic. In a mortar, crush peppercorns and juniper berries. If you don’t have a mortar, wrap the juniper and pepper with a tea towel and break them with a rolling pin. Put all the spices in the minced meat, add the garlic, pour in the alcohol and mix well. Leave on for 2-3 hours so that the taste and aroma of the additives penetrate the meat.
2
Spread the minced meat in a terrine mold (they look like rectangular cupcake molds, but are made of doused ceramics), and place strips of bacon on top. Put the mold in a water bath and, without covering it with a lid or foil, then put it in the oven preheated to 220 ° C. Bake from 1 hour 15 minutes to 1 hour 30 minutes. Add warm boiled water to the bath as needed. Remove the stew from the oven, cool. Serve with grain mustard and white wine.
3
Pork liver pate with juniper and gherkins
Put half the meat from the pork shoulder, the flank, half the bacon and the whole pork liver in a food processor, add the peeled garlic and mix until smooth. Cut the remaining meat into a small cube and add to the minced meat.
4
Remove the zest from the orange and squeeze the juice. Put minced meat, zest, herbs in a bowl, pour juice and cognac. Grind peppercorns and juniper berries in a mortar and add to the meat. Shuffle. Cover the bowl with plastic wrap and refrigerate for 2-3 hours.
5
Take the terrine mold. Place the first thin slice of bacon diagonally over the shape, leaving a little dangling around the edges. Place the second slice also diagonally, but from the opposite angle. Repeat with the remaining stripes, each time changing the angle a little, so that the whole form is covered with bacon. Put a third of the minced meat in the terrine dish and smooth it gently, place half the gherkins on top. Add another third of the minced meat and cover again with a layer of gherkins. Spread the remaining meat mass. Cover the top of the paste with hanging pieces of bacon.
6
Preheat the oven to 150 ° C. Cover the mold with a lid or aluminum foil and place in a roasting pan pre-filled 1/3 with warm boiled water. Put the paté in the water bath in the oven and bake for 1 hour 30 minutes. Remove the finished stew from the oven, remove the lid and wrap it with foil, place the load on top. Keep under load in the refrigerator for at least 12 hours. Remove from the mold and cut into thick slices. Serve with hot crispy baguette and white wine.