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Country pâté
with onion confit
| Preparation : 20 min | Resting : - |
| Cooking : 2 hr | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4/6
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| 200 | g pork caul fat |
| 500 | g pork shoulder |
| 250 | g chicken livers |
| 1 | egg |
| 2 | tbsp Cognac |
| 150 | veal escalope |
| 5 | sage leaves |
| 1 | bay leaf |
| 2 | sprigs* thyme |
| ½ | tsp salt, 5 peppercorn blend |
| ONION CONFIT: | |
| 3 | yellow onions |
| 100 | ml maple syrup |
| 50 | g brown sugar |
| 100 | ml olive oil |
| several sprigs* thyme | |
| 1 | Preheat the oven to 180 °C (170 °C fan, gas mark 4). Soften the pork caul fat in a bowl of warm water; squeeze to remove the excess moisture. |
| 2 | Fit the food processing bowl with the metal blade. Cut the pork into pieces. If necessary, remove a little fat. Place the pork in the bowl with the chicken livers, salt and pepper. Run the FOOD PROCESSOR programme 30 seconds. |
| 3 | Add the egg and Cognac and restart the FOOD PROCESSOR programme 15 seconds, until evenly blended. |
| 4 | Line a terrine with the caul fat, let the excess hang over the sides. Place half the pâté mixture in the terrine. If necessary, thinly slice the veal escalope and place on the pâté mixture in the terrine. Cover with the remaining mixture; put the sage, bay leaf and thyme on top. |
| 5 | Fold the excess caul fat over the pâté to close. Put the terrine into a bain-marie* and cook in the preheated oven for 2 hours. Cool before serving with the onion confit. |
| onion confit | |
| 1 | Fit the midi bowl with the 4mm slicing disc. Slice the onions using the FOOD PROCESSOR programme. |
| 2 | Replace the midi bowl with the metal bowl, add the onions, maple syrup, brown sugar, olive oil and thyme leaves, remove the cap and run the EXPERT programme, 40 minutes/speed 3/90°C. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
If you can’t find pork caul fat, you can replace it with thin slices of bacon.
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