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Country pâté

with onion confit

Country pâté with onion confit Cook Expert

Preparation : 20 min Resting : -
Cooking : 2 hr Equipment :
Difficulty :
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Serves 4/6 :
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
1Preheat 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.
2Fit 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.
3Add the egg and Cognac and restart the FOOD PROCESSOR programme
15 seconds
, until evenly blended.
4Line 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.
5Fold 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
1Fit the midi bowl with the 4mm slicing disc. Slice the onions using the FOOD PROCESSOR programme.
2Replace 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
Chef’s tip

If you can’t find pork caul fat, you can replace it with thin slices of bacon.


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