|Preparation : 20 min||Resting : -|
|Cooking : 2 hr||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|200||g pork caul fat
|500||g pork shoulder
|250||g chicken livers
|½||tsp salt, 5 peppercorn blend
|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
|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.|