Pate is a dish made from a mixture of minced meat baked in a special form with spices, strong aromatic alcohol and spicy herbs. It is served both cold and hot. Pork liver pate with juniper berries is a rich dish that belongs to the hearty and hearty French country cuisine.
It is necessary
-
- 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 black peppercorns
- 6 juniper berries
- 2 teaspoons of salt
- 1/4 teaspoon ground nutmeg
- 4 tablespoons dry white wine
- 2 tablespoons of cognac
- 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 fresh sage, chopped (leaves)
- 1 tablespoon chopped fresh thyme
- 1 tablespoon black peppercorns
- 1 tablespoon juniper berries
- 400 g bacon strips
- 200 g gherkins
- sea salt and freshly ground black pepper
Instructions
Step 1
Pork liver pate with veal and juniper
Make minced pork and veal by mincing the meat, chopping it in a food processor, or (best of all) chopping it into tiny pieces using two sharpened knives. Do the same with pork liver. Place in a deep bowl. Chop the garlic. Crush the peppercorns and juniper berries in a mortar. If you don't have a mortar, wrap the juniper and peppercorns with a tea towel and break them up with a rolling pin. Put all the spices to the minced meat, add the garlic, pour in the alcohol and mix well. Leave for 2-3 hours for the flavor and aroma of the additives to penetrate the meat.
Step 2
Divide the minced meat into a terrine pan (they are similar to rectangular muffin pans, but are made of doused pottery) and top with strips of bacon. Place the dish in a water bath and, without covering it with a lid or foil, then put it in an oven preheated to 220 ° C. Bake for 1 hour 15 minutes to 1 hour 30 minutes. Add warm boiled water to the bath as needed. Remove the pate from the oven, refrigerate. Serve with grain mustard and white wine.
Step 3
Pork liver pate with juniper and gherkins
Place half of the pork shoulder, flank, half of the bacon, and all of the pork liver in a food processor, add the peeled garlic, and blend until smooth. Cut the remaining meat into small cubes and add to the minced meat.
Step 4
Remove the zest from the orange and squeeze the juice. Put minced meat, zest, herbs in a bowl, pour in juice and brandy. Grind the peppercorns and juniper berries in a mortar and add to the meat. Stir. Cover the bowl with plastic wrap and refrigerate for 2-3 hours.
Step 5
Take the terrine mold. Place the first thin slice of bacon diagonally across the mold, leaving a little hanging around the edges. Place the second slice also diagonally, but from the opposite corner. Repeat with the remaining strips, changing the angle slightly each time so that the entire mold is covered in bacon. Place 1/3 of the minced meat in the terrine pan and smooth it gently, place half of the gherkins on top. Add another third of the minced meat and cover again with a layer of gherkins. Add the remaining meat mass. Cover the top of the pâté with the dangling pieces of bacon.
Step 6
Preheat oven to 150C. Cover the dish with a lid or aluminum foil and place in a frypot pre-filled 1/3 full of warm boiled water. Place the pate in a bain-marie in the oven and bake for 1 hour 30 minutes. Remove the finished pate from the oven, remove the lid and wrap with foil, place the weight on top. Store under load in refrigerator for at least 12 hours. Remove from the mold and cut into thick slices. Serve with a hot crispy baguette and white wine.
