Log in

Login as a Talerka club member

Login with a social account

Please choose social network for login



600 g pork (ham); 350 g pork liver; 13 slices bacon; 1 egg; 2 shallots; 3 tbsp brandy; ⅓ cup extra thick cream; 5-6 bay leaves; 10 pepper corns; 10 juniper berries; a pinch of nutmeg; a pinch of dry thyme; 1.5 tsp coarse salt

Home-made Pork Pate

Chop the meat, liver and fat into pieces and put them through a mincer. Grind the berries, pepper and salt with a pestle and mortar and add them to the mince. Add the finely chopped shallots, 5 slices of the bacon cut into strips, a pinch of thyme, the brandy, cream, beaten egg, and some salt and mix thoroughly. Line the base of a terrine dish with bay leaves and then place the bacon slices one on top of the other on top of the leaves and so that it covers the sides of the dish. Fill it with the meat mixture, smooth the top and cover it with baking paper. Place the dish in a basin of hot water so that the water comes halfway up the sides of the dish. Bake it in an oven for 1 hour and 20 minutes at 180°C (356 F). Remove the terrine from the oven and cover it with a board smaller than the size of the dish. Put a small weight on top and leave it to cool. Remove the weight and place the pate in the fridge for 3 days. Serve sliced into pieces 1cm thick. Cover the pate with melted pork fat and store in the fridge.

Home-made Pork Pate (Terrine de porc)

Чтобы добавить комментарий вам надо:
зарегистрироваться на сайте и войти под своим именем
– войти через ваш аккаунт одной из социальных сетей
Заранее приношу свои извинения за неудобства, но так мы пытаемся бороться со спамом.

Андрей (talerka).