Pork liver pâté Ingredients: 1 glass of - Cognac liqueur - 1 pinch of - thyme powder, freshly ground pepper, salt, flour and water to lite the terrine - 600 g of - pork liver - 350 g of - bacon - 1 - strainer - 2 - shallots - 2 - eggs - 1 teaspoon of - five-spice.
Utensils： 1 Knife kitchen knives- 1 Lid 1 Mixer 1 Kitchen whisk whisks- Buy 1 Wooden spoon 1 Oven ovens- 1 cutting board cutting boards- 1 kitchen scales scales- 1 Fridge refrigerators-
Total time:
2 h
Preparation:
1 h -
Cooking:
1 h
Phase 1
Carefully trim the liver, peel off the thin skin that covers it and denerve. Cut a few nice strips and cut the rest into cubes as well as the bacon. Peel and slice the shallots.
Phase 2
Blend the liver, bacon and shallots until you obtain a very fine puree. cover and refrigerate.
Phase 3
In a bowl, beat the eggs with a whisk, add the cognac, five-spice and a pinch of powdered thyme.
Phase 4
Add salt and pepper. Incorporate the liver-bacon-shallot mince and mix carefully. Correct the seasoning.
Phase 5
In a terrine, put a strainer and pour half of the mince, place the slices of liver on top and finish filling with the rest of the mince. Cover with strainer.
Phase 6
Close the terrine tightly by rubbing the lid with a ball of dough made with 1 tablespoon of flour and 1 tablespoon of water.
Phase 7
FCook in a bain-marie in a preheated medium oven for 1 hour 30 minutes.
Phase 8
Optionally add hot water to the bain-marie. Check the cooking by inserting the blade of a knife into the pâté; it should come out dry.
Phase 9
Remove the mold from the oven, remove the lid and leave to cool for 30 minutes then place in the refrigerator for 6 hours before unmolding.
Utensils： 1 Knife kitchen knives- 1 Lid 1 Mixer 1 Kitchen whisk whisks- Buy 1 Wooden spoon 1 Oven ovens- 1 cutting board cutting boards- 1 kitchen scales scales- 1 Fridge refrigerators-
Total time:
2 h
Preparation:
1 h -
Cooking:
1 h
Phase 1
Carefully trim the liver, peel off the thin skin that covers it and denerve. Cut a few nice strips and cut the rest into cubes as well as the bacon. Peel and slice the shallots.
Phase 2
Blend the liver, bacon and shallots until you obtain a very fine puree. cover and refrigerate.
Phase 3
In a bowl, beat the eggs with a whisk, add the cognac, five-spice and a pinch of powdered thyme.
Phase 4
Add salt and pepper. Incorporate the liver-bacon-shallot mince and mix carefully. Correct the seasoning.
Phase 5
In a terrine, put a strainer and pour half of the mince, place the slices of liver on top and finish filling with the rest of the mince. Cover with strainer.
Phase 6
Close the terrine tightly by rubbing the lid with a ball of dough made with 1 tablespoon of flour and 1 tablespoon of water.
Phase 7
FCook in a bain-marie in a preheated medium oven for 1 hour 30 minutes.
Phase 8
Optionally add hot water to the bain-marie. Check the cooking by inserting the blade of a knife into the pâté; it should come out dry.
Phase 9
Remove the mold from the oven, remove the lid and leave to cool for 30 minutes then place in the refrigerator for 6 hours before unmolding.