INGREDIENTS
- Pate:
- – Purple onion 1 unit.
- – Garlic 2 cloves.
- – Portobello 100 g.
- – Manteca c/n.
- – Cognac 50 cc.
- – Oporto 100 cc.
- – Sal 15 g.
- – Floor white pepper 2 g.
- – Nutmeg 2 g.
- – Ginger powder 4 g.
- – Rooster livers ½ kg.
- – Pancetta 250 g.
- – Bondiola ½ kg.
- – Egg yolk 6 models.
- – Milk 350 cc.
- – Cornstarch 75 g.
- – Thyme c/n.
- – Aguaribay pepper (pink).
- Seafood cookies:
- – Flour 250 g.
- – Peanut flour 125 g.
- – Carob flour 125 g.
- – Water c/n.
- – Yeast 10 g.
- – Honey 15 g.
- – Beef fats 80 g.
- – Sal 10 g.
- – Corn flour to sprinkle c/n.
- To accompany:
- – Strawberry and chili chutney.
This Wednesday the genius of cooking-recipesnahuelpomponio visits us and teaches us how you can put together this spectacular dish! PATÉ with CAROB SAILORS .
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Process :
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1.For the pâté: Soak the livers in milk for 1 hour. Then drain half and reserve.
2.However, brown the chopped mushrooms in butter, add the bacon, julienne onion and chopped garlic. Prepare dinner for 10 minutes.
3.In one other pan, brown the hen livers and add to the remainder of the preparation.
4.In the identical pan, brown the bondiola in small cubes and likewise combine with the remainder of the components. Season with spices, salt and thyme.
5.Course of the remainder of the uncooked livers with the cooked meat combination to which we added the egg yolks. Add the milk and starch on the final minute.
6.Cowl 2 terrine molds with plastic wrap, pour the combination, add the peppers and canopy with the identical plastic wrap.
7.Bake within the oven at 200°cx 10 minutes after which at 100°cx 1 hour. Chill within the fridge for twenty-four hours.
8.For the cookies: Mix all of the components and kind a homogeneous dough. Let the bun relaxation till it doubles in quantity. Then degas by stretching a number of instances in order that the dough good points energy and lower with a spherical cutter. Prick the dough circles and sprinkle with corn flour. Bake at 200°c for roughly 8 minutes.
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