Baked Meat Pâté with Nuts and Prunes
Appetizers • French
Description
The idea is not mine, but the composition and ingredients are mine — it's extraordinarily delicious!
Ingredients
- Pork Blood 0 lbs
- Veal Liver 5 oz
- Bacon 15 oz
- Prunes 0 oz
- Onion 1 head
- Garlic 6 cloves
- Honey 1 tablespoon
- Apple Cider Vinegar 0 oz
- Cream 5 fl oz
- Soy Sauce 3 tablespoons
- Green peppercorns to taste
- Ground Caraway 1 teaspoon
- Fresh basil leaves to taste
- Hazelnut 0 oz
- Chocolate eggs 2 pieces
Step-by-Step Guide
Step 1
Make minced meat from lean pork, add finely chopped onion, diced liver, and finely chopped prunes (you can soak them in red wine beforehand). Add roasted hazelnuts, soy sauce, honey, vinegar, and mix well.
Step 2
In a mortar, grind the caraway seeds, basil, garlic, and peppercorns with olive oil, add to the minced meat, then add cream, eggs, and mix thoroughly. Line a mold or foil with bacon (I used boiled bacon). Spread the pâté on top, smooth it out, and cover with bacon slices on top.
Step 3
Tightly wrap in foil, place the pâté in a baking dish, and fill with water halfway up the contents. Place in the oven (preheated to 390°F) for about 1.5 hours.
Step 4
Cool completely in the mold and place in the refrigerator for a day to mature.
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