Pâté Maison | Creative Cooking for Healthy Living | Samira Hradsky скачать в хорошем качестве

Pâté Maison | Creative Cooking for Healthy Living | Samira Hradsky

2 tablespoons unsalted butter or one butter and one olive oil 1 large onions, finely chopped 1 cup brandy 2 large garlic cloves, minced 2 teaspoons salt 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 1/2 teaspoon ground pepper 1/2 teaspoon allspice 1 pound ground pork 1 pound ground veal 2 eggs, beaten to blend 1/2 cup coarsely chopped pistachios 2 bay leaves 6-12 thin bacon slices 1. Preheat oven to 350 F. Melt butter or butter and oil in a large skillet over medium heat. Add chopped onions and sauté until golden. Remove onions from skillet into a large bowl. Add brandy to skillet and simmer until liquid is reduced to about 1/4 cup. Pour brandy over onions. Mix in remaining ingredients except for bay leaves and bacon slices. 2. Place bay leaves in bottom of loaf pan or Pâté pan, line pan with bacon slices in any way you like, crosswise to cover part of the pan or straight lines to cover the entire pan allowing ends to overhang sides of pan. Spoon mixture into pan and smooth top. Fold bacon ends over mixture. 3. Place pan in a baking pan and add water to baking pan to cover to half of the sides of loaf pan. Bake for one hour and thirty minutes. 4. Remove baking pan from oven, remove loaf pan for water. Pour off any liquid from pâté. top with foil, place a smaller loaf pan atop pâté, fill with heavy objects like cans or weights and chill overnight. Turn out onto platter and serve with baguette, cornichons and a glass of red wine. You can also serve a mixed greens salad on the side. (makes 8 servings)