Belgische kalfspaté (Belgian veal paté): Difference between revisions

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|title=--title--
|title=Belgische kalfspaté (Belgian veal paté) recipe
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|description=--description--
|keywords=#bacon #mould #foil #veal #refrigerate #bake #sourcream #belgium #nutmeg #egg #parsley
|hashtagrev=032020
|description=Whilst veal is popular in Belgium, it is not universally liked in the UK. When buying veal, make sure you buy British rose veal
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Whilst [[Veal|veal]] is popular in [[Belgium]], it is not universally liked in the UK.  When buying veal, make sure you buy British rose veal, rather than the pale imported stuff.
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{{recipesummary
|DatePublished=21st December 2016
|DatePublished=21st December 2016
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|PrepTime =  20 minutes plus overnight
|PrepTime =  20 minutes plus overnight
|CookTime = 1 hour
|CookTime = 1 hour
|TotalCalories = TBA
|TotalCalories = 4511
|PortionCalories = TBA
|PortionCalories = 375
|Image = [[Image:Belgische kalfspat Belgian veal pat recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Belgische kalfspat Belgian veal pat recipe.jpg|thumb|middle|none|alt=Electus]]
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<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Nice</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>


<span class="reviewDesc">Bit of a faff to make, but worth it in the end.</span>


Whilst [[Veal|veal]] is popular in [[Belgium]], it is not universally liked in the UK.  When buying veal, make sure you buy British rose veal, rather than the pale imported stuff.
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
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</table>
{{RecipeIngredients
{{RecipeIngredients
| 1kg [[Veal|veal]], [[Minced|minced]]
| 1kg [[Veal|veal]], [[Minced|minced]]
| 250g [[Calves liver|calves liver]], [[Minced|minced]]
| 250g [[Calves liver|calves liver]], [[Minced|minced]]
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| Tip the paté ingredients into the [[Mould|mould]] and compact them.
| Tip the paté ingredients into the [[Mould|mould]] and compact them.
| Cover with the remaining [[Bacon|bacon]].
| Cover with the remaining [[Bacon|bacon]].
| Cover the [[Mould|mould]] with [[Tinfoil|tinfoil]] and then the lid.
| Cover the [[Mould|mould]] with [[Aluminium foil|aluminium foil]] and then the lid.
| Place the [[Mould|mould]] into a [[Roasting tin|roasting tin]].
| Place the [[Mould|mould]] into a [[Roasting tin|roasting tin]].
| Add [[Boiling|boiling]] water to the tine, until it comes halfway up the side of the [[Mould|mould]].
| Add [[Boiling|boiling]] water to the tin, until it comes halfway up the side of the [[Mould|mould]].
| [[Bake]] for about 1 hour, or slightly less if using a fan [[Oven|oven]].
| [[Bake]] for about 1 hour, or slightly less if using a fan [[Oven|oven]].
| When the paté is cooked, remove the lid and place some weights on top of the [[Foil|foil]] - tinned food is ideal.
| When the paté is cooked, remove the lid and place some weights on top of the [[Foil|foil]] - tinned food is ideal.
| [[Refrigerate]] overnight.
| [[Refrigerate]] overnight.
| Remove the weight and [[Foil|foil]].
| Remove the weight and [[Foil|foil]].
| Unmould the paté and remove the [[Bacon|bacon]].
| Unmold the paté and remove the [[Bacon|bacon]].
| Serve in thin slices.
| Serve in thin slices.
}}
}}
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{{RecipeLine}}
{{RecipeLine}}
[[Category:Recipes|Veal paté]]
[[Category:Recipes|Veal paté]]
[[Category:Benelux recipes|Veal paté]]
[[Category:Belgian recipes|Veal paté]]
[[Category:Snacks and light bites|Veal paté]]
[[Category:Snacks and light bites|Veal paté]]
[[Category:Starters|Veal paté]]
[[Category:Starters|Veal paté]]
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[[Category:Cooking with wine|Veal paté]]
[[Category:Cooking with wine|Veal paté]]
[[Category:Baked or roasted|Veal paté]]
[[Category:Baked or roasted|Veal paté]]
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