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Belgische kalfspaté (Belgian veal paté): Difference between revisions
Belgische kalfspaté (Belgian veal paté) (view source)
Revision as of 15:17, 21 September 2019
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|title=Belgische kalfspaté (Belgian veal paté) recipe | |title=Belgische kalfspaté (Belgian veal paté) recipe | ||
|titlemode=replace | |titlemode=replace | ||
|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 | |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 | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
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|TotalCalories = 4511 | |TotalCalories = 4511 | ||
|PortionCalories = 375 | |PortionCalories = 375 | ||
|Image = [[Image:Belgische kalfspat Belgian veal pat recipe.jpg | |Image = [[Image:Belgische kalfspat Belgian veal pat recipe.jpg|alt=Electus]] | ||
}} | }} | ||
</div>{{Template:AdvancePreparationIcon}} | </div>{{Template:AdvancePreparationIcon}} | ||
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| Cover the [[Mould|mould]] with [[Aluminium foil|aluminium foil]] 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 | | 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. | ||
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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]] | ||
<!-- footer hashtags --><code 'hashtagrev:032020'>#bacon #mould #foil #veal #refrigerate #bake #sourcream #belgium #nutmeg #egg #parsley </code><!-- /footer_hashtags --> | |||