Belgische kalfspaté (Belgian veal paté): Difference between revisions

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|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
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|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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|DatePublished=21st December 2016
|DatePublished=21st December 2016
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|TotalCalories = 4511
|TotalCalories = 4511
|PortionCalories = 375
|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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<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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{{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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[[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]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/bacon|#bacon]] [[Special:Search/mould|#mould]] [[Special:Search/foil|#foil]] [[Special:Search/veal|#veal]] [[Special:Search/refrigerate|#refrigerate]] [[Special:Search/bake|#bake]] [[Special:Search/sourcream|#sourcream]] [[Special:Search/belgium|#belgium]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/egg|#egg]] [[Special:Search/parsley|#parsley]]
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Latest revision as of 14:59, 15 April 2024

This recipe requires preparation in advance!

Whilst 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.

Belgische kalfspaté (Belgian veal paté)
Electus
Servings:Serves 12
Calories per serving:375
Ready in:1 hour 20 minutes plus overnight
Prep. time:20 minutes plus overnight
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st December 2016

Best recipe review

Nice

4/5

Bit of a faff to make, but worth it in the end.

NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Pre-heat the oven to 180° C (350° F - gas 4), [fan oven 160° C]

Method

  1. Mix all of the ingredients together, except for the bacon, until well combined
  2. Line a terrine mould (use one with a lid) with the streaky bacon.
  3. Tip the paté ingredients into the mould and compact them.
  4. Cover with the remaining bacon.
  5. Cover the mould with aluminium foil and then the lid.
  6. Place the mould into a roasting tin.
  7. Add boiling water to the tin, until it comes halfway up the side of the mould.
  8. Bake for about 1 hour, or slightly less if using a fan oven.
  9. When the paté is cooked, remove the lid and place some weights on top of the foil - tinned food is ideal.
  10. Refrigerate overnight.
  11. Remove the weight and foil.
  12. Unmold the paté and remove the bacon.
  13. Serve in thin slices.

Serving suggestions

Serve with salad

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#bacon #mould #foil #veal #refrigerate #bake #sourcream #belgium #nutmeg #egg #parsley

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