Belgische kalfspaté (Belgian veal paté): Difference between revisions
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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 [[ | | 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 tine, until it comes halfway up the side of the [[Mould|mould]]. | ||
Revision as of 15:16, 21 September 2019
| Belgische kalfspaté (Belgian veal paté) | |
|---|---|
 |
| 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: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st December 2016 |
This recipe needs advance preparation!
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1kg veal, minced
- 250g calves liver, minced
- 1 small onion, finely chopped
- 1 egg, lightly beaten
- 125ml sour cream
- 2 tablespoons parsley, finely chopped
- 1½ teaspoons salt
- Freshly ground black pepper
- Small pinch nutmeg
- 1 tablespoon dry sherry
- 250g thinly sliced streaky bacon
Mise en place
- Pre-heat the oven to 180° C (350° F - gas 4), [fan oven 160° C]
Method
- Mix all of the ingredients together, except for the bacon, until well combined
- Line a terrine mould (use one with a lid) with the streaky bacon.
- Tip the paté ingredients into the mould and compact them.
- Cover with the remaining bacon.
- Cover the mould with aluminium foil and then the lid.
- Place the mould into a roasting tin.
- Add boiling water to the tine, until it comes halfway up the side of the mould.
- Bake for about 1 hour, or slightly less if using a fan oven.
- When the paté is cooked, remove the lid and place some weights on top of the foil - tinned food is ideal.
- Refrigerate overnight.
- Remove the weight and foil.
- Unmold the paté and remove the bacon.
- Serve in thin slices.
Serving suggestions
Serve with salad
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