Sunday, July 07, 2024
Pork Liver Pâté
Ingredients
- 1.5 lb pork liver (provided by a local farm), cubed, membrane and vascular tissue removed
- 1 lb store-bought ground pork
- 0.5 lb pork belly, rind removed, cut in matchsticks
- 2 x 12 oz packages of bacon
- Marsala:
- 1 medium onion, finely chopped
- 2 tbs shallots, finely chopped
- dried sage, pinch of thyme, pinch of fennel seed, pinch of ground clove
- salt and pepper
- shot glass of rye whisky
Technique
- Freeze grinder parts.
- Line a bread mould with bacon. Keep some slices for the top. Chill.
- Mix meats, and put on a tray to partially freeze (30 minutes and up).
- Caramelize onions, herbs. Season. Add whisky. Reduce. Chill.
- Grind meats with the marsala
- Cover with foil and tie down
- Cook in a bain marie
- When core temperature is 145F or so, remove and weight
Notes and Ideas
- Tester: wrap a tbs of the farce in clingfilm, suspend in boiling water until done
- Needs a lot more salt than I thought. The marsala can take a lot of flavourings
- Some recipes use a binder: panade, eggs, or a combination
- Some recipes use cream
- Smoother pate: panade, cream, less meat, grind twice
- Dried fruit: cranberries, cherries. Nuts: pistachios, peanuts, hazelnuts.
- Banh mi flavours. Umame
Labels: charcuterie, in progress, meat, recipe
# posted by anwaya : 2:15 PM
