Country pâté with onion chutney

Recipe by: Magimix

★ ★ ★ ★ ★ ☆ 45 ratings

Preparation : 20 min

Cooking : 2 h

Total time : 2 h 20

Rest : 0 min

Accessories :

4 people

2 tbsp of french brandy, Cognac

150 g veal escalope

1 leaf bay leaf

4 sprigs thyme

1 pinch salt

1 pinch pepper

1 egg

200 g pork caul fat

500 g pork shoulder

250 g chicken livers

5 leaves sage leaves

Associated products

COOK EXPERT

Chef's tip

If you cannot find pork caul fat, replace it with thin slices of bacon.

RECIPE STEPS

1Heat the oven to 180°C.

2Soften the pork caul fat in a bowl of warm water; squeeze to remove the excess moisture.

200 g pork caul fat

3Fit the food processing bowl with the metal blade. Cut the pork loin into pieces. If necessary, remove a little fat. Place the pork pieces into the bowl with the chicken livers, salt and pepper. Run the program for 30 seconds.

1 pinch salt
1 pinch pepper
500 g pork shoulder
250 g chicken livers

Robot

4Add the egg and Cognac and rerun the program for 15 seconds.

2 tbsp of french brandy, Cognac
1 egg

Robot

5Line a terrine with the pork caul fat, let the excess hang over the sides. Place half the pâté mixture in the terrine.

200 g pork caul fat

6If necessary, thinly slice the veal escalope. Place on the pâté mixture in the terrine. Cover with the remaining mixture and put the sage, bay and thyme leaves on top.