pâtés and terrine
PÂTÉ AND ESPELETTE CHILLI PEPPER PGI CROQUETTES
INGREDIENTS : •350 g liver pâté •350 g country-style pâté •2 red onions, finely chopped •Olive oil •150 g (4 ½ cups) baby spinach •4 shallots, finely chopped •30 ml (2 tbsp.) cilantro, finely chopped •4 egg yolks •300 g (2 1/3 cups) Japanese-style breadcrumbs (or conventional breadcrumbs) •Celery salt •30 g (2 ½ tbsp.) Espelette chilli pepper cream (or tabasco) •Espelette chilli pepper mustard (or spicy mustard) •15 ml (1 tbsp.) Espelette chilli pepper jelly (or honey jelly) •Arugula, green onions and diced tomatoes, for topping INSTRUCTIONS : •Sweat the red onions in olive oil, then cook the baby spinach for 30 seconds in olive oil. Let cool. •Coarsely chop both pâtés. Place the chopped pâtés in a container and add the chopped red onions, chopped spinach, shallots and cilantro. Mix well and make meat balls of 30 g (2 ½ tbsp.) each. •For the breading: dip the meatballs into the beaten egg yolks, then roll them in Japanese-style breadcrumbs. Deep fry for 3 minutes at 350°F (180°C). Set aside. •For the sauce: mix the Espelette chilli pepper cream, the 2 kinds of mustard and the Espelette chilli pepper jelly. •Serve croquettes with the pepper sauce, a few arugula leaves, onions and diced tomatoes. •Serve with a salad.
BRIOCHE STUFFED WITH MEDJOOL
DATE PÂTÉ
makes 8 slices INGREDIENTS : •4 brioche rolls •250 g (½ lb) pork pâté •3 Medjool dates •30 g (2 ½ tbsp.) melted butter •20 corn kernels, fried, salted and crushed (+ a few whole grains, for topping) •Blend of lettuces (escarole, chicory, radicchio) Dressing •15 ml (1 tbsp.) olive oil •5 ml (1 tsp.) wine vinegar •5 ml (1 tsp.) old-fashioned mustard •Salt and pepper INSTRUCTIONS : •With a knife, halve the brioches vertically. With a 4 cm (1 ½ in) wide spoon or a cookie cutter of the same size, hollow out the base, taking care not to pierce the bottom. •The pâté should be at room temperature in order to delicately work at it with a fork until the texture becomes smooth. Then set aside the pâté to give yourself time to prepare the dates. •Slice into each date to remove the pit and peel away the skin. Incorporate them into the pâté by once again gently mixing the preparation. •Set the oven to 350°F (180°C). Fill in the brioche halves with 35 g of date pâté. Place them on a crumpled sheet of aluminum foil (to stabilize them). With a pastry brush, coat them with melted butter. Bake them for 5 minutes. Take them out of the oven and let them cool down. •During this time, make breadcrumbs using the fried and salted corn kernels, crushing them very coarsely using a pestle. Sprinkle these breadcrumbs atop the little pâté-stuffed brioches. Mix all the ingredients for the dressing. •Place the little pâtés in a serving dish garnished with a few whole corn kernels. •Serve with salad. credit: recipe from Frédérick e.Grasser Hermé
PÂTÉ EN CROÛTE WITH APPLE
AND FIG CHUTNEY
serves 4 INGREDIENTS : •1 meat-based pâté en croûte (or pâté in a pie crust) •250 g (1 2/3 cups) figs, fresh or frozen •1 apple (Granny Smith variety) •60 g (2/3 cup) icing sugar •70 ml (5 tbsp.) cider vinegar (or raspberry) •3 ml (1/2 tsp.) ground cinnamon •3 ml (1/2 tsp.) ground ginger •Freshly ground pepper and salt INSTRUCTIONS : •Clean the figs (if they are fresh) or thaw them, as appropriate. Cut them into pieces. •Wash, peel and dice the apple. •Place the fruits in a saucepan with the icing sugar, vinegar, spices and a pinch of salt. Bring to a boil. Reduce heat and cook for at least another 30 minutes, stirring frequently. Set aside. •Cut the pâté en croûte into thin slices and serve with the apple and fig chutney.
TERRINES,
PÂTÉS AND RILLETTES BOARD
serves 4 INGREDIENTS : Board •1 jar of rillettes (of your choice) •3 to 4 slices of various pâtés (of your choice) •200 g (1 1/3 cups) hard cheese •1 bunch of black grapes •250 ml (1 cup) raspberries •250 ml (1 cup) blackberries •8 to 12 fresh dates •1 baguette bread, sliced Green salad •750 ml (3 cups) leaf lettuce •8 cherry tomatoes, halved •6 radishes, thinly sliced •1 Lebanese cucumber, thinly sliced •Fresh herbs of your choice, chopped (parsley, chives, etc.) •Dressing to taste •Fleur de sel and freshly ground pepper INSTRUCTIONS : Board •Lay out all ingredients on a big serving platter and serve with a green salad. Green salad •In a bowl, combine all ingredients. Season with salt and pepper.
TERRINE FORESTIÈRE WITH CHERRIES,
RAISINS AND GINGER
INGREDIENTS : •300 g (10 oz) terrine forestière (with wild mushrooms) •Sourdough bread •50 g (1/3 cup) golden raisins •1 small piece of ginger •200 g (1 1/3 cup) Morello cherries, pitted •45 ml (3 tbsp.) balsamic vinegar •2 cinnamon sticks •Peppercorns INSTRUCTIONS : •Grill the bread slices. In a small saucepan, cover raisins with water. Boil for 10 minutes until they swell. Add water as needed. •Peel the ginger and cut it into thin slices. •In a nonstick skillet, heat the cherries in a frying pan, then remove them while leaving the juice that has formed. Add the balsamic vinegar, ginger, cinnamon sticks and raisins. Heat it all until the liquid has reduced by half. •Prepare the plates: in each, place 2 slices of grilled bread, then thin slices of terrine. Surround with cherries and their juice. Add pepper.