Calf liver pâté

4
> 60 minutes
calf liver
*
oven roasted

Preparation

Chop the bacon and veal liver finely or ask the butcher to put it through the mincer (a little more coarsely than mince). Add the veal mince and mix everything well. Peel the shallot and chop it finely. Chop the nuts roughly. Stir the shallot, nuts, thyme, oregano, nutmeg, salt, pepper, brandy, egg and cream into the meat mixture.

Pre-heat the oven to 180°C (356°F). Line the pâté mould with slices of smoked bacon. Fill the mould or dish with the veal mixture and cover with slices of bacon. Put on the lid or cover with aluminium foil and place the pâté mould in an oven dish filled with hot water so that the mould is a little less than half submerged. Let the pâté bake in the centre of the oven for about 1½ hours, until done. Check if the pâté is done by piercing it with a knitting needle or skewer. The juice that escapes must be white.

Remove the veal liver pâté from the oven and allow it to cool under pressure. (Place a dish or piece of wood on top of the pâté, with a heavy object on top of that). Allow the veal liver pâté to stand in the refrigerator for a day, so that the flavours are absorbed well. The pâté can be stored for up to one week in the refrigerator.

Tips:
* Serve a cranberry or Cumberland sauce with the pâté.
* Serve with 'Oignons Monegasque', by cooking silverskin onions in port and brown sugar, sultanas, cloves and tomato purée.

Ingredients

  • 300 gr. calf liver
  • 300 gr. veal mince
  • 100 gr. smoked bacon
  • 1 shallot
  • 50 gr. peeled, salted pistachios or cashews
  • 1 pinch thyme
  • 1 pinch oregano
  • 1 pinch nutmeg
  • salt, pepper
  • 1 measure brandy
  • 1 egg
  • ½ dl. whipping or pouring cream
  • 200 gr. thinly sliced smoked bacon
  • Pâté mould or ovenproof dish
  • (approx. 1 l.) with lid

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