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Step one: one diced shallot, two cloves garlic.
I cooked it in a little butter (though upon reflection I should have used duckfat), then finished with a splash of cherry brandy (flambe!).
Next: 2.5 lb of lamb liver and pork belly, finely ground, equal parts.
Add 1/4 tsp each allspice, nutmeg, white pepper, ginger, mustard (all ground). Roughly 1/2 oz dried leaf savory. 1 cup smashed toasted hazelnuts, 1 oz white truffle oil (I'd have used more, but that shit is expensive as hell).
Next I melted 1/2 lb duckfat, and added it to the mixture with the garlic and shallots, and two generous shots of cherry brandy. Also some cherry brandy for the inside of the cook. Very important.
Next, I fought off the ravening hordes that think lamb liver smells like the most delicious thing on the planet.
For the next fifteen minutes or so, I mixed the pate all together with one of those thick, heavy rice spoons until it was fully emulsified. My arm just about fell off. Once I thought it was done, I put about a teaspoon of the stuff into a piece of plastic wrap and poached it in some boiling water.
Once it was done, I ran it under some cold water to cool it (remember, pate is served cold) and tested for seasoning. It needed salt, so I added some.
I took my terrine mold and spritzed it with some water from the Bottle of Cat Disciplining. I lined it with plastic wrap, and spooned in the pate mixture (one spoonful at a time, spooning assertively and pushing all the air bubbles out) until the terrine was about 3/4 full. Once done I folded the plastic wrap over the top, so it was fully covered, and covered the tin. Then I placed the mold into a roasting pan, filled it with water as much as I could, and put the whole shebang into a 300 degrees F oven. I put the whole thing onto a heavy baking sheet, because otherwise the cheap aluminium roasting pan I was using would have collapsed under the weight.
I took the opportunity to clean and oil my knife and cutting board. Then I took the leftover pate mixture, formed it into a big ol' patty, dusted it with cornmeal and fried it up to make a really delicious breakfast sausage. In the grease leftover in the pan I cooked some sliced potatoes, because it's a mortal sin to waste duckfat. This, plus some yellow mustard and cornichons, was my breakfast.
It was delicious.
(continued in a future post)
I cooked it in a little butter (though upon reflection I should have used duckfat), then finished with a splash of cherry brandy (flambe!).
Next: 2.5 lb of lamb liver and pork belly, finely ground, equal parts.
Add 1/4 tsp each allspice, nutmeg, white pepper, ginger, mustard (all ground). Roughly 1/2 oz dried leaf savory. 1 cup smashed toasted hazelnuts, 1 oz white truffle oil (I'd have used more, but that shit is expensive as hell).
Next I melted 1/2 lb duckfat, and added it to the mixture with the garlic and shallots, and two generous shots of cherry brandy. Also some cherry brandy for the inside of the cook. Very important.
Next, I fought off the ravening hordes that think lamb liver smells like the most delicious thing on the planet.
For the next fifteen minutes or so, I mixed the pate all together with one of those thick, heavy rice spoons until it was fully emulsified. My arm just about fell off. Once I thought it was done, I put about a teaspoon of the stuff into a piece of plastic wrap and poached it in some boiling water.
Once it was done, I ran it under some cold water to cool it (remember, pate is served cold) and tested for seasoning. It needed salt, so I added some.
I took my terrine mold and spritzed it with some water from the Bottle of Cat Disciplining. I lined it with plastic wrap, and spooned in the pate mixture (one spoonful at a time, spooning assertively and pushing all the air bubbles out) until the terrine was about 3/4 full. Once done I folded the plastic wrap over the top, so it was fully covered, and covered the tin. Then I placed the mold into a roasting pan, filled it with water as much as I could, and put the whole shebang into a 300 degrees F oven. I put the whole thing onto a heavy baking sheet, because otherwise the cheap aluminium roasting pan I was using would have collapsed under the weight.
I took the opportunity to clean and oil my knife and cutting board. Then I took the leftover pate mixture, formed it into a big ol' patty, dusted it with cornmeal and fried it up to make a really delicious breakfast sausage. In the grease leftover in the pan I cooked some sliced potatoes, because it's a mortal sin to waste duckfat. This, plus some yellow mustard and cornichons, was my breakfast.
It was delicious.
(continued in a future post)
