MAGIMIX Cook Expert Recipe Manual page 47

COUNTRY PÂTÉ
with onion confit
: 20 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 4 / 6 P R O G R A M M E S
200g pork caul fat
500g pork shoulder
250g chicken livers
1 egg
2 tbsp Cognac
150g veal escalope
5 sage leaves
1 bay leaf
1 Preheat the oven to 180 °C (170 °C fan, gas mark 4). Soften the pork caul fat in
a bowl of warm water; squeeze to remove the excess moisture.
2 Fit the food processing bowl with the metal blade. Cut the pork into pieces. If
necessary, remove a little fat. Place the pork in the bowl with the chicken livers,
salt and pepper. Run the FOOD PROCESSOR programme for about 30 seconds.
Add the egg and Cognac and restart for 15 seconds until evenly blended.
3 Line a terrine with the caul fat, let the excess to hang over the sides. Place half the
pâté mixture in the terrine. If necessary, thinly slice the veal escalope and place
on the pâté mixture in the terrine. Cover with the remaining mixture; put the sage,
bay leaf and thyme on top.
4 Fold the excess caul fat over the pâté to close. Put the terrine in a bain-marie* and
cook in a preheated oven for 2 hours. Cool before serving with the onion confit.
onion confit
1 Fit the midi bowl with the 4mm slicing disc. Slice the onions using the FOOD
PROCESSOR programme.
2 Replace the midi bowl with the metal bowl, add the onions, maple syrup, brown
sugar, olive oil and thyme leaves, remove the cap and run the EXPERT programme
for 40 minutes/speed 3/90 °C.
T I P
If you can't find pork caul fat, you can replace it with thin slices of bacon.
92
: 2 h
: :
ATTACHMENTS
2 sprigs* thyme
½ tsp salt, 5 peppercorn blend
O N I O N C O N F I T:
3 yellow onions, peeled
100ml maple syrup
50g brown sugar
100ml olive oil
several sprigs* thyme