Chief Longwind Of The North
Certified/Certifiable
Has anyone here, besides me, tried to make their own pate's from combinations of meat, layered in a loaf pan or terrine? If so, please share your favorite recipes. Here's one of mine.
Ingredients:
1 large chicken breast
1 deboned pork roast (about 1.5 lbs.)
1 boneless chuck roast
1 onion
1 clove garlic
salt
1 tsp. black pepper, course grind
1 tsp. sage
Cut all meat into 1/2 inch wide thin strips. Finely dice onion and garlic. Lightrly grease the sides of a terrine or loaf pan. Press chicken strips along the sides and bottom to create solid layer. Lightly season. Layer onion/garlic, followed by the different meats, seasoning between each layer, until the pan is completely filled to the top. Cover with aluminum foil and place on a cookie sheet.
Bake in a 350 degree oven for about 45 minutes. Insert a meat thermometer to the pate' center. When the internal temp. reaches 165 degrees F., remove from the oven and place immediately into the fridge. Chill for at least three hours.
When the loaf is cold, place the pan in warm water to loosed the sides and invert onto a suitable plate. The natural collagens and juices will have gelled and will hold the loaf together. Slice thin and serve with crackers, or on sandwhiches., or on canapes with cheese.
Seeeeeya; Goodweed of the North
Ingredients:
1 large chicken breast
1 deboned pork roast (about 1.5 lbs.)
1 boneless chuck roast
1 onion
1 clove garlic
salt
1 tsp. black pepper, course grind
1 tsp. sage
Cut all meat into 1/2 inch wide thin strips. Finely dice onion and garlic. Lightrly grease the sides of a terrine or loaf pan. Press chicken strips along the sides and bottom to create solid layer. Lightly season. Layer onion/garlic, followed by the different meats, seasoning between each layer, until the pan is completely filled to the top. Cover with aluminum foil and place on a cookie sheet.
Bake in a 350 degree oven for about 45 minutes. Insert a meat thermometer to the pate' center. When the internal temp. reaches 165 degrees F., remove from the oven and place immediately into the fridge. Chill for at least three hours.
When the loaf is cold, place the pan in warm water to loosed the sides and invert onto a suitable plate. The natural collagens and juices will have gelled and will hold the loaf together. Slice thin and serve with crackers, or on sandwhiches., or on canapes with cheese.
Seeeeeya; Goodweed of the North