Nous utilisons les cookies pour optimiser la fonctionnalité de notre site Web et recueillir des statistiques sur les visiteurs. Vous en acceptez l'utilisation en cliquant sur le cookie ou en continuant votre navigation sur ce site Web. En savoir plus...
Chicken liver Pâté with hazelnuts - Benkku81
Cuisine et Traditions

Chicken liver Pâté with hazelnuts

Stuffing of chicken livers marinated in port wine, sausage with hazelnuts
Cette page a été écrite dans une langue étrangère. Nous espérons que la traduction sera correct et que votre navigation ne s'en trouvera pas perturbée.
Chef :
Réalisé le :
Famille :
Chicken liver Pâté with hazelnuts
Temps de préparation : 35 min
Temps de cuisson : 180 min
Temps de repos : 13 h
Temps total : 17h35min
Nbre de couvert : 8


Chicken liver : 0,400 kG
Porto : 0,040 L

Sausage meat
Pork tenderloin : 0,650 kG
Pork belly : 0,100 kG
Salt : 0,018 kG
Pepper : 0,002 kG
Nutmeg : 0.001 kG

Garlic (clove) : 1 piece
Egg (whole) : 1 piece
Egg (white) : 1 piece
Salt : PM
Pepper : PM
Moix nutmeg (powder) : PM
Espelette pepper (powder) : PM

Hazel : 0,100 kG

Dough dead
Flour : 0,250 kG
Salt : 0.005 kG
Butter : 0,025 kG
Water : 0,100 kG

1) In a container-type bowl (with a lid), place the livers with Porto.
Close with the lid and leave to marinate overnight.
2) Info : dough dead is used to seal a container (pot in our case) with to get a cooking stew.
On the work surface, sift the flour, the salt and the butter previously softened.
Begin to mix together, then form a well. Pour in the water.
Stir gradually the water to the flour and knead the dough until obtaining a firm dough that does not stick neither to the finger nor to the work plan.
Film and refrigerate at least 1 hour.
3) Detail the pieces of meat into pieces. Go to the grinder with a grid of 4.5 mm.
Add the salt, pepper and nutmeg.
4) Pay, in the bowl of a mixer, livers, port, sausage meat and all the elements of seasoning.
Mix for thirty seconds until you obtain a fine stuffing, and regular.
Reserve expenses.
5) roll out the dough died in a flange of a length equivalent to the circumference of the bowl.
Place it on the rim of the terrine.
Pour the farce into the terrine and level the match.
Ask the cover.
Cover the edges of the cover to quench the terrine.
Bake the pâté of chicken livers in a bain-marie starting with hot water), in a preheated oven at 150°C for 3 hours.
At the end of cooking, remove the terrine from the bain-marie.
Break the dough dead and remove the cover.
Reserve expenses.

Notes du chef

Classic French charcuterie, this terrine will be served with slices of grilled bread and slices of pickles.
Not having, for the moment, the opportunity to provide me with in the throat of pork, the sausage meat is lacking. For those who have the opportunity, you can add more at the time of the hash of meat, at the step 3. We will add 100 gr for this recipe.

Si vous aimez cette recette, vous pourriez aimer...

Vous avez aimé cette page ? Alors partagez-la avec vos amis en cliquant sur les boutons ci-dessous.