Some may say that I choose lots of recipes from my grandmother and my mother's kitchen, and it is true. And I do it because it is from them both that I learned the love for the kitchen. Both of them have plenty of delicious recipes (like this one from paté) that are part of my childhood flavors, that immediately take me to a certain remembering of my life
My grandmother made this pâté recipe for Christmas, so whenever I prepare this paté, the first thing out of my mouth is "it tastes like Christmas". But it was not only at that time of the year that she cooked it, but at any time. Still today we follow the tradition: who ever makes this recipe in the family, is to share it with the rest, so yes, when I make pate, I always share it with some of my cousins and uncles.
It is a simple and very rich pate, just as one of those served in many restaurants such as home-made pâté. This tastes delicious to truffle and jerez and we love it at home. It is much more natural and home-made than those sold in the supermarket, and it is perfect as a gift to bring for a lunch or dinner at friends or family. You will love it... or at least I hope!
- 1/2 kg of bacon salt
- 1/2 kg of pork liver (see note below)
- 1 jar of truffle with their liquid
- 1 cup of fine Sherry Wine of good quality (it is very important that it is a good quality wine)
- 10 g salt
- 2 g of freshly ground black pepper
- 3 g ground nutmeg
Note: you must ask the butcher to mince both liver and bacon twice with the meat grinder machine.
I always make this recipe twice to me above and puedor gift.
1 Preheat oven to 160º C hot air function (if your oven don't have this function, you can turn it to 180º C with heat up and down).
2. In a bowl, thoroughly mix the liver with Bacon (I used latex gloves to avoid touching it with my hands).
3 Grate the back truffle with a fine grater: you can chop it in pieces but I prefer to grate it so the flavor is spread all over the mixture.
4. Add salt, black pepper, grated truffle and Sherry to the minced liver and mix well.
5. Add nutmeg and mix again.
6. Fill a terrine of foie gras with this mixture. You can also use ramekins or small bowls that are suitable for the oven. Keep in the oven an hour and a half or until when pressed, the juice runs clear and no red color comes in the terrine. The time depends on the size of the mold where you are baking. If they are smaller they will need less time. They should not be toasted over. Allow to cool before serving.
- The original recipe has half of the truffle quantity, but I like it with a stronger flavor.
- You can use cognac instead of sherry if you like to.
- Add more or less pepper depending on your taste for the spicy
- Difficulty: easy
- Preparation time: 2 hours
- Servings: the recipe gets enough quantity to fill 6 ramekins
If you like the pates and foie gras, don't miss this MI-cuit port wine with medlar jam. You fall in love