Baked meat pate with nuts and prunes
10 servings
120 minutes
Meat pâté baked with nuts and prunes is an exquisite dish of French cuisine that combines a wealth of flavors and textures. Its history begins in traditional recipes of French meat terrines, where meat and spices harmoniously blend into a single composition. The aromatic pâté features a delicate consistency and rich flavor thanks to the combination of pork, liver, and cream, while hazelnuts and prunes add a noble sweet-nutty note. Baking and aging in the refrigerator enhance the depth of flavor, making it an ideal complement to baguettes, toasts, or a glass of red wine. This dish will adorn the festive table and delight lovers of gastronomic delicacies.
1
Make minced meat from lean pork, add finely chopped onion, diced liver, and finely chopped prunes (can be soaked in red wine beforehand). Add roasted hazelnuts, soy sauce, honey, vinegar, and mix well.
- Pork: 1 kg
- Onion: 1 head
- Veal liver: 200 g
- Prunes: 50 g
- Hazelnut: 50 g
- Soy sauce: 3 tablespoons
- Honey: 1 tablespoon
- Apple cider vinegar: 50 g
2
In a mortar, grind cumin seeds, basil, garlic, and peppercorns with olive oil, add to the minced meat, add cream, eggs, and mix well. Line a mold or foil with bacon (I used boiled). Spread the pâté on it, smooth it out, and cover with bacon slices on top.
- Caraway seeds: 1 teaspoon
- Dried basil: to taste
- Garlic: 6 cloves
- Black peppercorns: to taste
- Cream: 100 ml
- Chicken egg: 2 pieces
- Bacon: 400 g
3
Wrap tightly in foil, place the pâté in a baking tray, and fill with water halfway. Put in the oven (preheated to 200 degrees) for about 1.5 hours.
4
Cool completely in the mold and refrigerate for a day to mature.