Baked Meat Pâté with Nuts and Prunes

Appetizers | French cuisine

⏳ Time

2 hours + 1 day

🥕 Ingredients

🍽️ Servings

Description

The idea is not mine, but the composition and ingredients are mine — it's extraordinarily delicious!

Ingredients

Pork Blood - 2 lbs
Veal Liver - 7.1 oz
Bacon - 14.1 oz
Prunes - 1.8 oz
Onion - 1 head
Garlic - 6 cloves
Honey - 1 tablespoon
Apple Cider Vinegar - 1.8 oz
Cream - 3 fl oz
Soy Sauce - 3 tablespoons
Green peppercorns - to taste
Ground Caraway - 1 teaspoon
Fresh basil leaves - to taste
Hazelnut - 1.8 oz
Chocolate eggs - 2 pieces

Step by Step guide

Step 1

Make minced meat from lean pork, add finely chopped onion, diced liver, and finely chopped prunes (you can soak them in red wine beforehand). Add roasted hazelnuts, soy sauce, honey, vinegar, and mix well.

Step 2

In a mortar, grind the caraway seeds, basil, garlic, and peppercorns with olive oil, add to the minced meat, then add cream, eggs, and mix thoroughly. Line a mold or foil with bacon (I used boiled bacon). Spread the pâté on top, smooth it out, and cover with bacon slices on top.

Step 3

Tightly wrap in foil, place the pâté in a baking dish, and fill with water halfway up the contents. Place in the oven (preheated to 392°F) for about 1.5 hours.