Homemade pate

Homemade pate

Remember when we started our cooking course in the Kookstudio in Amsterdam, back in March? After waiting for what feels like forever, yesterday we finally started on the follow up course! Whoohoo!! It’s going to be 5 lessons of which the first one was making your own pate and sausages. Something I had never before done, but boy…. how good was that pate! I still have to taste the sausages so I will be able to tell you about those later, but the pate was seriously good.

kookstudio

As Rob always does he started with explaining all the different meats and seafood we had lying on the counter and the basic things we needed to know about making a pate and about making sausages. We started out making sausages first as the meat had to be chilled before creating the sausages and we figured we could make the pate in the time that the sausages where chilling. Making them was much more fun that I had ever thought it would be and actually really simple too. The only essential tool you would need is something to put the filling into the casings (is that the word for it? Not sure…)

20091013-0167Obviously there are a zillion variations to what you put in your sausages and I guess that is part of the fun. We choose pork for the filling so this is roughly what we put in. It makes sense to keep tasting the meat as you add spices since we basically got creative….

This is what you need:

750 gr porkshoulder

250 gr pork belly fat

salt (2 gr), freshly grounded pepper (2 gr)  and nutmeg (0,5 gr)

That’s your base. Then you start adding whatever you like; we picked the following herbs and spices and other ingredients. Qty’s all to taste:

flatleaf parsley, onion, garlic, five spices, chili, button mushrooms, porcini mushrooms (soaked in water first for about 10 minutes)

General preparations:

1. Cut the meat into small cubes. If using one of those machines to make meatloaf make sure you make the pork fat smaller then the lean meat. Remove bloodvessels or tendons from the meat. Cut the lean meat in cubes of about 1 cm.

2. Mix all the herbs and spices through the meat and put in the freezer so it can reach a temperature of 0°C.

3. In the meantime cut your bigger vegetables such as mushrooms and/or onions etc. and if necessary saute them quickly in a pan so they become softer and easier to distribute through the meat later.

4. Once the meat is cold enough put it in the magimix and start with turning the fat to a homogeneous mass. Add the lean meat and continue and put the vegetables in at the last minute. Depending on how long you keep the magimix turning your sausages will become smoother and less chunky.

The machine we used to make the sausage is shown in the photo above and in the photo below, where they are making the sausages and turning them. The only thing I don’t know is if it would still be possible to make sausages without owning one of those machines… Maybe with a piping bag… Yeah, I guess that would probably work too… 🙂 kookstudio2

For the pate we went with the recipe for Pate de Campagne. The photo on the right below is our filling and the filled form with the layer of fat…

Here’s what you need:

250 gr pork liver

400 gr porkmeat

300 gr pork fat

1 tsp chopped parsley

1 tsp thyme

1 tsp marjoran

1 bayleave, crumbled and 10 pieces of juniperberry.

1 tbsp of chopped sjalots

1 tsp of chopped garlic

1 tbsp of salt

black pepper

2 tbsp of jenever

2 eggs

Patedish or ovendish

magimix

pestle and mortar

PREPARATIONS:

Chop the herbs, grind the juniperberries in the pestle and mortar, chop the garlic and sjalot.

Preparing

Put the meat into the magimix and make it into puree. Put into a large dish. Add herbs, sjalots, garlic, salt, pepper and jenever or armagnac or any other drink you would like.

Mix the ingredients well and put the bowl in the fridge overnight. Mix the eggs and divide the mass equally in an ovendish. Smooth out the topsurface and cover with fat or membrane of pork stomach.

Bake in a 180 °C oven for 90 minute covered. Leave the pate to cool and then leave in the fridge for 24 hours before cutting.

20091014-0263Obviously we didn’t have time to leave the pate in the fridge overnight so we skipped that part and it still worked well.

We had the pate this afternoon for lunch with glace of onions. That is rather sweet but still has a strong onion taste. Lovely combination!!