#French #Meat dish #Mote cuisine #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

パテ（パテ・ド・カンパーニュ）｜George ジョージさんのレシピ書き起こし

お気に入りに追加

George George / Jojiro ch's person

Number of Subscribers: 116.0万人
Number of View: 3.3億回
Number of Videos: 600本

Ingredients

(A) Pork shoulder loin : 100g
(A) Pork Toro : 100g
豚ひき肉 : 200g
Chicken liver (heart) : 100g
(B) Onion : 1/4個
(B) Garlic : 1片
卵 : 1個
(C) Salt : 適量
(C)White pepper : 適量
(C)オールスパイス : 適量
(D) Fortified wine : 15ml
(D) Red wine : 10ml
ピスタチオ : 適量
ベーコン : 10枚
ローリエ : 1～2枚
(E)塩 : 1つまみ
(E)白胡椒 : 適量

Time required

70minutes

Procedure

1) make preparations 01:08
Cut (A) into 5mm cubes.
Cut chicken liver (heart) into small pieces.
Finely chop (B).
Add (A), minced pork, and (C) to a bowl and mix.
Add (D) and mix, then cover with plastic wrap and chill in the refrigerator.
Put the chicken liver (hearts) in a bowl, add (B) and (E), mix, then cover with plastic wrap and chill in the refrigerator.
2) make meat dumplings 05:10
Peel the pistachios and roughly chop them.
Combine the ingredients in the two bowls from step 1 and knead them thoroughly.
Add eggs and pistachios and mix.
3) 焼く 06:40
Spread the bacon so that it overhangs the inside of the mold.
Stuff the meat balls from Step 2, removing the air.
Wrap with bacon that overhangs.
Drop the mold several times to remove air.
Place the bay leaves on top and cover tightly with aluminum foil.
4) 湯煎焼きをする 08:21
Put the mold into the container.
Pour about 1/3 to 1/2 of the mold into the container with hot water (not listed).
Bake in an oven at 170 degrees for 40 to 50 minutes.
5) 仕上げる 08:46
Take it out of the hot water, put a weight on it, shape it, and put it in the refrigerator overnight.
Remove from the mold and wipe the surface of the patty with kitchen paper.
Cut the patties, place on a plate and sprinkle with black pepper (not listed).

Point

・A 17mc x 7cm pound cake mold is used.
- Line the mold with aluminum foil.
- Chicken liver has thick blood vessels, so remove them.
・You may use a food processor to cut the ingredients.
- If you don't have fortified wine, you can substitute sweet red wine.
- Let the dough rest for 2 hours to 1 night.
・Resting the dough thoroughly will deepen the flavor.
・You can use beef or pork fat instead of bacon.
・When removing from the mold, it is best to warm it up in a hot water bath.
・It's good to add pickles, grain mustard, and vegetables to finish.
・The time required to rest the meat and the time to cool it in the refrigerator is not included in the required time.