When it's time to eat outdoors and enjoy delicious appetizers, it's the perfect time to prepare homemade pâté de campagne , in this case made in a mini-cocotte.
Making it is not complicated, it is just a matter of mixing some basic ingredients and putting them in the oven in a bain-marie. What is important is to use quality ingredients, and season and flavour them thoroughly to ensure that it takes on flavour.
Below is the recipe, and below you will see the step-by-step video, which is very illustrative.
Set of 4 Le Creuset mini-cocottes
Ingredients (for 6-8 people)
- 180 g minced beef
- 180 g pork sausage meat
- 160 g of chicken livers
- 1 clove of garlic
- ½ onion
- 1 egg
- 50 g of raw shelled pistachios
- 1 tablespoon butter
- 50 ml of brandy
- Salt
- Pepper
- Seasonal fruit to accompany
Ingredients
- We put the different meats in a bowl, and season them with salt and pepper.
- Add the finely chopped garlic and brandy. Let it rest in a cool place for at least two hours.
- Peel the onion, chop it and fry it in a frying pan or saucepan ( Balti Dishi is ideal for this) with the butter for 3-4 minutes. Add the livers and cook for 2 more minutes. Blend everything together and add it to the previous mixture, along with the pistachios and the egg.
- We mix well until it is a homogeneous mixture, we fill 4 mini cocottes.
- We cover them and cook them in a bain-marie, in the oven preheated to 180ºC, for 40-45 minutes.
- Let it cool without the lid and chill in the refrigerator for at least 24 hours before eating. Serve with toast and seasonal fruit.
Comments
Dolors Solanellas Juncosa said:
Con que puedo sustituir los higados d pollo? No me gusta el sabor que dejan
María José said:
¿Alguno vegetariano también? Gracias
Mara said:
Buena idea, lo haré. Y como lo hago si quiero conservar para más tiempo ?? He pensado en hacerlo todo, luego paso a frascos de cristal. O me dais otra idea ??
Gracias y saludos !!