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Articles
2020-08-13 / test@t

Pork pate with apricots

Such a pate can be made from any fatty meat or poultry (for example, duck or goose).

Pork pate with apricots
Ingredients
  • 1 kg of fatty pork neck
  • 200 g of smoked brisket
  • 250 g of apricots
  • 1 medium carrot
  • 1 medium onion
  • 1 large leek stalk (white part)
  • 50 ml brandy
  • 80 g butter
  • salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1
Mud the fat from the diced brisket in a large skillet. Peel all onions and carrots, chop at random, fry in melted fat, 5 minutes.
Step 2
Put the entire contents of the pan in a ziplock bag with a fastener, squeeze out the air if possible, put it in a saucepan with hot water, cook over a minimum heat with almost no boiling for 2 hours.
Step 3
Transfer the contents of the bag to a blender, cool slightly, 15–20 minutes, add butter, beat until smooth. Try it and season with salt and pepper if necessary.
Cooking time
3h
Servings
10
Catalog

Tags

pork, leeks, cognac, apricots, pate, smoked brisket, pork pate, pork neck,

Categories

Meat Dishes, Pork Recipes, Pork Tenderloin Recipes, Meatball Appetizers,
See more