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bellebouche
Joined: 12 Jun 2006 Posts: 4
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Posted: Thu Aug 17, 2006 4:54 pm Post subject: Pâté de tête |
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As much as I love cooking I don't often get round to writing up recipes to share... couple of years of life in France and I'm extending my repertoire to things such as Pâté de tête. A cold terrine made from.. well basically a boiled up pigs head. It was a first time for me after long being a fan of shop-bought terrines.. but I added my own twists to it with some subtle flavourings of dill head, cloves, bay and plenty of black pepper
Click in for a close up of my first attempt!
I've written up the whole process, from brining and prepping the head, making the terrine and setting with a reduction of the cooking liquor. For completeness sake I've not omitted anything and there are some slightly icky photos. But.. even if you're not up to tackling a piggy head then do give it a whirl should you be passing by a charcuterie next time you're in France. It's excellent
Full recipe and write up with pics here
- Adrian |
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David
Joined: 30 Sep 2004 Posts: 1855 Location: Ottawa, Ontario, Canada
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Posted: Fri Aug 18, 2006 3:37 pm Post subject: |
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Gosh I haven't had "head cheese" since my 20's!! Yours looks perfect. Thanks for sharing. _________________ Vivant Linguae Mortuae!! |
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