Yield: 10 servings Ingredients:
1 lb. Jansal Valley Pepper Bacon
1 ½ lb. Pork, passed twice through meat grinder
10 oz. Pork Fat, passed twice through meat grinder
6 each Egg Whites
12 each Jansal Valley Sundried Red Tomatoes
1 each Yellow Pepper, diced ¼ inch
½ each Spanish Onion, diced ¼ inch
1 tbsp. Fresh Olive Oil Company of Provence Extra Virgin Olive Oil
1 tbsp. Jansal Valley Smoked Sweet Paprika
3 oz. Domaine de Provence Sherry Vinegar
¾ c. Heavy Cream
1 bunch Sage, chopped
1 bunch Chives
To taste Jansal Valley Mill Grind Salt Method of Preparation:
Lay Bacon slices on saran wrap the length of your pate mold.
Fold the saran wrap over the bacon and roll with a rolling pin, place bacon slices in mold.
Heat olive oil in a sauté pan. Sauté onions, pepper, sundried tomatoes until wilted. Add the sage and paprika. Deglaze with sherry vinegar. Chill to 40°.
Place Ground meat in a food processor. Blend the meat; add the egg whites slowly, finally the cream.
Remove forcemeat from food processor. Fold in sautéed vegetables and half of the bacon (diced) in a stainless steel bowl over ice.
Place forcemeat in a pastry bag. Pipe into mold ½ full.
Lay the chives on the center of the forcemeat. Cover with remaining meat.
Fold the bacon over the top. Cover with saran wrap and foil.
Place in a water bath in a 350° oven and bake until internal temperature is 150°F.
Cool immediately and chill overnight. Slice and enjoy! For the salad:
10 bunches Watercress , washed & trimmed
2 jars L’essence des Fruits Pear Williams
12 oz. Fresh Olive Oil Company of Provence Extra Virgin Olive Oil
4 oz. Domaine de Provence Sherry Vinegar
1 jar Kilchurn Estate Cranberry Chutney
1 each French bagette, cut into small slices
8 oz. L’essence du Fromage Aged Gruyere, shredded Method of Preparation:
Place watercress on a plate. Arrange sliced pears on top of watercress.
In a small bowl whisk together olive oil, sherry vinegar, and salt to taste.
Heat oven to 350. Place sliced bread on sheet pan. Cover with gruyere, toast till melted.
Drizzle vinaigrette onto salad, garnish with cranberry chutney. |
