Recipe of the week | Pranks

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

Traditional stuffing

For 1 pâté. This recipe can be doubled, tripled, quadrupled endlessly!

Ingredients

• Sufficient camelina or olive oil
• 125 g of candied onions
• 15 g garlic (one large clove)
• 500 g semi-lean ground pork
• 125 g pork shank or smoked ham, diced *
• 250 ml chicken broth
• 45g bread crumbs (or 15g gluten-free quick-cooking oats)
• 1 medium potato cut into 1cm cubes
• 1/2 tsp. teaspoon dried thyme
• 1/2 grated nutmeg
• 3/4 tsp. teaspoon ground cloves
• Salt and pepper

* Julien buys his at the Boucherie de Tours, at the Atwater market.

Gilding (for a dozen pâtés)

• 3 egg yolks
• 1 egg
• 1 C. tbsp whole milk

Preparation

1. Saute the onions in a little oil, over low heat, for around twenty minutes.
2. In a medium saucepan, heat a generous spoonful of oil over medium heat. Add the garlic and cook for 1 to 2 minutes.
3. Add the ground pork to the pan and brown for 5 to 6 minutes.
4. Add the shank (or ham), candied onions, broth, breadcrumbs, potato and spices. Add salt and pepper to taste.
5. Cook over low heat for about 20 minutes uncovered. Remove and let cool.

Assembly

1. Pour the stuffing into the cold pastry shell.
2. Cover with the second pastry, previously decorated. The pies can be frozen at this stage, tightly wrapped in plastic wrap or a freezer bag.
3. Mix the glaze ingredients and brush the pâtés just before baking. Cook at 200°C (400°F) until browned (30 to 40 min). Reduce the oven to 180°C (350°F) and bake for another 15 minutes.

Venison, foie gras and Jerusalem artichoke stuffing

For 1 pâté. This recipe can be doubled, tripled, quadrupled endlessly!

Ingredients

• Sufficient camelina or olive oil
• 1 small onion
• 15 g garlic (one large clove)
• 100 g semi-lean ground pork
• 200 g chopped venison
• 100 g braised venison or other shredded meat *
• 80 g diced foie gras
• 250 ml chicken broth
• 100 g Jerusalem artichokes, diced
• 15 g quick-cooking oats (gluten-free, if necessary)
• 1/2 nutmeg
• 1 C. teaspoon powdered cloves
• 1/2 tsp. teaspoon ground ginger
• Salt and pepper

* You can buy braised or shredded meat in some butcher shops or increase the quantity of ground deer meat to 300 g.

Gilding (for a dozen pâtés)

• 3 egg yolks
• 1 egg
• 1 C. tbsp whole milk

Preparation

1. In a medium saucepan, heat a little oil over medium heat. Add the onion and sweat for 4 to 5 minutes. Add the garlic and cook for 1 to 2 minutes.
2. Add the chopped pork and venison to the pan and brown for 5 to 6 minutes.
3. Add the braised venison or other shredded meat, broth, Jerusalem artichokes, oats and spices. Add salt and pepper to taste.
4. Cook over low heat for about 20 minutes, uncovered. Remove, add the foie gras cubes and let cool.

Assembly

1. Pour the stuffing into the cold pastry shell.
2. Cover with the second pastry, previously decorated. The pies can be frozen at this stage, tightly wrapped in plastic wrap or a freezer bag.
3. Mix the glaze ingredients and brush the pâtés just before baking. Cook at 200°C (400°F) until browned (30 to 40 min). Reduce the oven to 180°C (350°F) and bake for another 15 minutes.

Julien’s “prank” advice

“It is best not to overcook the meat, so that it remains juicy. It will cook again in the oven, in the dough. I would say 20 minutes, instead of the 40 normally recommended. »

Source: recipes from Julien Joré, from Comptoir Rhubarbe.

Published on lapresse.ca on November 29, 2017.