100% home-made suckling pig pâté to enjoy this summer with your family, friends or by yourself. Don’t miss it!
Pâté is a very simple, fresh, light meal to enjoy this summer. It doesn’t matter where you are or who you are with to enjoy one of the delicacies of our cuisine.
It’s very easy to make. Here we offer you this easy 7-step recipe:
- Put the oil and half of the butter in a saucepan until it becomes a golden colour. Then add the bacon and leave it for a few minutes to release the fat.
- Next, add the livers and sauté them until they brown.
- Add the bay leaf, pepper and salt and pour on the Pedro Ximenez sherry. Let it cook for 15 minutes so that the alcohol evaporates. Add the cream and grated nutmeg and cook for another 10 minutes.
- After cooking for 25 minutes, take it off the heat, take out the bay leaves and put it in the blender with the rest of the butter, which should be at room temperature.
- Finally, place the mixture into one or several moulds and leave it to cool before serving.
If you would also like to add a daringly different touch, you can lightly coat the toast with a Pedro Ximenez reduction. Here we’ll explain how to do it:
- Put 300 mL of Pedro Ximenez sherry and 50 g of sugar in a wide bottomed, medium height saucepan. The wider the pan, the faster evaporation will occur.
- Leave it to boil, stirring it from time to time until it is reduced by half, for approximately half an hour, bearing in mind that when it cools it will have the right consistency.
- After this, beat it energetically so that it becomes shiny.
For presentation we chose sweet and sour fruits to get the perfect mixture. Grapes, raisins, crystallised apple or raspberries are perfect for putting on the toast.
Add a final touch by sprinkling it with the Pedro Gimenez reduction and start eating!
You’ll find the suckling pig leg piece in our on-line shop: http://www.tabladillo.es/producto/asadurillas-de-cochinillo/
100% HOME-MADE SUCKLING PIG PÂTÉImprimir Receta
- • 500 g of suckling pig roast
- • 250 g of smoked bacon
- • 1 large onion
- • 125 g of butter, plus 100 g for covering
- • 4 tablespoons of olive oil
- • 100 ml of cream
- • 100 ml of Pedro Ximenez sherry
- • 1 bay leaf
- • Black pepper
- • Nutmeg
- • Salt
Clean the liver or roast of any impurities and cut into small pieces. Chop the onion and bacon.
Put the oil and half of the butter in a saucepan and poach the onion on low heat until it changes colour. Add the bacon and cook until it releases its fat.
Add the livers and sauté until they are golden brown.
Add the bay leaf, pepper and salt and sprinkle with the Pedro Ximenez. Leave to cook for 15 minutes so that the alcohol evaporates and then add the cream and grated nutmeg. Leave to cook for another 10 minutes.
After cooking, take it off the heat, take out the bay leaves and put it in the blender with the rest of the butter, which should be at room temperature.
Place in a mould or small ramekins.
Clarify the butter to cover the pâté: Bring the butter to the boil and leave it to cool a little. Remove the foam and strain it without letting through the milky sediment that remains in the bottom.
Pour it on top of the pâté and sprinkle with peppercorns.