Ila Douglas的Corton Pate

从Molly O’Neill的“One Big Table”食谱中选择这款奶油猪肉酱作为假日晚餐的开胃菜，或者在节日罐中包装，以获得优雅的女主人礼物.

资料来源：玛莎斯图尔特秀，2010年12月

份量

配料

1.

将猪肉放入荷兰烤箱中，加入足够的冷水覆盖。加一半洋葱，1汤匙盐，胡椒粉，整个丁香，月桂叶和百里香;用中火煮沸。将热量降低至低温，盖上盖子，煮至猪肉变软，约3小时。从热源中取出，让猪肉在液体中冷却至室温.
2.

同时，用中火将猪油在中号平底锅中融化。倒入并保留平底锅中除了两汤匙脂肪之外的所有脂肪.
3.

将平底锅放回中火，加入剩余的洋葱;煮，偶尔搅拌，直至变软，约4分钟。将洋葱转移到一个大碗里.
4.

将猪肉转移到洋葱大碗里。将烹饪液倒入细网筛中并放在一边。将丁香，肉豆蔻，肉桂，1/2茶匙胡椒和五香粉加入洋葱和猪肉碗中，并使用手摇绞肉机或食品加工机，研磨或冲洗猪肉混合物.
五.

根据需要添加保留的熔化的猪油和肉汤，使混合物具有可涂抹的稠度;用盐和胡椒调味。将肉酱转移到一个缸罐或碗中，在顶部倒入1/4英寸的预留猪肉脂肪层，并在冷藏前3天冷藏.

在服用前3天冷藏.

Theodore
27.04.2023 @ 04:14

This recipe for creamy pork sauce from Molly ONeills “One Big Table” cookbook is perfect as an appetizer for holiday dinners or packaged in a festive jar as an elegant hostess gift. The ingredients include pork belly or butt, onion, salt, black pepper, cloves, bay leaves, thyme, lard, nutmeg, cinnamon, and allspice. The cooking process involves boiling the pork in water with the spices, cooling it, grinding it with the onions and spices, and adding reserved pork fat and broth to achieve a spreadable consistency. The sauce should be refrigerated for three days before serving. This recipe sounds delicious and perfect for holiday gatherings.