INFORMATION BOOKLET (BELGIAN PATE)

Verstegen Spices & Sauces UK Ltd, Unit A9B, Plough Road Centre, Great Bentley, Essex, CO7 8LG

Tel: (01206) 250200 Fax: (01206) 250236

www.verstegen.co.uk email: info@verstegen.co.uk

COARSE BELGIAN PATE

Verstegen Recipe Service

COARSE BELGIAN PATE – ARDENNES STYLE (Made using a mincer)

Ingredients Description Art No.

7kg Pig Liver 4.5kg Pork Cheek (skinless & trimmed) 4.5kg Pork Belly (boneless & rindless) 1040g Verstegen Pate Mix Belgium 300403 130g Verstegen Fresh Fried Onions 103174 220g Verstegen Colorozo (Nitrite) Salt 344005 1.5lt Milk 450g Verstegen Rice flour 378504 1lt Chopped Tinned Tomatoes 16 Eggs 48g Verstegen Robruco 350301 Basic Method

• Bring 10 litres of water to the boil with a little of the Colorozo Salt and cook the belly and cheek meat at 90ºC, until relatively soft. Allow to cool to below 70ºC.

• Dissolve the Rice Flour in a little cold water to form a smooth paste.

• Heat the milk with the chopped tomatoes, and bind it with the dissolved Rice Flour paste. Bring this all to the boil and then allow to cool back to 70ºC.

• Trim and roughly chop the liver. Then add the Colorozo Salt and run it through the mincer 3 times using a 3mm plate.

• Run the boiled cheek meat twice thorough the mincer using a 3 mm plate.

• Run the boiled belly meat once through a 5 mm plate.

• Mix the minced liver, belly, cheek, milk/tomato/rice flour mixture, Pate Mix Belgium, Fresh Fried Onions, Eggs and Robruco together thoroughly.

• At this point you have your basic uncooked Pate mixture. Continue with this method for a Coarse Ardennes style Belgian Pate, or read ahead to the different recipes for some other varieties.

• Fill this mixture into well-greased stoneware/ceramic dishes. (Optionally you can line the dish and cover the mixture with thinly sliced back fat)

• Cook in the oven at 78ºC until core temperature of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• To finish the Pate dishes you can either brush on a sugar water solution and burn with a blowtorch, or you can finish off with a gelatine garnish (recipe below)

Recipe for the Gelatine Garnish Boil 1 litre of water with 50g of Salt, 150g of Verstegen Gelatin Powder II, 3g Verstegen Robruco and, if desired, 10 gram of caramel powder (this gives the gelatine a darker brown colour).

PROVENCAL PATE Ingredients 4kg Coarse Belgian Pate Mixture (see main recipe above) 500g Yellow and Red Peppers (cut into strips)

• Mix the uncooked Coarse Belgian Pate mixture with the peppers and fill into well-greased dishes.

• Cook in the oven at 78ºC until a core of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• Garnish to taste.

PEAR PATE

Ingredients 4kg Coarse Belgian Pate Mixture (see main recipe above) 1kg Pears in syrup (drained)

• Mix the uncooked Coarse Belgian Pate mixture with the Pears and fill into well-greased dishes.

• Cook in the oven at 78ºC until a core of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• Garnish to taste.

APPLE PATE Ingredients 4kg Coarse Belgian Pate Mixture (see main recipe above) 700g Apple compote

Dash of Calvados (optional)

• Mix the uncooked Coarse Belgian Pate mixture with the apple compote and fill into well-greased dishes.

• Cook in the oven at 78ºC until a core of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• Garnish to taste.

APPLE STRUDEL PATE Ingredients 4kg Coarse Belgian Pate Mixture (see main recipe above) 700g Apple Sauce/Compote 15g Verstegen Spiced Cookie (Speculaas) Spices

• Mix the uncooked Coarse Belgian Pate mixture with apple compote and Spiced Cookie Spices and fill into well-greased dishes.

• Cook in the oven at 78ºC until a core of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• Garnish to taste.

CRANBERRY PATE Ingredients 4kg Coarse Belgian Pate Mixture (see main recipe above) 800g Cranberry Sauce/Compote 20g Brandy 12g Verstegen Spiced Cookie (Speculaas) Spices

• Mix the uncooked Coarse Belgian Pate mixture with Cranberry compote, Brandy and Spiced Cookie Spices and fill into well-greased dishes.

• Cook in the oven at 78ºC until a core of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• Garnish to taste.

ORANGE & WHISKY PATE Ingredients 4kg Coarse Belgian Pate Mixture (see main recipe above) 1 large jar Marmalade 20g Whisky

• Mix the uncooked Coarse Belgian Pate mixture with the Marmalade and Whisky and fill into well-greased dishes

• Cook in the oven at 78ºC until a core of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• Garnish to taste.

SMOOTH BELGIAN PATE

Verstegen Recipe Service

SMOOTH BELGIAN PATE (Made using a bowl chopper)

Ingredients Description Art Nr 3 kg Pig Liver 6 kg Pork Fat 2.5 lt Milk 600 g Verstegen Rice flour 378504 600 g Butter 9 Eggs 1 lt Chopped Tinned Tomatoes 220 g Verstegen Colorozo (Nitrite) Salt 344005 910 g Verstegen Pate Mix Belgium 300403 70 g Verstegen Fresh Fried Onions 103174 14 g Verstegen Vanilla Sugar 363003 42 g Verstegen Robruco 350301 Basic Method

• Bring 10 litres of water to the boil with a little of the Colorozo Salt and cook the Pork Fat at 90ºC, until soft to the touch. Allow to cool to below 70ºC.

• Dissolve the Rice Flour in a little cold water to form a smooth paste.

• Heat the milk with the chopped tomatoes, and bind it with the dissolved Rice Flour paste. Bring this all to the boil and then allow to cool back to 70ºC.

• Melt the Butter ‘au bain-Marie’

• Trim and roughly chop the liver and add to the bowl-chopper with the Colorozo Salt and the Eggs.

• Switch on the bowl-chopper and blend until binding occurs and you see air bubbles forming. Add the Verstegen Robruco and blend a little more before emptying the bowl.

• Next, add the Pork Fat to the bowl-chopper and give it a blend before adding the liver paste, milk/tomato/rice flour mixture, Verstegen Pate Mix Belgium, Verstegen Fresh Fried Onions and the Verstegen Vanilla Sugar.

• Blend the complete mixture to a smooth consistency (maximum 40ºC end temperature) and finally add the melted butter slowly at low speed.

• Fill this mixture into well-greased stoneware/ceramic dishes. (Optionally you can line the dish and cover the mixture with thinly sliced back fat)

• Cook in the oven at 78ºC until core temperature of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• To finish the Pate dishes you can either brush on a sugar water solution and burn with a blow torch, or you can finish off with a gelatine garnish (recipe below)

Recipe for the Gelatine Garnish Boil 1 litre of water with 50g of Salt, 150g of Verstegen Gelatin Powder II, 3g Verstegen Robruco and, if desired, 10 gram of caramel powder (this gives the gelatine a darker brown colour).

COARSE BELGIAN PATE (Made using a bowl chopper)

Ingredients 4.5 kg Pork Cheek 23 g Verstegen Vero Pate Spices 80 g Verstegen Colorozo Salt 3 kg Uncooked Smooth Pate Mixture (see recipe above) Method

• Pre-salt the Cheek with half of the Verstegen Colorozo Salt and cook at 90ºC

(using the same water in which the pork fat was cooked in the ‘smooth’ recipe

above), until soft to the touch.

• Run the cooked cheek through the mincer using a 5 mm plate.

• Lightly mix the cheek, Verstegen Vero Pate Spices and Verstegen Colorozo

Salt with the uncooked smooth pate mixture in the bowl-chopper.

• Fill this mixture into well-greased stoneware/ceramic dishes. (Optionally you can line the dish and cover the mixture with thinly sliced back fat)

• Cook in the oven at 78ºC until core temperature of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• To finish the Pate dishes you can either brush on a sugar water solution and burn with a blowtorch, or you can finish off with a gelatine garnish (recipe above).

ALTERNATIVE PATE RECIPES

PROVENCAL PATE Ingredients 4kg Smooth Belgian Pate Mixture (see main recipe above) 500g Yellow and Red Peppers (cut into strips)

• Mix the uncooked Smooth Belgian Pate mixture with the peppers and fill into well-greased dishes.

• Cook in the oven at 78ºC until a core of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• Garnish to taste.

PEAR PATE Ingredients 4kg Smooth Belgian Pate Mixture (see main recipe above) 1kg Pears in syrup (drained)

• Mix the uncooked Smooth Belgian Pate mixture with the Pears and fill into well-greased dishes.

• Cook in the oven at 78ºC until a core of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• Garnish to taste.

APPLE PATE

Ingredients 4kg Smooth Belgian Pate Mixture (see main recipe above) 700g Apple compote

Dash of Calvados (optional)

• Mix the uncooked Smooth Belgian Pate mixture with the apple compote and fill into well greased dishes.

• Cook in the oven at 78ºC until a core of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• Garnish to taste.

APPLE STRUDEL PATE Ingredients 4kg Smooth Belgian Pate Mixture (see main recipe above) 700g Apple Sauce/Compote 15g Verstegen Spiced Cookie (Speculaas) Spices

• Mix the uncooked Smooth Belgian Pate mixture with apple compote and Spiced Cookie Spices and fill into well-greased dishes.

• Cook in the oven at 78ºC until a core of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• Garnish to taste.

CRANBERRY PATE Ingredients 4kg Smooth Belgian Pate Mixture (see main recipe above) 800g Cranberry Sauce/Compote 20g Brandy 12g Verstegen Spiced Cookie (Speculaas) Spices

• Mix the uncooked Smooth Belgian Pate mixture with Cranberry compote, Brandy and Spiced Cookie Spices and fill into well-greased dishes.

• Cook in the oven at 78ºC until a core of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours.

• Garnish to taste.

ORANGE & WHISKY PATE Ingredients 4kg Smooth Belgian Pate Mixture (see main recipe above) 1 large jar Marmalade 20g Whisky

• Mix the uncooked Smooth Belgian Pate mixture with the Marmalade and Whisky and fill into well-greased dishes.

• Cook in the oven at 78ºC until a core of 72ºC is reached.

• Cool down quickly and leave to cool in the chiller for 24 hours. • Garnish to taste.