Best Country Pâté With Mango And Pineapple Chutney Recipes

COUNTRY PâTé WITH MANGO AND PINEAPPLE CHUTNEY

Steps:

• Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until pale golden. Carefully add vinegar, red-pepper flakes, and 1/8 teaspoon salt (caramel will spatter and harden). Continue to cook until sugar has dissolved. Remove from heat and cool 10 minutes.
• Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
• Bring chutney to room temperature before serving with pâté

COUNTRY PâTé

Steps:

• Prepare ground meat Heat the oil in a medium sauté pan over medium-low heat. Add shallots and cook until translucent, stirring constantly to prevent browning, about 6 minutes. Place in a large mixing bowl to cool. Meanwhile, grind the meats on medium speed with the fine die, making sure not to put too much meat into the feed tube at once. Grind the fatback first, before it becomes too warm, followed by the chicken livers, then the raw meats. Grind the cooked ham last (it has the firmest texture and least amount of fat and will be able to grind well even though the grinder parts are no longer as cold).
• Add shallots and garnishes Stir in the shallots, along with all of the garnishes, except the bay leaves. Add 2 teaspoons salt and mix to evenly distribute. To test for seasoning, heat some oil in a small skillet and cook a small amount of pâté mixture thoroughly. Taste and adjust seasoning, if desired.
• Prepare mold Heat oven to 400°F with rack in center. Line a 1 1/2-quart, 4 by 13-inch terrine with bacon, slightly overlapping the pieces and leaving an overhang of about 4 inches on one side (most likely you will need to use one whole piece and a half piece laid end to end, in order to have a piece long enough to line mold with desired overhang).
• Fill mold Bring a medium pot of water to a boil while you fill the mold. Spoon some of the meat mixture in the bottom of the mold and press firmly into the corners. Continue with remaining meat, making sure to distribute it firmly and evenly as you work so there are no gaps or air bubbles. When all meat is in the mold, press to flatten meat evenly. Fold over bacon, beginning with the long sides first, then the short ends. Arrange bay leaves on top. Cover with terrine lid.
• Bake Place terrine in a roasting pan and add boiling water until the level reaches halfway up the sides of the terrine. Bake until an instant-read thermometer inserted near the middle registers 165°F, about 1 1/2 hours.
• Compress pâté Cut a piece of cardboard to fit the interior of the terrine mold. Wrap cardboard tightly in aluminum foil. Remove terrine from roasting pan. Remove lid, and place terrine on wire rack set on a rimmed baking sheet. Place prepared cardboard on top of the terrine. Weight with canned items or other heavy objects. (This will allow excess fat to spill over the sides of the terrine as the pâté compresses.) Refrigerate terrine for 8 hours. (Terrine can be refrigerated up to 3 days; remove cardboard and weight after 8 hours, then cover tightly with lid or plastic wrap.)
• Unmold pâté Unmold terrine by inverting onto a platter or cutting board. If necessary, dip terrine in warm water and run a paring knife around edge to loosen before inverting.
• Serve With a serrated knife, cut pâté into 1/2-inch-thick slices, and serve with toasted baguette slices, grainy mustard, and cornichons.
• You will need a 1 1/2-quart terrine that is about 4 by 13 inches. The terrine is lined with bacon in the recipe below to add another layer of flavor; be sure there is adequate overhang on one long side of the dish, so you can wrap it over the top of the mixture, covering the entire surface.

MANGO AND PINEAPPLE CHUTNEY

Steps:

• Combine mangoes, ginger, garlic, onions, Jalapenos, bell pepper, spices, sugar and vinegar in a large stainless steel sauce- pan. Bring to a boil,then cook, uncovered for about 20 minutes or more, until tender and the sauce thickens.
• Remove let it cool, refrigerate and start using- with last more than a month in the fridge, covered.

PINEAPPLE MANGO CHUTNEY

Steps:

• In a large saucepan, combine all ingredients & simmer over low heat, stirring occasionally, until mixture has a jam-like consistency, about 15-20 minutes.
• Let cool to room temperature, then store covered in a 4-cup container for up to 2 weeks in the refrigerator.

MANGO-PINEAPPLE CHUTNEY

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

PINEAPPLE MANGO CHUTNEY DIP WITH CURRIED WALNUTS

Steps:

• Stir together cream cheese, chutney, and mayonnaise, then transfer to small serving bowl.
• Heat oil in a small skillet over medium-low heat until warm. Add walnuts, curry, and 1/4 teaspoon salt and toast, stirring frequently, about 3 minutes. Cool to warm, about 5 minutes, then spoon over dip.