Tag: Shallot Recipe

Legendary Dishes | Pâté Gaumais (pork pie)

BELGIUM

Virton butchers Leroux-Subitte are credited with the invention of this aromatic pork pie toward the end of the 1800s, a tradition that has continued with the butchers of the region.

The pastry, which is often sweetened, is prepared with a yeast dough. Generally the pastry is the domain of bakers and the filling and marinade the speciality of butchers, although some butchers prepare their own pastry.

Recipes for home-made pies are a closely-guarded secret and coveted by family and friends.

The filling is traditionally associated with loin meat with some rib and belly meat. It is cut into pieces no larger than two centimetre cubes, then marinated for at least 48 hours.

The marinade will include red or white wine and vinegar flavoured with carrots, garlic, onions or shallots and various herbs and spices from bay, black pepper, clove, juniper, parsley, sage and thyme plus salt.

Pâté Gaumais is eaten hot, usually an hour after baking, or cold and can be re-heated.

It is celebrated every December 26 in Virton with the King of Pâté Gaumais competition for the highest amount consumed in one sitting.

Marinade

  • 1 kg pork loin and rib meat, cut into 2 cm pieces
  • 500 g shallots, sliced thin
  • 125 g dry white wine / red wine
  • 4 garlic cloves, crushed
  • 5 tsp wine vinegar
  • 15 g black pepper
  • 1 tbsp oil
  • 1 tbsp thyme
  • 10 g salt
  • 10 juniper berries
  • 5 sprigs parsley, chopped small
  • 1 sprig sage
  • 5 rosemary spears, chopped small
  • 3 bay leaves

Marinate meat for 48 hours over two nights. Turn the meat from time to time.

Dough

  • 500 g white wheat flour, t45
  • 150 g butter, cut into small pieces
  • 2 eggs + 1 egg yolk
  • 100 ml milk, warmed to 38ºC
  • 50 g yeast
  • 15 g lard
  • 15 g sugar (optional)
  • 5 g salt

Dissolve the yeast in the warm milk. Add yeast mixture and eggs to the flour to make a loose dough. Work the butter into the dough in stages, finish with the lard, knead into a smooth dough, about 20 minutes. Leave to rest for two hours.

Finish

  • 1 egg, beaten

Remove bay leaves, juniper berries, sage and thyme from the marinade. Drain the liquid, leave to rest for 30 minutes, use paper towels to absorb any moisture on the meat.

Divide the dough into four pieces, cover and set aside. Take one piece and divide into two, shape into balls, one larger than the other, then into rounds.

Place a quarter of the meat mixture on the larger round, place the small round on top.

Fold the edge of the larger round into the edge of the smaller round in the crimp style.

Put the pie on a greased tray, make a small hole in the centre of the surface.

Repeat with remaining dough and meat mixture. Preheat oven to 180ºC.

Brush the egg yolk over the surface of each pie.

Bake for 60 minutes until the pies are golden brown on top.


Pâté Gaumais is produced and sold at these outlets.

BAILLOT Brothers Rue Dr. Hustin, 55 at 6760 Ethe 063/577 246
BIT Xavier Grand Rue, 43 to 6760 Virton 063/577 224
BLAISE Cured meats Place Albert 1er, 4 at 6820 Florenville 061/311 951
DE MATOS Adolfo - EUROVIANDE Place G. Lorand, 3 at 6760 Virton 063/578 870
DROPSY Roland Ruelle Giffe, 2 at 6747 Saint-Léger 063/457 300
FELSCH Didier Rue du Vieux Sart, 2 at 6769 Meix-devant-Virton 063/577 421
HOLTZHEIMER Jean Industry Street, 2 at 6792 Halanzy 063/678 579
LEFEBVRE Yvon Rue René Nicolas, 3 at 6750 Musson 063/675 747
MARECHAL Adelin Grand Rue, 88 to 6769 Gérouville 063/577 538
PEIGNOIS Claude - The heart of the Gaume Rue Dr. Hustin, 51 at 6760 Ethe 063/581 804
ROMAIN Jean-Claude Station Street, 7 at 6820 Florenville 061/311 112
THIERY Frédéric Rue du Moulin, 5 to 6750 Mussy-La-Ville 063/677 738
THOMAS Andre Rue de Neufchâteau, 2 at 6720 Habay-La-Neuve 063/422 139
TOCK Jules Grand Rue, 218 to 6740 Sainte-Marie 063/455 396

Indigenous Ingredients

Butter
Eggs
Pork
Shallots
Wine

Condiments | Aspic, Jellied Pork, Pork Jelly (Muzhuzhi მუჟუჟი)

GEORGIA EUROPE

Also known as aspic, usually after pork bones are roasted before slow-cooking, pork jelly is an ingredient in pork pies, is often used to flavour a meat terrine and is a fragrant addition to meat and vegetable soup. A traditional dish of Georgia, vinegar from apples or grapes enhances the flavour.

  • 3 litres water
  • Pig head, ears, trotters soaked in water, cleaned
  • 500 g carrots, peeled, cubed
  • 500 g celeriac root, peeled, cubed
  • 500 g shallots, peeled, sliced
  • 60 ml vinegar from apple or wine / white wine (optional)
  • 3 garlic cloves, crushed
  • 30 g parsley root, cleaned, chopped
  • 1 cinnamon stick (optional)
  • 20 black peppercorns
  • 20 barberries / juniper berries
  • 1 tsp allspice berries
  • 1 tsp carrageen / gelatine (optional)
  • 5 marjoram sprigs
  • 5 rosemary sprigs
  • 5 thyme sprigs
  • 3 parsley sprigs
  • 2 bay (laurel) leaves
  • Salt

Place pig’s head and other appendages into a large pot, fill with water, bring to the boil, spoon off scum. Cook until the meat falls away, about four hours, strain liquid into a new pot and reserve meat. Tie the marjoram, rosemary and thyme together, attach to pot handle, place in pot.

For jelly add bay leaves, garlic, berries, peppercorns, salt and cooked meat. Simmer for a further 90 minutes, strain liquid into a new pot, increase heat, reduce liquid by two-thirds.

For muzhuzhi, the Georgian jellied pork, reserve the meat for the final stage and use cinnamon in the preparation. Add vinegar or wine to the reduced liquid, pour into molds, add the cooked meat, refrigerate for at least 24 hours.

Legendary Dishes | Zrazy {Зразы }(stuffed meat rolls)

BELARUS LITHUANIA MOLDOVA POLAND RUSSIA UKRAINE

Made with chicken or pork or with combinations of the two, the fillings include cheese, eggs, mushrooms, onions and shallots.

This is the chicken version.

Chicken

  • 600 g chicken meat, minced
  • 1 egg
  • 30 ml meat broth
  • black pepper
  • salt

Stuffing

  • 200 g onions
  • 45 g hard cheese, grated
  • 2 eggs, hard-boiled, mashed
  • 15 ml vegetable oil
  • dill
  • parsley
  • black pepper
  • salt

Finish

  • 50 g breadcrumbs
  • 30 ml vegetable oil (optional)

Combine chicken with broth, egg and seasonings, leave to rest. Shape into one cm thick cakes. Brown onions in oil, cover and cooked for 15 minutes, leave to cool. Combine onions with hard-boiled eggs, cheese, greens and seasonings, roll into small balls. With wet hands divide the chicken mixture into six pieces, form into balls, push filling mixture into each ball, seal. Shape into oblongs, coat in breadcrumbs, fry until golden or bake in oven at 180ºC for 30 minutes.


Chicken and Pork

This is the chicken and pork version with a mushroom and shallot filling.

  • 300 g chicken thighs, double ground
  • 300 g pork, double ground
  • 2 eggs
  • 30 ml milk
  • 5 g black pepper
  • 5 g salt

Filling

  • 200 g mushrooms, sliced and halved
  • 100 g shallots, chopped small
  • 30 g butter / 30 ml rapeseed oil
  • 15 ml chicken stock
  • 1 tsp black pepper
  • Salt, large pinch

Finish

  • 50 g breadcrumbs
  • 45 ml vegetable oil (optional)
  • 30 g butter (optional)

Combine the chicken and pork mince with the eggs, milk and seasonings, knead a little, refrigerate for an hour. Melt butter or oil in a frying pan, sauté shallots for 10 minutes, add mushrooms and cook down, about 10 minutes, add stock, season and leave to cool. Divide into four pieces. Flatten each piece, layer with a quarter of the filling, shape into oblongs, coat in breadcrumbs. Fry in butter and oil until golden or bake in oven at 180ºC for 30 minutes.

Legendary Dishes | Kurnik s Kuritsey i Kartoshkoy {Курник с курицей и картошкой} (chicken and potato pie)

RUSSIA

Dough

  • 750 g white spelt flour
  • 400 ml kefir, brought up to room temperature
  • 250 g white wheat flour
  • 100 g butter
  • 100 ml milk, warmed
  • 1 egg
  • 30 g sugar (optional)
  • 25 g yeast
  • 15 g salt

Dissolve the yeast in the milk and, if using, sugar. Sieve the flours into a large bowl, add the salt, work the butter into the flour, add the yeast mixture, egg and knead into a smooth dough. The desired dough temperature is 25ºC. Leave to rise for two hours, degas, leave for another two hours, degas.

Filling

  • 900 g potatoes, whole, peeled, sliced thin
  • 600 g chicken breast and thigh meat, chopped small
  • 500 g onions / shallots, sliced
  • 30 g butter
  • 30 ml vegetable oil
  • 1 tbsp light (Kikkoman) soy sauce
  • 5 g black pepper
  • 5 g salt

Finish

1 egg yolk
1 tbsp water

Sweat onions or shallots in two tablespoons of oil over a low heat for 30 minutes until they are soft and translucent. Add chicken, increase heat and cook until it turns white. Season. Fold the potatoes into the mixture, cover and cook over a low heat for 5 minutes. Leave to cool naturally. Stir soy sauce into the mixture.

Preheat oven to 200ºC. Cut the dough into 200 gram balls, roll each ball flat, place filling in the middle, bring edges together, fold each side into the middle and pinch edges. Place together on a greased tray. Leave to rise for 30 minutes. Bake for 35 minutes.

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