Meat Pate Gateau De Viande Recipes

TOURTIèRE OR PâTé à LA VIANDE (MEAT PIE)

Steps:

• 1. I've kept up the tradition of serving this dish on Christmas Eve, but over the years, I've changed the recipe from what I remember. In addition, I've talked to a lot of my Canadian friends, and, depending on what region of Canada they're from, they all seem to have their own twists on this recipe. Based on my research, I would be hard-pressed to say that there is one "traditional" way of making tourtière.
• 2. Chef's Note: This dish is traditionally served like a big pie, where everyone comes up and takes a bit. Since I do catering, I'm always looking to do big dishes that I can make small. So, for this recipe, we'll be using individual ramekins, as opposed to one big pie dish.
• 3. Heat the oil in a large skillet, over medium-high heat, until the oil begins to shimmer... but not smoke.
• 4. Add the pork to the pan, and then add the salt, cinnamon, nutmeg, red pepper, and cloves. Sauté until the meat is browned and crumbly. Chef's Note: If you're not using a low-salt variety of chicken broth, you might want to leave the salt out, and add it after adding the broth, only if you feel it needs it.
• 5. Throw the onion, carrot, celery, potatoes, and garlic, and cook for an additional 5 to 8 minutes. Chef's Note: Since this dish will be finished in the oven, don't overcook the veggies. Chef's Tip: When cubing the potatoes, I would go about 1/4 inch... for the carrots you can go a bit smaller; say 1/8 of an inch.
• 6. Add the flour, and stir to combine.
• 7. Add the broth to the pan, and stir constantly until the mixture begins to thicken, about two minutes on the boil.
• 8. Remove pan from heat, and set aside.
• 9. Place a rack in the middle position, and preheat your oven to 400f (205c). Chef's Note: Consistent temperature is very important in an oven. I keep a large pizza stone in my oven... Not because I make a lot of pizzas. The stone helps to steady the temperature of the oven, and bring it quickly back to temp, after the door has been opened.
• 10. Add a cup of the mixture to 4, 8-ounce ramekins. Chef's Note: You will probably have a bit left over. I usually get 5 ramekins worth of filling when I make these.
• 11. Chef's Note: For this step, I usually prefer to make my own pie dough, and if you have a favorite recipe, by all means use it. You will need enough pie dough, to make 4 (or 5) 5-inch circles.
• 12. Roll out the pie dough, and place a 5-inch circle on top of each ramekin. Cut some slits in the top, to vent the filling while baking. Chef's Note: I have holiday pastry cutters, and I usually make the vent holes using the shape of a Christmas tree, or a reindeer.
• 13. Chef's Note: If you want a nice crisp-looking top, brush a bit of egg white, or milk over the tops before sticking in the oven.
• 14. Bake in the preheated oven for about 40 minutes, or until the crust is golden, and the filling bubbly.
• 15. Plate/Present This is, of course, a meal onto itself; however, I do like to add a small side salad, just to round things out.
• 16. Additionals I thought that I would add an image of how it might look, if you combined all of the ingredients to a single pie dish.
• 17. Final Thoughts Last Christmas Eve it was actually snowing. We had a big blaze going in the fireplace, and people milling about sipping on their favorite adult beverages, all the while noshing on this excellent dish. May your holidays be bright, and filled with happiness and the joy of the season. Enjoy...

MEAT PATE (GATEAU DE VIANDE)

Steps:

• Preheat oven to 400 degrees.
• Put the chicken breast into the container of a food processor and blend it to a coarse grind. Or put it through a medium blade of a meat grinder. Set aside.
• Put the chicken livers into the container of a food processor or electric blender and process to a fine puree. Set aside.
• Heat the tablespoon of butter in a heavy skillet and add the onion, garlic, thyme and diced pepper. Cook, stirring often, until the mixture is wilted.
• Chop the spinach coarsely and add it. Cook, stirring, until it is wilted. Spoon and scrape the mixture into a mixing bowl. Let cool briefly.
• Add the liver puree, chicken, one cup of bread crumbs, veal, egg and nutmeg. Add salt and pepper to taste. Blend thoroughly.
• Lightly butter a loaf pan measuring nine by five by two and three-quarter inches. Spoon in the mixture and smooth it over on top. Sprinkle with remaining bread crumbs.
• Cover the loaf pan closely with aluminum foil. Place the loaf pan in a larger pan and pour an inch or so of water around it. Bring the water to the boil on top of the stove. Place the pans in the oven and bake one hour and 15 minutes. Remove from oven and let cool. Chill thoroughly before unmolding.

FRENCH MEAT LOAF OR GÂTEAU DE VIANDE

Steps:

• 1.) Melt the butter and add garlic, shallots. Cook for a few minutes, add the mushrooms and season with salt and pepper. Cook on high water until has evaporated. Add coriander. 2.) Put meat in mixing bowl, add tomatoes and onions. Ad the chicken livers, breadcrumbs, nutmeg, egg, parsley, salt and pepper. Blend well. 3.) Spoon into a small loaf pan and pat down. Set it in a larger pan and pour boiling water around it. 4.) Put both pans on the stove and bring to boil. 5.) Cover the meat and put both pans with water in the oven. Cook for one hour. 6.) Remove foil and bake for 15 minutes more. 7.) Serve hot or cold with cornichon pickles and good mustard.