Coarse country pate

[baz]

Hi Has anyone got a recipe for a coarse country pate that can be made in TMX

Normally Veal or Pork shoulder with bacon & livers Alcohol onion etc but usually cooked in a water bath so the fats can leach out and seal the pate as a gelitine coat thus keeping the pate moist.

It would be good to try and replecate the taste & quality without all the fats but make it TM compatable.It could be sealed with butter but how should I cook it?

Regards
Baz

[thermoheaven]

My guess is 90 degrees because egg doesn't curdle at that temperature. 100 degrees would overcook some things.

[baz]

Thermoheaven  have you replied to the wrong post? No eggs in this type of pate.

I guess there are some things you just cant do in aTMX & by the lack of response this appears to be one of them

[Cornish Cream]

Not exactly what your looking for but have a look at these two recipes Baz.Both by our forum member Gretchen.
http://www.superkitchenmachine.com/2010/7537/thermomix-liverwurst-recipe.html
http://www.forumthermomix.com/index.php?topic=1808.0

[baz]

thanks cornish cream I think thats the best I will get I was trying to get rid of the water bath but I will need to compromise,

Thanks again
Baz