PATE MAISON RECIPES

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CRETONS PâTé AKA PâTé MAISON OR GORTONS | KITCHEN DREAMING



Cretons Pâté AKA Pâté Maison or Gortons | Kitchen Dreaming image

Cretons is a French-Canadian pork pâté and is sometimes known as "Gorton" around New England. This mildly spiced pork paté spread is popular in Quebec and areas of New England dense in French-Canadians.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Appetizer

Total Time 75 minutes

Prep Time 5 minutes

Cook Time 70 minutes

Yield 8

Number Of Ingredients 9

1 pound ground pork
1 cup onion (chopped)
2 cloves garlic (, minced)
1/4 tsp cinnamon
1/4 tsp allspice
1 tsp salt
0.5 tsp pepper
2 cups Water ([Substitute: chicken stock or beef stock])
1 cup fresh bread crumbs ([about 2 slices of bread])

Steps:

  • Place a medium saucepan over medium heat. When the pan is hot, add 2 Tbsp olive oil and gently fry the ground pork until cooked through. While the pork cooks, use a fork to keep crumbling it.
  • Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent. Add the milk or water, then lower the heat to a low simmer and continue to cook for about an hour.
  • If the mixture starts to dry out add beef stock or water to keep it at a very-thick-sauce consistency. Add bread crumbs and mix to combine. Remove from heat and allow the mixture to cool.
  • Either with an immersion (stick) blender or food processor, grind until fine and granular but not pasty.
  • Place the mixture into a glass or ceramic container and seal with plastic wrap. Refrigerate several hours to overnight for the best results. Serve with crostini or toast points.

Nutrition Facts : ServingSize 0.25 cup, Calories 176 kcal, SugarContent 1 g, SodiumContent 363 mg, FatContent 12 g, SaturatedFatContent 5 g, CarbohydrateContent 5 g, FiberContent 1 g, ProteinContent 11 g, CholesterolContent 41 mg

HOMEMADE PIZZA DOUGH RECIPE | JAMIE OLIVER RECIPES



Homemade pizza dough recipe | Jamie Oliver recipes image

Once you've tried this easy pizza dough recipe, you'll never look back (trust me)

Total Time 20 minutes

Yield 8 medium-sized thin bases

Number Of Ingredients 5

1 kg white bread flour or Tipo '00' flour or 800g strong white bread flour or Tipo '00' flour, plus 200g finely ground semolina flour
1 teaspoon fine sea salt
2 x 7 g dried yeast sachets
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil

Steps:

    1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
    2. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
    3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
    4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
    5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
    6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
    7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Nutrition Facts : Calories 490 calories, FatContent 7.7 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 15 g protein, CarbohydrateContent 96.1 g carbohydrate, SugarContent 3.7 g sugar, SodiumContent 0.5 g salt, FiberContent 3.9 g fibre

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