Recipes

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    7. SALAD GRILLED VEGGIES WITH TOASTED PATE

    a4 15 Minutes a5 01 Person
    a2 INGREDIENTS
    • 100g Pate Royal poultry liver mousse with Pork
    • 30gr all-purpose flour
    • 1 fresh egg, beaten
    • 50gr breadcrumb
    • 50gr salad tossed
    • 50gr baby carrot
    • 50gr eggplant
    • 50gr yellow zuchini, 1 inch-cut
    • 50gr onion, sliced
    • 50gr zuchini, 1 inch-cut
    • 1 bell pepper, sliced
    • 1 branch of thyme, chopped
    • 1 branch of rosemary, chopped
    • Balsamic vinegar
    • Olive oil
    • Salt and pepper
    a2 METHOD
    1. Well-whisk pate in a bolw, divide into small balls and place on baking paper or non-stick tray, freeze for 3 hours.
    2. After freezing, roll the pate balls over flour, egg and breadcrum. Deep-fry in medium-high heat oil until the cover turns golden
    3. Pre-heat the oven in 170oC for about 10 minutes. In a big bolw, add carrots, eggplants, green and yellow zuchini, onions and bell pepper. Season with thyme, rosemary, salt, pepper and a dash of olive oil. Toss it all over and oven bake for 7 to 10 minutes. Check if the veggies are well cooked, toss and bake again if needed. Allow it to cool.
    4. Toss the baked veggies with olive oil and balsamic vinegar and place it in dish. Add salad onto baked veggies and finally fried pate balls. Serve warm.

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