SAUCISSON EN CROUTE
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Beat the egg with the water and set aside.
- Cut the kielbasa into 8 (3-inch) long pieces and set aside.
- On a lightly floured surface roll the pastry sheets into 12 by 12-inch squares. Cut the sheets into 8 equal squares. Brush 1 square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam side down on a parchment-lined sheet pan.
- Brush the tops and sides of the packages with egg wash and bake until browned and shinny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving. They can be served warm or at room temperature with assorted mustards.
- Copyright 2003 Television Food Network, G.P. All rights reserved
SAUCISSON EN CROUTE
The French term "en croute" refers to food that's been wrapped in pastry and baked in the oven. Here, a flavorful garlic sausage serves as the filling -- think of the end result as pigs in a blanket, only tastier and prettier, thanks to a tool called a lattice cutter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Roll out pastry to a 14-by-12-inch rectangle, 1/8 inch thick. Using a pizza wheel or sharp knife, cut into one 12-by-9-inch rectangle and one 12-by-4-inch rectangle. (Reserve remaining dough, if any, for another use.)
- Apply a lattice roller cutter lengthwise along the smaller rectangle, rolling firmly to cut all the way through the dough. Brush the larger rectangle with egg wash. Stretch the smaller rectangle over the larger rectangle, opening the cuts to create the lattice pattern. Using a pizza wheel, trim overhanging edges. Transfer to a baking sheet (if dough becomes too soft, freeze 15 minutes).
- Flip the layered dough pieces so the lattice is on the underside. Brush one short end of the dough with egg wash. Place sausage at the other short end of the dough and roll tightly. Pinch ends to seal. Transfer to a parchment-lined baking sheet, seam-side down, and brush lattice with egg wash once more. Using the tip of a knife, cut a few steam vents in lattice.
- Bake until pastry is puffed and deep golden brown, about 40 minutes. Serve warm.
MUSTARD-HORSERADISH SAUCE
Categories Sauce Dairy Mustard Low Carb Horseradish Winter Tarragon Sour Cream Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
GORDON'S RUSTIC PâTé
An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop
Provided by Gordon Ramsay
Categories Buffet, Dinner, Starter, Supper
Time 1h50m
Yield Makes 1 litre
Number Of Ingredients 14
Steps:
- Prepare duck and chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that's required.
- Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.
- Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.
- Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.
- Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.
- Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.
- To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.
Nutrition Facts : Calories 642 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 37 grams protein, Sodium 3.56 milligram of sodium
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