PORK PÂTÉ WITH ORANGE AND COINTREAU JELLY | SA Garden and Home
Having catered for the likes of Prince William, bespoke caterer Tamara Le Pine-Williams of Salle a Manger (011 784 8334) knows how to make all her guests feel l
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Cooking tools:
- Roasting pan
- Food processor
- Fine-mesh sieve
- Earthenware pot
- Kitchen scale
- Oven
- Stove
- Mixing bowl
- Saucepan
- Dish
- Chef's knife
- Utility knife
- Cutting board
- Aluminum foil
- Plastic wrap
- Measuring cup
- Refrigerator
Ingredients
- 1,2kg pork belly, boned and skin removed, but reserved
- 150g pork fat
- salt
- black pepper
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 sprig parsley
- 1 sprig thyme or rosemary
- 200ml cold water
- 10 sheets leaf gelatine
- 250g caster sugar
- ¾ cup water
- 600ml freshly-squeezed
- orange juice
- 20ml Cointreau
- 30ml sunflower oil
- coarse sea salt
- crusty French bread or melba toast
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