Calum Franklin’s Christmas Paté En Croute

Holborn Dining Room_Christmas Pate En Croute_2017_©John Carey (8)

Calum Franklin, Holborn Dining Room‘s Executive Chef serves up a deliciously decadent Christmas paté en croute.

For the pastry:
• 470g strong flour
• 20g milk powder
• 22g salt
• 165g unsalted butter (cold, small dice)
• 2 whole eggs
• 150ml whole milk
• 10ml cider vinegar
• 3 egg yolks mixed with 4tbsp water
• 20 ml vegetable oil

For the farce:
• 1 small turkey
• 325g smoked back bacon for mince (including fat)
• 150g clean diced back bacon (2cm dice)
• 1⁄2 bunch sage finely chopped
• 15g white mustard seed
• 15g table salt
• 10g pink salt
• 100g chopped peeled pistachio
•  200g dried cranberries (soaked in port)
• Fresh ground white pepper

For the jelly:
• Turkey carcasse
• 3 donkey carrots
• 2 onions
2 leeks
• 1/2 celery
• 1 head garlic
• 5g thyme
• 500ml white wine
• 250ml madeira
• 300ml veal stock
• 8 leaves bloomed gelatin

For the pastry:
1 Sift flour and milk powder and add to stand mixer with salt.
2 Add the butter and mix until a crumble texture has been reached.
3 Beat eggs with milk and vinegar and add to mixer.
4 Combine briefly till dough is formed (do not overwork).
5 Cling film dough and flatten out and seal, then chill for at least two hours before use and no longer than one day.

For the farce:
1 Trim breasts and legs off turkey, remove bones and prepare 300g of turkey breast into 2cm dice and 700g of thigh meat for mincing. Keep the remainder for another meal.
2 Take all carcasses/bones to make the jelly.
3 Add diced turkey to diced bacon and set aside.
4 Put the bacon and fat for mince and turkey thigh through the mincer on a large grinding plate.
5 Add all other ingredients (including dice) to mince in a mixing bowl and combine well.

For the turkey jelly:
1 Put turkey bones in an oven at 180c for 20min.Roast carrots, then onions, then celery, garlic then add white wine, madeira and thyme, leeks and reduce by half.
2 Add turkey bones, veal stock and cold water to cover, bring up to simmer and skim.
3 Slowly simmer for 3 hours, skimming constantly and then pass off and reduce down to 750ml, add gelatin

For the final preparation:
1 Roll pastry out to 1cm thickness.
2 Line terrine and chill for 20 min.
3 When ready, add farce to terrine and lay over a lid and seal edges.
4 Cook at 180c till 60c inside then rest and chill overnight.
5 Next day add jelly, set and its ready.

Recipe courtesy of Calum Franklin, Holborn Dining Room‘s Executive Chef. Get a taste of Calum’s cooking at High Holborn, London WC1V 7EN.

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