Pâté d'agneau in the Air Fryer
French-inspired lamb pâté with white wine, mushrooms, rosemary and juniper berries, baked slowly in the air fryer and served ice-cold. Cut it into thick slices, lay them on toasted baguette and serve with crunchy cornichons.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Pande
- 1 Mixing bowl
- 1 Sandkageform
- 1 Aluminum foil
- 1 Meat thermometer
- 1 Mortar and pestle
Ingredients
Pâté
500 g minced lamb 8-12% fat
150 g button mushrooms Finely chopped
1 pcs shallot Finely chopped
2 clove garlic Finely chopped
1 tbsp olive oil For sautéing
1 dl dry white wine
1 pcs egg
1 dl double cream
3 tbsp dried breadcrumbs
1 tbsp fresh rosemary Finely chopped- 1 tsp juniper berries Crushed with a mortar and pestle
2 tsp salt
1 tsp black pepper Freshly ground
100 g streaky bacon For lining the tin
To serve
- 1 pcs baguette Sliced
- 100 g cornichons
25 g butter Softened
Instructions
Preparation
- Chop 150 g button mushrooms, 1 pcs shallot and 2 clove garlic very finely. The finer you chop, the more even the pâté becomes.
- Heat 1 tbsp olive oil in a frying pan over medium heat, and sauté the mushrooms, shallot and garlic for 5 minutes, until the moisture has evaporated. Add 1 dl dry white wine and reduce until the pan is almost dry. Let the mixture cool completely.
- Mix 500 g minced lamb with 1 pcs egg, 1 dl double cream and 3 tbsp dried breadcrumbs in a mixing bowl. Season with 1 tbsp fresh rosemary, 1 tsp juniper berries, 2 tsp salt and 1 tsp black pepper, then fold in the cooled mushroom mixture until the forcemeat is evenly combined.
Cooking in the air fryer
- Preheat the air fryer to 160 °C on the fan setting.
- Line a small loaf tin with 100 g streaky bacon, so the rashers cover the base and sides and hang over the edge. Fill in the forcemeat, press it down well so there are no air pockets, and fold the bacon in over the top.
- Cover the tin tightly with foil, put it in the air fryer basket, and bake the pâté at 160 °C for 30 minutes.
- Remove the foil, and bake for a further 15 minutes at 160 °C, until the bacon is golden. Check with a meat thermometer that the core temperature is 72 °C.
- Let the pâté cool in the tin. Lay a piece of foil over it, set a light weight on top, and chill it in the fridge for at least 8 hours, preferably overnight, so it firms up and can be cut into neat slices.
To serve
- Cut 1 pcs baguette into slices, and toast them in the air fryer at 180 °C for 3 minutes, until they are crisp.
- Spread the toasted slices with 25 g butter, cut the pâté into thick slices, and lay a slice on each piece of baguette. Serve with 100 g cornichons on the side.
Notes
Tips for a perfect result:
Reduce the white wine completely before it goes into the forcemeat. Otherwise the pâté turns too wet and falls apart when you slice it. Chilling time:
The pâté needs to chill for at least 8 hours in the fridge with a light weight on top. That presses it together, so the slices keep their shape on the baguette. Variation:
Swap the rosemary for thyme, or stir 50 g coarsely chopped pistachios into the forcemeat for extra bite. To serve:
Serve the pâté cold in thick slices on toasted baguette with cornichons, wholegrain mustard and pickled red onions. Portion size:
If you have a small air fryer, divide the forcemeat between two smaller tins and bake them in two batches.
Reduce the white wine completely before it goes into the forcemeat. Otherwise the pâté turns too wet and falls apart when you slice it. Chilling time:
The pâté needs to chill for at least 8 hours in the fridge with a light weight on top. That presses it together, so the slices keep their shape on the baguette. Variation:
Swap the rosemary for thyme, or stir 50 g coarsely chopped pistachios into the forcemeat for extra bite. To serve:
Serve the pâté cold in thick slices on toasted baguette with cornichons, wholegrain mustard and pickled red onions. Portion size:
If you have a small air fryer, divide the forcemeat between two smaller tins and bake them in two batches.
Nutrition
Calories: 780kcalCarbohydrates: 42gProtein: 38gFat: 44gSaturated fat: 19gPolyunsaturated fat: 3gMonounsaturated fat: 17gTrans fat: 0.5gCholesterol: 145mgSodium: 1350mgPotassium: 620mgFiber: 3gSugar: 3gVitamin A: 320IUVitamin C: 3mgCalcium: 90mgIron: 4mgNet carbohydrates: 39g
