200 g of pork
650 g of chicken liver
200 g of bacon
200 g of salted pork fat
2 red onions
6 cloves of garlic
250 g of butter
200 g of lard
300 ml of dry red wine
100 ml of cognac
200 ml of sweet red wine
2 oranges (juiced)
zest of 1 lemon or orange
120 g of butter
1 tablespoon of honey
pinch of salt
2 cubes (84 g) of yeast
a pinch of sugar
1 kg of plain flour
25 g of salt
200 ml of olive oil
warm water to make the dough
egg for spreading buns
poppy seeds, sesame and coarse salt for decoration
Fry the pork and chicken livers in the melted lard.
Add spices, salt, pepper, salted pork fat, bacon, roughly chopped onion and garlic and fry everything until golden brown.
Pour in red wine and cognac.
Cover with a plate cover and simmer in its own gravy.
Once everything has cooled down, grind on a fine grinder and whip up with softened butter.
Line the pâté form with bacon, then add in the pâté mass.
Let it rest in the refrigerator for two hours.
Caramelize the honey in the butter. Add cinnamon, cloves, red wine and boil to half the volume.
Add good quality cranberry compote, orange juice, salt and boil.
Finally, add washed lemon or orange peel cut into strips (without the white inner peel, which is bitter).
Before serving, remove the cinnamon and cloves. We can serve it with the homemade bun.
Crumble the yeast and let it rise with a little sugar in a cup of warm water (the mixture will start to foam in about 15 minutes).
Pour the flour and salt into the food processor. Pour in the risen yeast and olive oil and process into a soft, smooth dough.
Immediately separate into pieces and weave into various shapes.
Leave to rise on baking paper for about 30 minutes.
Brush with beaten egg. Sprinkle over poppy seeds, salt, sesame or other seeds.
Bake in an oven preheated to 200 oC for about 10-15 minutes until golden brown.
Let cool before serving.