Beef skewers with peanuts

  

Paté from Maastricht
  • 500 GRAM BEEF, in thin strips
  • 50 GRAM PEANUTS, chopped finely
  • 2 CLOVES GARLIC, chopped
  • 1 PIECE OF GINGERROOT, grated
  • 1/2 TSP CHILI POWDER
  • 1/2 TSP CINNAMON POWDER
    •
 
  • 250 GRAM CALF LIVER
  • 500 GRAM MINCED PORK
  • 1 ONION, chopped
  • 2 CLOVES GARLIC, chopped
  • 50 GRAM BUTTER
  • 1 TSP OREGANO, cut
  • 1 EGG
  • 1 TSP SALT
  • 1 TBSP TOMATO PUREE
  • 200 GRAM BACON, sliced
    •

Mix the peanuts with the garlic, ginger, chili powder, cinnamon and salt to taste. Thread the beef of skewers and roll these through the peanut mixture. Grill them until brown, about 5 minutes per side.

Puree the liver in a food processor; add the minced pork and puree one minute more. Mix with all other ingredients except the bacon. Put the bacon slices on the bottom and edges of a cake- or paté tin. Put the meat mixture in and put some slices of bacon on top. Bake one hour at 175 degrees Celsius. Allow the paté to cool down for some hours.

See also delicious recipes for regular paté, paté de Paques, farmers paté and liver paté.

Maastricht is the capital of Dutch Limburg. 17 August is the holiday of Saint Juttemis, a Dutch version of Saint Glinglin, but this saint has really existed. Juttemis is a name for Saint Judith, who has her name day on the 17th of August, as found in 16th century Chronicles in Limburg. Click on culinary calendar for more links between cooking and history.


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