Ground Pork ‘Pâté Chinois’ with Cheese Curds
Maple-Glazed Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Let’s make some introductions: pâté chinois, meet poutine. Since they’re both Québécois dinner standards, we’re sure these two will get along. This recipe serves up all the best comfort of shepherd’s pie, featuring a lush layer of browned ground pork studded with peas and rich with demi-glace for a moist touch of gravy. Change up the top using roasted potatoes and wonderfully squeaky cheese curds. Then sidle in some Brussels sprouts glazed with maple syrup. Casse-croûte au bout!
We will send you:
- 250g Ground pork
- 450g Baby potatoes
- 200g Brussels sprouts
- 15ml Minced garlic
- 150g Green peas
- 60ml Vegetable demi-glace
- 15ml Maple syrup
- 100g Cheese curds
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Medium baking dish
Total Fat
46 g
Saturated Fat
23 g
Sodium
1140 mg
Total Carb
71 g
Sugars
17 g
Protein
48 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
Roast the potatoes & Brussels sprouts
On a lined sheet pan, toss the potatoes with a drizzle of oil, ⅓ of the spices and S&P. Roast, 6 to 8 min., until partially cooked. Remove from the oven, stir and add the Brussels sprouts, a drizzle of oil, the maple syrup and S&P; toss well. Roast, 14 to 16 min., until lightly browned and tender.
Cook the pork
Meanwhile, in a medium pan, heat a generous drizzle of oil on medium-high. Add the pork; season with the remaining spices and S&P. Cook, breaking up the meat, 2 to 3 min., until browned. Add the garlic, peas, demi-glace and 2 tbsp water (double for 4 portions); bring to a simmer. Cook, stirring frequently, 2 to 3 min., until the garlic is fragrant, the peas are warmed through and the pork* is cooked through. Add 2 tbsp butter (double for 4 portions); stir well.
Assemble & bake the ‘pâté chinois’
Transfer the pork to a medium baking dish. Top with the potatoes, cut-sides up, and cheese. Bake, 2 to 3 min., until warmed through and the cheese is lightly browned.
Plate your dish
Divide the ‘pâté chinois’ and Brussels sprouts between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
