Livar meets Bistro Sitèr

'What we want to create is a bistro atmosphere with local ingredients. Livar, of course, fits perfectly into that.'

Kevin Hilkens – Bistro Sitèr

The name “Sitèr” refers to an old French name for Sittard, which reflects its historical connection with France. We wanted to honor this link with the past in the name “Bistro Sitèr.”

We combine authentic French dishes with the best Limburg regional products, prepared with care and a local twist. Our warm, atmospheric interior combines the French bistro feel with recognizable Sittard elements.

Source: bistrositer.nl

Also working with Livar?

Recipe for Livar pâté from Bistro Sitèr

Ingredients:

  • 950 gram Livar loin with neck fillet, without skin
  • 21.5 grams of cholic acid salt
  • 2.2 grams of black pepper
  • 1.5 grams of foelie
  • 2.2 grams mustard seeds
  • 2.8 grams of fennel seeds
  • 1 gram of dried laurel
  • 500 grams of Livar liver
  • 75 grams of pistachios (roasted)
  • 300 grams of Livar cat meat

 

Preparation

Day 1

  • Clean the Livarwang if necessary and cut it into coarse (3 by 3 centimeters) pieces.
  • Mix the chlorella salt into the pork loin and let it pickle for at least 8 hours, preferably overnight.
  • Weigh the spices and keep the fennel seeds and mustard seeds separate.
  • Roast the mustard seeds and mustard seeds in a dry steel pan until the mustard seeds start to pop.
  • Add the hot seeds to the rest of the spices and let them cool completely.
  • When the spices have cooled down, grind them finely in a coffee grinder.

 

Day 2

  • Cut the Livar liver into equally sized pieces as the cheek and rinse it under running cold water for 20 to 30 minutes. Then let it drain well.
  • Mix the spice mixture with the bone. Turn the lever and bone successively through the meat grinder with the fine blade.
  • Mix the roasted pistachio nuts through the dough.
  • Cut about 15 thin slices of Livar cat meat on the slicer. Spray a baking pan with pancoating and cover the pan with the slices of cat meat.
  • Pour the paté mass into the baking dish and fold the pork over the top. Cover with aluminum foil.
  • Cook the pâté in a preheated oven at 130 degrees Celsius for 30 minutes. Then the pâté can settle well.
  • After 30 minutes, insert the probe from the oven into the paté and cook the whole thing at 130 degrees Celsius until the core temperature reaches 72 degrees Celsius.
  • Remove the paté from the oven, remove the aluminum foil, cover with baking paper and then place it under pressure in the refrigerator. Let it sit for one night.
  • Remove the pâté from the mold using a gas burner and cut it into slices.
  • Serve with Monegask onions and sourdough toast.