How To make Country Pate
1 1/2 lb Boneless pork, ground fine
-twice 1 lb Boneless veal, ground fine
-twice 3/4 c Dry white wine
2 tb Brandy
2 tb Oil
Salt Freshly ground black pepper 2 lg Onions, sliced thin
2 sm Cloves garlic, halved
1 lb Fresh pork fatback, sliced
-thin 1 Cornichon pickle for garnish
Servings: Makes about 3 lbs From: Sallie Krebs DIRECTIONS: In a large bowl, combine the pork and veal. Mix the wine, brandy and oil with salt and pepper to taste, and pour the mixture over the meats. Scatter the onions and garlic on top. Cover the bowl tightly and refrigerate it for at least 24 hours. Preheat the oven to 375-F. Discard the onions, but put the garlic through a press and knead it into the meats together with the wine mixture. Break off a small piece of meat and fry it in a lightly oiled skillet over moderate heat for 3 or 4 minutes, or until its juices run clear, without a trace of pink. Taste the piece and, if you like, add more garlic, salt and pepper. (Pork is unsafe to eat uncooked; do not taste the meats raw.) Slightly overlapping the slices, line the bottom and sides of a 2-quart terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with the fatback. Pack the meat mixture into the mold, and arrange the remaining slices of fatback on top of it. Fit foil over the mold, or cover the meat mixture with foil and a lid. To let steam escape, pierce a hole in the foil with a skewer. If you are using a lid, insert the skewer through its hole to puncture the foil. Set the mold on a rack in a large pan or dish. Place them all in the oven, and pour enough almost-boiling water into the pan to cover 2/3 of the mold. Bake for 2 hours or until the pate shrinks slightly from the sides of the mold and the surrounding fat and juices are a clear yellowish white with no traces of pink. Or insert a meat thermometer; it should register 160-F when the pate is done. Take the pate from the oven, but leave the foil in place. Set the pate on a rack to cool to room temperature. Then put another pan with a heavy can or weights inside it, or even a brick, on top of the pate to compact the meats. Chill the pate thoroughly (overnight is best) with the weights in place. Before serving, cut the cornichon into a fan shape, slicing lengthwise through the pickle 4 or 5 times to within 1/2 inch of one end. Spread the slices into a fan, and garnish the pate with it. Source: Best Recipes from Time-Life Books, ISBN# 0-517-06502-9 Originally from: Great Dinners from Life
How To make Country Pate's Videos
How to Make Pâté de Campagne - Country Style Pâté - Pate de Campagne - Terrine de Campagne
Learn how to make this French country-style pâté de Campagne (terrine de campagne) made of duck and pork that is very easy to make, but requires a bit of patience. Charcuterie terrine as it's best!
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Pâté de Campagne ingredients: 0:27
Pâté de Campagne method: 0:55
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Basic Pork Terrine (Country Pâté) Recipe
Impress your friends with this recipe and serve this rustic pork terrine on a platter with bread, pickles, preserves, and all of your favorite condiments. There’s nothing fancy about this recipe. It’s as simple as it gets. Stay tuned for more advanced Terrine Recipes
1 1/4 lb ground pork shoulder
1/4 lb 1/2 inch diced pork shoulder
1/2 tbsp kosher salt
1/2 tsp black pepper
1/4 tsp nutmeg
1/4 cup bread crumbs
1/4 cup milk
1 egg
Cook in a water bath at 350°F until internal temperature is 160°F
UNCUT: Country Ham Pâté with Stephen Barber
Chef Stephen Barber of Farmstead at Long Meadow Ranch in St. Helena, California shares his recipe for Country Ham Pâté.
To learn more about the National Pork Board's resources for foodservice, visit:
FRENCH COUNTRY STYLE PATE TERRINE - PATE DE CAMPAGNE - French chef Gerard GARBE
COUNTRY-STYLE PÂTÉ - FRENCH PÂTÉ DE CAMPAGNE - TERRINE
This is quite an easy recipe, much cheaper than buying it from the butcher.
Learn how to make this delicious French Pâté de Campagne, or Country style pâté or terrine, one of the most delicious French Charcuterie on the restaurants’ menus.
The final texture and flavour are exceptional. You can serve it with traditional Cornichons, French mustard, and toasted Country Bread. The Pâté can be made in advance as it freezes very well.
Ingredients for the Pâté de Campagne
600g of boneless pork: shoulder (cut into strips)
400g of pork belly: (cut into strips)
300 g chicken liver, or Pork liver
12 slices of Bacon not too smokey
60 g of shallots (thinly sliced)
15 g butter to cook the shallots
10 slices of Bacon
5 cloves of minced garlic
50 g of pistachio nuts
10 g of green pepper corn
60 mls Cognac or Port
Spices for the Pâté:
¼ tsp of Nutmeg
¼ tsp of Clove
¼ tsp of Ginger
¼ tsp of Cayenne pepper
16 g od table salt
For the Panade:
3 eggs
1/3 cup of fine Bread crumb
Herbs:
1 tbsp of chopped Italian parsley
1 tsp of chopped Rosemary
1 Tsp of chopped Thyme
1 tsp of fresh chopped Tarragon
6 bay leaves
Luting paste:
100 g plain flour (4oz)
50 mls water (1/8 of Pint)
Port : Jelly: 150mls
Cooking time:
1hour and 30 minutes
In a Bain Marie and
In the Oven at 170⁰C
Cool down 1 Night in the fridge
Method:
1-Chop finely the shallots and the garlic and cook them 5 minutes in a pan with butter or olive oil on slow until slightly melted.
2-Cut the Pork meat into strips thin enough to get into the meat grinder. Remove the sinews from the chicken livers.
3-When the meat is ground add the seasoning, Panade, herbs, shallots, spices, green pepper corn, salt then add the cognac,
4-Mix thoroughly until evenly distributed.
If you don’t have a mixer, ask your butcher to do it for you or use your food processor pulse on and off a few times. Don’t over pulse.
5-Transfer a 1/3 of the farce in the bottom of a terrine, align the Pistachios.
6-Fill another 1/3 of farce, pressing well to avoid air pockets.
7-Add a lay of pieces of bacon.
8-Cover with the last third of farce. Flattening well and add bay leaves on the top.
9-Cook in a bain Marie for around 90 minutes at 170⁰C, or when the middle reach 72 ⁰C
10-Cool down and add the jelly around the side of your terrine.
11-Decorate the top of the Pâté with herbs parsley rosemary and baby French gherkin (cornichons)
12-Let rest in the fridge or cool room over night for best result.
13-Serve with toasted country bread, little cornichons, and mustard.
Enjoy your charcuterie
Bravo you are done. Bon Appetit.
Have a great weekend. Rendez vous very soon for a new delice Love you
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How to make Pork and Game Country Pâté
New edit with less noise. Sorry for the duplication, but I think the background noise and hiss on the previous edit was distracting. Let me know what you think of this edit.
Recipe for a non-liver pâté that's easy to make with basic equipment.
More detail for the Country Pâté Recipe:
Ingredients for 2 lots of pâté:
Breast meat from 1 woodpigeon; 1 small wild duck; 1 pheasant
Pork lion fillet, about 400g
4 to 6 garlic cloves
2 to 4 Thyme sprigs
glass of Cognac
50-60ml olive oil
Pepper
Goose fat
600g Pancetta
2kg Sausage meat
300ml double cream
2 handfuls chopped fresh tarragon
1 handful chopped flatleaf parsley
10ml chopped thyme
Oven temperature: 180C conventional oven; 160C fan; GasMark 4
1 hour to 1 hr 20
For just one lot of pâté, halve the ingredients but keep the cooking time the same.
Country French Pate
Country French Pate:To get this complete recipe with instructions and measurements, check out my website: kcinthekitchen.com or chatndish.com