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
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 a Country Pâté (no liver recipe)
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.
Signature Paté en Croûte at 1 Michelin star Bozar restaurant in Brussels, Belgium
Bozar Restaurant is a unique restaurant located in the heart of Brussels in Belgium. It is the restaurant of Chef Karen Torosyan and the place where he shares his vision on gastronomy with the world. Bozar is located inside the Bozar art center, the famous center for Fine Arts in Brussels.
What makes Karen truly unique is his total devotion of creating perfect dishes and bringing a selection of great French classic dishes back to life. In a time where chefs often try to do more and combine more flavours, Karen does just the opposite. He chooses to work on a limited selection of dishes but only serves them once they are truly perfect.
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Pâté de Campagne (Country Pâté)
Funny motivational speaker Vinny Verelli makes a Country Pâté.
Complete recipe on blog at:
When I told some friends I was going to make Pâté for Thanksgiving they made a face. Not because it was non traditional, but because they thought that pâté was made from liver. Sure many terrines are made from a variety of livers but not ALL pâtés have liver in them.
The pâté here is void of any liver and is filled with different cuts of meat and held together with bacon.
And by the way, the pâté was an appetizer, we still had turkey with all the traditional trimmings.
posted by humorous motivational speaker Vinny Verelli
Country Pâté (Pâté de Campagne) | Cooking The French Laundry
Country Pâté (Pâté de Campagne). One of the first things that I ever learned while I was working at Bouchon in Beverly Hills. One of the chefs asked if I wanted to stay a little longer after work to help with the Pâté. Boy let me tell you whut. This was the most amazing thing that I have ever done. Taking something that is almost a soup (bad description) and turning it into a lovely meat log, so full of spice and everything nice. After I was shown how to make it I was judged by the Head Chef and then I was put in charge of making the Pâté from then on (until I left). This recipe is a close one to me and I always love to make it and have people try it for the first time and are blown away at how amazing it is.
Served with some mustard, pickles and toast and I am set.
If you ever have the opportunity to make a Pâté or at least try it, do not hesitate.
If you want to see anything specific don't forget to leave it in the comments and always share with your friends!!!
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Pate Farce
250 grams fat back, diced
375 grams veal chuck, diced
500 grams chicken livers, diced
2 egg yolks
85 grams brandy
250 grams bread, no crust
250 grams whole milk
26 grams salt
6 grams thyme
5 bay leaves
6 grams nutmeg
6 grams black pepper
1 gram pink salt
Mom's Terrine (French meat pâté)
French people love their terrine #meatloaf pâtés. Watch Benoit prepare a delicious but simple French classic.
Ingredients:
600 grams ground #pork with fat
300 grams #liver of your choice (Chicken, beef etc)
2 tablespoon Cognac
1 table spoon flour (or flax meal to make keto/gluten free)
1 beaten egg
Salt & pepper to taste
Recipe:
- Cut liver into bite size pieces and marinate with Cognac for at 24-48 hours. You can add herbs, spices, salt and pepper to your own taste. I added a few pieces of broccoli, onion, and garlic as well.
- After marinate is complete combine with ground pork, flour and beaten egg.
Once well mixed place in your terrine.
- Preheat oven to 350°F (175°C)
- Seal lid using a thick flour and water mix. Put it in oven for 1 hour at 350°F (175°C) then reduce to 300°F (150°C) for another hour. At the end, switch the oven off and leave the terrine there until the oven cools, at that point place the terrine (still sealed) in the refrigerator overnight.
- To unseal the terrine carefully use a knife to cut away the flour seal and open the lid.
Et voila! You're ready to eat!! You may want to serve it with cornichons (small sour pickles) and fresh bread slices. Also delicious with other fermented vegetables.