Pâté de campagne
For 1 kg 800 g, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Resting : 4 hours
Cooking : 3 hours
Start to finish : 7 hours 54 min.
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Step by step recipe:
Cut 500 g pork belly draught, 700 g pork loin and 600 g streaky bacon into medium sized pieces, remove everything that is not soft: skin, bones, gristle, etc.
Salt and pepper lightly, then weigh all the meat to arrive at a total (from which to calculate seasoning).
After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.
Mix well, your pâté is now ready to be cooked.
Fill pie dishes, terrines or tins, large or small.
For aesthetic reason, you can cover your pâtés with a layer of pork caul; it does not alter the taste, but it look's more attractive.
If you have pork caul, soak in cold water to clean well, then rinse.
Put a piece of pork caul onver each dish.
And tuck in the edges, using a maryse for example.
Then cook, using one of the three following methods:
1) Classic: put your dishes, uncovered, in a bain-marie, in the oven at 302°F (150°C) and cook for three hours.
2) Long: put your dishes, uncovered, in the oven at 230°F (110°C), and cook for 4 or 5 hours.
3) In bread oven, if you have one: after cooking your bread, wait until oven temperature drops to 302°F (150°C), then put in dishes, uncovered, for 5 or 6 hours.
It's the cooking time which affects the taste of your pâté, so don't hesitate to cook for a long time at low temperature.
When your pâté is cooked, cover and refrigerate for at least 2 or 3 days, for the flavours to develop fully .
Then eat with pickles, bread, good red wine, and... friends.
Remarks:You will note that there is no liver in this recipe, I think (as Gireg) that it's unnecessary and adds nothing of interest to either the taste or texture.
This recipe can be adapted easily to your taste, by varying the ingredients. The only important thing is to keep the right proportion of seasonings to weight of meat.
And to drink?A good red wine
Last modified on: March 1st 2012
Your 2 comments or questions on this recipe:
There is parsley in the receipe, but not in the instructions? When does it go in?
Comment #1 posted on february 12th 2010 at 06:14 by John.
Oups ! Forgot in step #4 (now corrected).
Comment #2 posted on february 12th 2010 at 16:55 by jh.