Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.

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Meat
Miscellanous


Paté en croute (terrine in a pie crust)

For600 g 900 g 1 kg 800 g 3 kg 600 g 5 kg 400 g

MeasuresMetric Metric weight Metric volumes Read more...

For 1 kg 800 g, you will need:

500 g pork belly draught
700 g pork loin
600 g streaky bacon
1 onion
1 shallot
4 tablespoons Brandy (Cognac or Armagnac)
4 tablespoons Port
1 bunch parsley
1 bayleaf
1 sprig thyme
1 sprig rosemary
½ teaspoon mixed spice (quatre-épices)
2 eggs
32 g fine (or table) salt
6 g pepper
pork caul (crepine) (optional)

Nutritional information:

Whole recipe

Calories

6877

344%

Proteins

271g

104%

Carbohydrates

141g

13%

Fats

565g

86%

Per 100 g

Calories

308

15%

Proteins

12g

Carbohydrates

Fats

25g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 54 min.
Resting : 4 hours
Cooking : 3 hours
Start to finish : 7 hours 54 min.

Preservation : Several days in the fridge, in a closed jar

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How much will it cost?

For 1 kg 800 g : 11.52 €

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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).
Prepare the marinade by mixing: 1 onion and 1 shallot chopped, 4 tablespoons Brandy (Cognac or Armagnac) and 4 tablespoons Port, 1 bayleaf, 1 sprig thyme and 1 sprig rosemary. Pour onto the meat, mix, cover and refrigerate for at least 3 hours, preferably overnight.
After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.
To the minced meat, add chopped 1 bunch parsley, 2 eggs, ½ teaspoon mixed spice (quatre-épices), 32 g fine (or table) salt and 6 g pepper. These proportions are correct if you have 1.7 kg of meats, otherwise use this small calculator: Total weight of meat: g Salt : g Pepper : g
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

Source:

Home made

Last modified on: March 1^st 2012

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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 12^th 2010 at 06:14 by John.

Oups ! Forgot in step #4 (now corrected).

Comment #2 posted on february 12^th 2010 at 16:55 by jh.

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