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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.

1.9M 2 878 4.3

Last modified on: October 3^rd 2019

Keywords for this recipe:Pâté Pie Country Meats Pork Slices Break

For 600 g, you will need:

1 167 g pork belly draught
2 233 g pork loin
3 200 g belly (streaky) bacon
4 ¹⁄₃ onion
5 ¹⁄₃ shallot
6 1 tablespoon Brandy (Cognac or Armagnac)
7 1 tablespoon Port
8 ¹⁄₃ bunch parsley
9 ¹⁄₃ bayleaf
10 ¹⁄₃ sprig thyme
11 ¹⁄₃ sprig rosemary
12 0 teaspoon "Quatre-épices" spice blend
13 1 egg
14 9 g fine (or table) salt
15 1 g pepper
16 pork caul (crepine) (optional)
17 1 garlic clove
Total weight: 731 grams

Change these quantities to make: 600 g 900 g 1 kg 800 g 3 kg 600 g 5 kg 400 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
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Step by step recipe

Stage 1 - 30 min.

Cut 167 g pork belly draught, 233 g pork loin and 200 g belly (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).

Stage 2 - 3 hours

Prepare the marinade by mixing: ¹⁄₃ onion, ¹⁄₃ shallot and 1 garlic clove chopped, 1 tablespoon Brandy (Cognac or Armagnac) and 1 tablespoon Port, ¹⁄₃ bayleaf, ¹⁄₃ sprig thyme and ¹⁄₃ sprig rosemary.

Pour onto the meat, mix, cover and refrigerate for at least 3 hours, preferably overnight.

Stage 3 - 10 min.

After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.

Stage 4 - 2 min.

To the minced meat, add chopped ¹⁄₃ bunch parsley, 1 egg, 0 teaspoon "Quatre-épices" spice blend, 9 g fine (or table) salt and 1 g pepper.

These proportions are correct if you have 1.7 kg of meats, otherwise use this small calculator:

Stage 5 - 2 min.

Mix well, your pâté is now ready to be cooked.

Stage 6 - 5 min.

Fill pie dishes, terrines or tins, large or small.

Stage 7

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.

Stage 8

Put a piece of pork caul onver each dish.

Stage 9 - 5 min.

And tuck in the edges, using a maryse for example.

Stage 10 - 3 hours

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.

Stage 11

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.

Stage 12 - 1 hour

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

Keeping

Several days in the fridge, in a closed jar.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,271 Kcal or 9,508 Kj	90 gr	49 gr	186 gr
114 %	34 %	5 %	28 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
311 Kcal or 1,302 Kj	12 gr	7 gr	25 gr
16 %	5 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 600 g : 3.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Pork loin: You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Rabbit terrine, ... All
	Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Cured Pork Belly With Lentils, Avengers' potatoes, Potatoes with bacon and herbs, Hamburgers, Surf and turf club sandwich, ... All
	Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich bread, Rolled chestnut and apple brioche, Bonnevaux apple tart, Fish fillet in express cooking envelope, Mixed tomato salad, ... All

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Your 2 comments or questions on this recipe

Oups ! Forgot in step #4 (now corrected).
Posted by jh february 12^th 2010 at 16:55 (n° 2)
There is parsley in the receipe, but not in the instructions? When does it go in?
Posted by John february 12^th 2010 at 06:14 (n° 1)

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