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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.

2.10 M 2× 4.2/5 (997 reviews)

7 hours 55 min. difficulté

Easy

11.60 €

600 g

17 Ingredients

Last modified on: October 3^rd 2019

For this recipe: I want to make it (1384×) I made it (1072×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 600 g, you will need:

1 170 ml pork belly draught
2 235 ml pork loin
3 200 ml 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 13 ml fine (or table) salt
15 1 ml pepper
16 pork caul (crepine) (optional)
17 1 garlic clove

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

Times for this recipe

Preparation: 55 min.

Resting: 4 hours

Cooking: 3 hours

All in all: 7 hours 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 30 min.

Cut 170 ml pork belly draught, 235 ml pork loin and 200 ml 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, 13 ml fine (or table) salt and 1 ml 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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	90 RDI=40 %	50 RDI=5 %	190 RDI=30 %	2,300 RDI=120 %	9,640 RDI: 120 %
Per 100 g	10 RDI=5 %	6 RDI=1 %	30 RDI=4 %	310 RDI=20 %	1,290 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg

How much will it cost?

For 600 g : 3.90 €

Change currency:

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

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The 2 comments already posted 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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