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.
1,446,705 24.6/5 for 582 ratings
Grade this recipe: Last modified on: October 3rd 2019
For 1 kg 800 g, you will need:
- 0
500 g pork belly draught - 1
700 g pork loin - 2
600 g belly (streaky) bacon - 3
1 onion - 4
1 shallot - 5
4 tablespoons Brandy (Cognac or Armagnac) - 6
4 tablespoons Port - 7
1 bunch parsley - 8
1 bayleaf - 9
1 sprig thyme - 10
1 sprig rosemary - 11
½ teaspoon "Quatre-épices" spice blend - 12
2 eggs - 13
32 g fine (or table) salt - 14
6 g pepper - 15
pork caul (crepine) (optional) - 16
2 cloves garlic - Total weight: 2,232 grams
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, in a closed jar.Step by step recipe
Stage 1 - 30 min.
Cut 500 g pork belly draught, 700 g pork loin and 600 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).
Salt and pepper lightly, then weigh all the meat to arrive at a total (from which to calculate seasoning).
Stage 2 - 3 hours
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 bunch parsley, 2 eggs, ½ teaspoon "Quatre-épices" spice blend, 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:
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.
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.
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
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.
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
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 6,876 Kcal or 28,788 Kj | 269 gr | 146 gr | 561 gr |
| 344 % | 103 % | 14 % | 85 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 308 Kcal or 1,290 Kj | 12 gr | 7 gr | 25 gr |
| 15 % | 5 % | 1 % | 4 % |
How much will it cost?
- For 1 kg 800 g : 11.64 €
Note : These prices are only approximate.
Source
Home made.More recipes?
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: Hamburgers, Rillons de Tours, Potted meat (rillettes), Winemaker's toast, Sunday night pasta, ... All |
| Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Souda salad, Chestnut moelleux, Rolled chestnut and apple brioche, Tomato feuilleté with pesto, Choux pastry (pâte à choux), ... All |
Other recipes you may also like
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.94,893 25/5 for 1 ratings 6 hours 46 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...216,925 284.2/5 for 32 ratings 7 days 15 min.
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.101,9423.9/5 for 17 ratings 6 min.
Pickled gherkins
Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.94,782 73.1/5 for 11 ratings 4 hours 36 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.105,1925/5 for 1 ratings 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-05-31)
Note: We'll never share your email with anyone else.
Follow this recipe (as 38 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
Your 2 comments or questions on this recipe