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.
1,361,304 24.7/5 for 520 ratings
Last modified on: October 3rd 2019
For 5 kg 400 g, you will need:
- 1
1 kg 500 g pork belly draught - 2
2 kgs 100 g pork loin - 3
1 kg 800 g belly (streaky) bacon - 4
3 onions - 5
3 shallots - 6
12 tablespoons Brandy (Cognac or Armagnac) - 7
12 tablespoons Port - 8
3 bunches parsley - 9
3 bayleaves - 10
3 sprigs thyme - 11
3 sprigs rosemary - 12
1.5 teaspoon "Quatre-épices" spice blend - 13
6 eggs - 14
96 g fine (or table) salt - 15
18 g pepper - 16
pork caul (crepine) (optional) - 17
6 cloves garlic - Total weight: 6,695 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, in a closed jar.
| 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?
Step by step recipe
Stage 1 - 30 min.
Cut 1 kg 500 g pork belly draught, 2 kgs 100 g pork loin and 1 kg 800 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 3 bunches parsley, 6 eggs, 1.5 teaspoon "Quatre-épices" spice blend, 96 g fine (or table) salt and 18 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.
Nutritional information
How much will it cost?
- For 5 kg 400 g : 34.93 €
And to drink?: A good red wine
Source
Home made.More recipes?
This recipe uses (among others) | Pork loin: You can check-out other recipes which use it, like for example: Rabbit terrine, Paté en croute (terrine in a pie crust), ... All |
| Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Confit of carrots with bacon, Roast beef "like they do it in Santa Fe", Surf and turf club sandwich, Sunday night pasta, Larded pork tenderloin, ... All |
| Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Panettone, New leavened bread, Naan, Mustard baps, Pesto crackers, ... All |
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