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.
7 hours 55 min.
Easy
11.60 €
1 kg 800 g
17 IngredientsLast modified on: October 3rd 2019
For 1 kg 800 g, you will need:
- 1
500 g pork belly draught - 2
700 g pork loin - 3
600 g belly (streaky) bacon - 4
1 onion - 5
1 shallot - 6
4 tablespoons Brandy (Cognac or Armagnac) - 7
4 tablespoons Port - 8
1 bunch parsley - 9
1 bayleaf - 10
1 sprig thyme - 11
1 sprig rosemary - 12
½ teaspoon "Quatre-épices" spice blend - 13
2 eggs - 14
28 g fine (or table) salt - 15
4 g pepper - 16
pork caul (crepine) (optional) - 17
2 cloves garlic - Total weight: 2,230 grams
Times for this recipe
Preparation: 55 min.
Resting: 4 hours
Cooking: 3 hours
All in all: 7 hours 55 min.
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 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, 28 g fine (or table) salt and 4 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
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
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 kg 800 g : 11.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Pork loin
Like these other recipes: Paté en croute (terrine in a pie crust), Rabbit terrine, ... See them all 2
Belly (streaky) bacon
Like these other recipes: Cured Pork Belly With Lentils, Roast beef "like they do it in Santa Fe", Potatoes with bacon and herbs, Meatballs, Ardennes Salad, ... See them all 32
Fine (or table) salt
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