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.
1,237,446 24.8/5
Last modified on: December 6th 2015
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
32 g fine (or table) salt - 15
6 g pepper - 16
pork caul (crepine) (optional) - Total weight: 2,232 grams
How long does it take?
| 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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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).
Stage 2
3 hours
Prepare the marinade by mixing: 1 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:
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.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
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How much will it cost?
For 1 kg 800 g : 11.52 €
And to drink?: A good red wine
Source: Home made
More recipes?
This recipe use (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: Stuffed pumpkin gratin, Potatoes with bacon and herbs, Sunday night pasta, Confit of carrots with bacon, Hamburgers, ... All |
| Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Choux pastry (pâte à choux), Express chilli con carne, Little lemon biscuits, Cocotte eggs with Comté, ... All |
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