Pâté de campagne

Step by step recipe:

  1. 30 min.Pâté de campagne : Photo of step #1
    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).
  2. 3 hoursPâté de campagne : Photo of step #2
    Prepare the marinade by mixing: 1 onion and 1 shallot chopped, 4 tablespoons Brandy (Cognac or Armagnac) and 4 tablespoons Port, 1 bayleaf, 1 sprig thyme and 1 sprig rosemary.

    Pour onto the meat, mix, cover and refrigerate for at least 3 hours, preferably overnight.
  3. 10 min.Pâté de campagne : Photo of step #3
    After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.
  4. 2 min.Pâté de campagne : Photo of step #4
    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:
    function calcul(form) { var viandes = parseInt(form["viandes"].value); var sel = Math.round((viandes * 32) / 1700); var poivre = Math.round((viandes * 6) / 1700); form["sel"].value = sel; form["poivre"].value = poivre; }
    Total weight of meat: g
    Salt : g Pepper : g
  5. 2 min.Pâté de campagne : Photo of step #5
    Mix well, your pâté is now ready to be cooked.
  6. 5 min.Pâté de campagne : Photo of step #6
    Fill pie dishes, terrines or tins, large or small.
  7. Pâté de campagne : Photo of step #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.
  8. Pâté de campagne : Photo of step #8
    Put a piece of pork caul onver each dish.
  9. 5 min.Pâté de campagne : Photo of step #9
    And tuck in the edges, using a maryse for example.
  10. 3 hoursPâté de campagne : Photo of step #10
    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.
  11. Pâté de campagne : Photo of step #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.
  12. 1 hourPâté de campagne : Photo of step #12
    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

Source:

Home made

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