For 1 kg 800 g, you will need:
How long does it take?
Preparation Resting Cooking Start to finish 54 min. 4 hours 3 hours 7 hours 54 min. Keeping:
Several days in the fridge, in a closed jar
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...
Step by step recipe
This recipe in GIF
Stage 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).
Stage 2 -
Prepare the marinade by mixing: 1
chopped, 4 tablespoons Brandy (Cognac or Armagnac) and 4 tablespoons Port, 1
, 1 sprig
and 1 sprig
Pour onto the meat, mix, cover and refrigerate for at least 3 hours, preferably overnight.
Stage 3 -
After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.
Stage 4 -
Stage 5 -
Mix well, your pâté is now ready to be cooked.
Stage 6 -
Fill pie dishes, terrines or tins, large or small.
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.
Put a piece of pork caul onver each dish.
Stage 9 -
And tuck in the edges, using a
Stage 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.
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 -
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
, good red wine, and... friends.
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. Nutritional information
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). How much will it cost? Note : These prices are only approximate
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: 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: Tartiflette, Rabbit terrine, Confit of carrots with bacon, "Land and sea" kebabs, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Cubed salad, Little lemon biscuits, Rabbit terrine, Tartiflette, Mixed salad stack, ... All News list of cooking-ez.com
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