Pâté de campagne


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.
2.05 M 4.2/5 (994 reviews)
Grade this recipe:
Keywords:
Last modified on: October 3rd 2019
For 1 kg 800 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 55 min.
Resting: 4 hours
Cooking: 3 hours
All in all: 7 hours 55 min.
When should you start or finish this recipe?
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.
Pâté de campagne
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
Pâté de campagne
Prepare the marinade by mixing: 1 onion, 1 shallot and 2 cloves garlic 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.

Stage 3 - 10 min.
Pâté de campagne
After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.

Stage 4 - 2 min.
Pâté de campagne
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:
Meats : grams

Stage 5 - 2 min.
Pâté de campagne
Mix well, your pâté is now ready to be cooked.

Stage 6 - 5 min.
Pâté de campagne
Fill pie dishes, terrines or tins, large or small.

Stage 7
Pâté de campagne
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
Pâté de campagne
Put a piece of pork caul onver each dish.

Stage 9 - 5 min.
Pâté de campagne
And tuck in the edges, using a maryse for example.

Stage 10 - 3 hours
Pâté de campagne
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
Pâté de campagne
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
Pâté de campagne
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
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe270 RDI=100 %150 RDI=10 %560 RDI=90 %6,880 RDI=340 %28,790 RDI: 340 %
Per 100 g10 RDI=5 %6 RDI=1 %30 RDI=4 %310 RDI=20 %1,290 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Egg
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)
Other recipes you may also like
Hummus
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
May 30th 2020330 K4.7 20 min.
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17th 2018301 K4.3 2 min.
Creamy risotto with vegetables
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...
June 12th 2011380 K5 2 hours 55 min.
Stewed apricots
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12th 2023773 K 143.6 1 hour 20 min.
Peanut rolls
Peanut rolls
Combining soft and crunchy textures, these flavour-packed peanut rolls are delicious just as they are, but they are also ideal for burgers.
October 24th 201778 K4.6 4 hours
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-10-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • Oups ! Forgot in step #4 (now corrected).
    Posted by jh february 12th 2010 at 16:55 n° 2
  • There is parsley in the receipe, but not in the instructions? When does it go in?
    Posted by John february 12th 2010 at 06:14 n° 1
Follow this recipe (as 35 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page