CHEF JOHN'S PATE DE CAMPAGNE
I realize making this pate may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 13h10m
Yield 12
Number Of Ingredients 22
Steps:
- Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
- Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
- Whisk cream, bread crumbs, and eggs together in a bowl.
- Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
- Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
- Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
- Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
- Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
- Refrigerate at least 8 hours to chill and compress the pate.
- To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 10.6 g, Cholesterol 113.5 mg, Fat 14.7 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 5.6 g, Sodium 1120.6 mg, Sugar 4 g
PATE DE CAMPAGNE (COUNTRY-STYLE PATE)
Provided by Craig Claiborne
Categories appetizer
Time 2h15m
Yield 16 or more servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- Combine the meat, liver, onion, garlic and parsley in a mixing bowl and blend well. Add the mixture, one-quarter at a time, to the container of a food processor and blend well. As each batch is processed, scrape it into a bowl. When properly blended, the mixture will be finer than hamburger. Add salt and pepper to taste.
- Combine the eggs, flour, cream and Cognac in a small mixing bowl and blend well with a wire whisk. Add this to the pork mixture and blend thoroughly.
- Select a pate mold large enough to hold the pate mixture (a mold with a two-quart capacity and measuring about 11 1/2 by 4 by 3 1/2 inches is suitable). Line it with very thin slices of fatback, letting the slices overlap the upper edges of the mold.
- Pour and scrape the pate mixture into the prepared mold. Smooth it over. Fold the overlapping slices of fatback over the top of the pate. Add additional thin slices of fatback so that the top is completely but not excessively covered.
- Cover the pate with a lid and place it in a heatproof baking dish. Pour warm water around the pate mold and place it in the oven. Bake one hour and 50 minutes to two hours or to an internal temperature of 160 degrees.
- Remove the pate from the oven and remove the mold from the water bath. Leave the lid on top of the pate. Let stand overnight at room temperature. When cold, serve sliced with cornichons.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 272 milligrams, Sugar 1 gram, TransFat 0 grams
PATE DE CAMPAGNE (COUNTRY PATE)
Bon Apetit Magazine Cooking Life columnist Molly Wizenberg shares her unforgettable recipe for pate de campagne-French country pate. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.
Provided by Raquel Grinnell
Categories Pork
Time 2h45m
Yield 1 pate, 20 serving(s)
Number Of Ingredients 16
Steps:
- Set rack at lowest position in oven and preheat to 350°F Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
- Melt butter in heavy medium skillet over medium heat. Add onion and saute until soft and translucent but not brown, about 8 minutes.
- Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sauteed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
- Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
- Fold bacon slices over, covering pate. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pate until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.
- Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pate to weigh down. Chill overnight. DO AHEAD Can be made 4 days ahead.
- Place loaf pan with pate in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pate crosswise into 1/2-inch slices.
Nutrition Facts : Calories 278.8, Fat 23.8, SaturatedFat 9.3, Cholesterol 84.9, Sodium 581.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 14.1
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Servings 20Published 2008-11-04
- Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
- Melt butter in heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.
- Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated.
- Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides.
- Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan.
- Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight.
- Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.
PâTé DE CAMPAGNE (COUNTRY PATE) - A DELICIOUS FRENCH …
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- 1. Cut the pork shoulder, liver and bacon into strips which can fit into your grinder. 2. Grind the spices and salt with a spice grinder. This will yield a super fine mixture which will distribute evenly across the meat.
- 3. Add the spices to the meat and mix the ingredients. Put the meat and the movable parts of your grinder into the freezer for 1 - 2 hours. This will help with the grinding process and the meat temperature.
- 4. Cut the bread into small cubes and put it in the food processor together with the milk and egg. Let it mix until the ingredients form a homogeneous mass.
- You need this mixture so that the country pate binds nicely and doesn't fall apart. 5. Wipe the terrine mold with a wet cloth and line it with cling film afterwards. The water will make it easier to do so. Important: Do not use foil if you cook the terrine in the oven later.
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- Put the shallot, bay leaf, thyme, Madeira and Cognac into a flat dish. (I use a pyrex square glass dish). Add the meat strips, cover and marinate 6 hours or overnight.
- When ready to make pate, line a 4-cup mold (or 2 small molds) with bacon slices. Drain the liquid from the meat strips into the ground meat and mix (this is the sausage). Place a layer of sausage into the bacon-lined mold, then a layer of eat strips. Continue until all is used, ending with the sausage.
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Estimated Reading Time 6 mins
- Pâté Chaud. Pâté Chaud is a liver and/or meat pâté that is served hot. It is more commonly known as Bánh patê sô, which is a Vietnamese term that means “hot pastry.”
- Pâté Grandmère. Pâté grandmère originated in Gascony. It is a region that is rich in Armagnac, prunes, and flavors. This dish is a classic charcuterie’s dish.
- Pâté de Campagne. Pâté de Campagne is commonly known as the country terrine. It is the easiest and most inexpensive terrine to prepare. It uses inexpensive trims and cuts of meat and can be garnished with whatever is on hand.
- Pâté de Foie Gras. Pâté de Foie Gras is an ultimate delight for pâté lovers. It is known as the king of pâtés. Foie Gras is a French word for fatty liver.
- Pâté de Gibiers. Pâté de Gibiers, or the Wild Game Pâté is made from farmed animals. If pâté is made during the hunting season, the name on the menu would be Menu de la Chasse.
- Pâté en Croûte. Pâté en Croûte or the pie-crust is a pâté baked in a pastry covering. The crust of the pie is cooked in a terrine. According to regulations, the dish should contain at least 50% of the meat that the dish is named after.
- Pâté Lorraine. Pâté Lorraine is a traditional pâté that is made from pork meat and shallots, sometimes mixed with veal. It is made with a pastry covering with pork filling inside.
- Pâté Hénaff. Hénaff is one of the largest producers of pre-prepared pâté which is widely available throughout France.
- Pâté Maison. Pâté Maison is a special pâté that is made from pork liver and chicken liver. This special pâté contains a creamy paste of chicken liver and pork liver that is prepared with onions and herbs.
- Pâté Vigneron. Paté Vigneron contains sliced pork that is cut into strips. The pork is marinated with onions, parsley, white wine, and spices. It has a puff pastry covering.
PâTé DE CAMPAGNE RECIPE | EPICURIOUS
From epicurious.com
3.2/5 (4)Published 2004-08-20Servings 10
- Place the pork, olive oil, shallots, onion, all but six sprigs of the thyme, and all but six of the bay leaves, and the remaining herbs and salt in a large, non-reactive bowl and toss so that all is thoroughly combined.
- Remove the bay leaves and the thyme from the pork, and transfer the meat to a food processor. Process until the meat is coarsely chopped. The meat needs to be in uneven pieces to give texture to the pâté.
- Place the liver in the food processor and purée it. Add it to the pork and other ingredients in the bowl and toss until all the ingredients are thoroughly combined.
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- Remove from the oven and let cool. Place at least 3 one-pound weights on the parchment paper atop the terrine, to weight it down, and when it has reached room temperature refrigerate it for at least 24 hours.
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