COUNTRY PâTé (PâTé DE CAMPAGNE)
A recipe for the classic French dish. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.
Recipe From epicurious.com
Provided by Maria Helm Sinskey
Yield Makes 20 servings
Categories Pork,Appetizer,Bake,Bastille Day,Dinner,Bacon,Ham,Cognac/Armagnac,Candy Thermometer,Bon Appétit,Sugar Conscious,Wheat/Gluten-Free,Peanut Free,Tree Nut Free,Soy Free
- 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 saut&é 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. 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 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. Bake pâté 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 pâté to weigh down. Chill overnight. Do Ahead Can be made 4 days ahead.
- 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.
- Tiny French pickles; available at specialty foods stores.
Number Of Ingredients: 17
- 3/4 cup Cognac
- 3 tablespoons unsalted butter
- 1 cup minced onion
- 2 1/2 pounds ground pork
- 12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan)
- plus 14 bacon slices
- 3 garlic cloves, pressed
- 2 1/2 teaspoons salt
- 2 1/2 teaspoons dried thyme
- 1 1/2 teaspoons allspice
- 1 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 1/3 cup whipping cream
- 1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips
- Coarse sea salt
- Dijon mustard
Recipe From epicurious.com
Yield 1 loaf
- Trim veal or chicken and pork of excess fat and tendons.Cut into 1" cubes & pass through a meat grinder. Transfer to a large bowl. Stir in salt, pepper & applejack. Cover the pate and refrigerate 1-3 days. Remove and heat oil in a medium skillet over high heat. Sauté livers until well browned, about 1 min per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 min, being careful not to let it color. Reserve garlic with liver. Add brandy and bay leaves to skillet. Scrape bottom of pan to loosen brown bits & cook over low heat until warm, about 5 mins. Set aside to cool and remove and discard bay leaves. Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 C. marinated ground meat, allspice, nutmeg & brandy and stir. Transfer to a food processor, add eggs, and puree until a smooth paste is formed. Place puree in a large bowl, add remaining ground meat, and combine. Preheat oven to 325 degrees. Line a 9x5x3" glass loaf pan with bacon slices so they overhang lengthwise, about 3". Slice ham and tongue into 4x1/2x1/2" julienne strips. Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure. Fold overhanging bacon over the top. Tap pan against a counter to firmly pack. Garnish top with bay leaves & garlic cloves. Cover with foil, tucking edges under. Place inside a larger pan & pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hrs 15 mins. Cool. Place cooled pate on a baking sheet & cover with another baking sheet. Top with 3 lbs of weights & refrigerate. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter.
Number Of Ingredients: 23
- 1 lb Lean veal or chicken; plus
- 1 oz Lean veal or chicken
- 8 oz Lean pork
- 14 oz Fatback
- 2 ts Salt
- 1 ts Freshly-ground white pepper
- 1/2 c Applejack, calvados, or
- 1 tb Vegetable oil
- 4 oz Chicken livers; trimmed
- 1 tb Pureed garlic
- 1/4 c Brandy
- 2 1/2 Bay leaves
- 1 sl Day old white bread; crusts
- 2 ts Ground allspice
- 1/2 ts Freshly-grated nutmeg
- 3 sm Eggs
- 1/2 lb Bacon; sliced
- 1/4 lb Baked ham
- 1/4 lb Pickled tongue
- 4 Bay leaves; for garnish
- 5 Garlic cloves; peeled
Make and share this Country Pate recipe from Food.com.
Recipe From food.com
Provided by Chef Regina V. Smith
Yield 12 serving(s)
- In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree.
- In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper.
- Spray a 9" X 5" loaf pan with cooking spray and line the pan with 6 of the prosciutto slices. Spoon the meat mixture into the pan. Cover with the remaining prosciutto slices and press lightly. Cover with aluminum foil. Refrigerate for one hour.
- With a rack in the middle position, preheat the oven to 350°F.
- Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan.
- Bake until a thermometer inserted into the center reads 165 F, about 1 1/2 hours. Allow the pate to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight.
- Served chilled or at room temperature with slices of French bread.
Number Of Ingredients: 12
- 1/4 lb salt pork, diced
- 1/2 lb chicken liver
- 1/2 lb boneless skinless chicken thighs, cubed
- 1 lb ground pork
- 2 tablespoons cognac or 2 tablespoons brandy
- 2 teaspoons herbes de provence
- 1 teaspoon fresh thyme leave, chopped
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 slices prosciutto
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Recipe From cooking.nytimes.com
Provided by Sam Sifton
Yield 6 to 8 servings
Categories dinner, dips and spreads, appetizer, main course
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Number Of Ingredients: 7
- 8 tablespoons unsalted butter, cut into cubes
- 2 medium shallots, peeled and finely chopped
- 1 pint fresh chicken livers, approximately 1 pound, trimmed
- 1 tablespoon fresh thyme leaves, chopped
- 1/3 cup Madeira or port
- 3 tablespoons heavy cream, plus more as needed
- Kosher salt to taste
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