Country Pâté Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEF JOHN'S PATE DE CAMPAGNE



Chef John's Pate de Campagne image

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

1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1 ¼ pounds boneless pork shoulder, cut into 1-inch cubes
6 ounces duck leg meat
4 ounces fatty bacon, chopped
4 ounces chicken livers, roughly chopped
1 small yellow onion, diced
1 shallot, thinly sliced
⅓ cup chopped Italian parsley
¼ cup cognac
5 teaspoons kosher salt
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
⅛ teaspoon pink curing salt (such as Instacure™ #1)
½ cup heavy whipping cream
⅓ cup dry bread crumbs
2 eggs
½ cup dried cherries
½ cup shelled whole pistachios
8 strips bacon, or as needed

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

COUNTRY PâTé



Country Pâté image

Making homemade pâté, of course, is all about grinding. Here again, you can always buy a ready-made pâté from a specialty store, but making your own allows you total command of the quality of the ingredients and the freshness of the finished product. This recipe is for a country-style pâté, which means that it's more rustic in texture and appearance than a smoother, mousse-like pâté. Country-style pâté usually includes chicken liver as well as pork and veal. The mixture is ground coarsely, and small cubes of meat, bits of fruit, and nuts-called garnishes-are folded in before the whole thing is packed into a terrine and baked. Maintaining the desired texture depends on making sure that all the ingredients-as well as the grinding equipment itself-are well chilled before you grind. Place everything in the freezer (the grinder for a half hour, the meat for fifteen minutes or so), so it's very cold, then grind the meats according to their fat content, starting with the fattiest, as these are most likely to lose their structure and become pasty if ground when warm. After baking the terrine in a water bath (bain marie), the final, vital step is weighting the pâté to compress it, eliminating excess moisture and fat and giving it a sliceable texture. Once the terrine is compressed and well chilled, unmold it, then slice with a serrated knife, which will cut cleanly without marring the shape. Serve with its classic accompaniments: good bread, a flavorful grainy mustard, and cornichons.

Yield Serves 6 to 12

Number Of Ingredients 23

1 tablespoon extra-virgin olive oil
3 medium shallots, peeled and minced
8 ounces skinless fatback, cut into small dice, chilled
6 ounces chicken livers (about 6), chilled
5 ounces boneless pork loin, cut into small dice, chilled
5 ounces boneless veal shoulder or neck, cut into small dice, chilled
3 ounces best-quality cooked ham, cut into small dice, chilled
1 ounce fatback, skin removed, cut into 1/3-inch dice
2 ounces chicken liver (about 2), cut into 1/3-inch dice
2 ounces boneless veal neck or shoulder, cut into 1/4-inch dice
2 ounces boneless pork loin, cut into 1/4-inch dice
2 ounces best-quality ham, cut into 1/4-inch dice
10 grinds fresh black pepper
Pinch of allspice
Pinch of freshly ground nutmeg
1 large egg
1 tablespoon cognac
1 tablespoon port wine
1/4 cup golden raisins
1/4 cup plus 2 tablespoons shelled, unsalted pistachios
Coarse salt
2 dried bay leaves
1 1/4 to 1 1/2 pounds thinly sliced bacon or fatback

Steps:

  • Prepare ground meat Heat the oil in a medium sauté pan over medium-low heat. Add shallots and cook until translucent, stirring constantly to prevent browning, about 6 minutes. Place in a large mixing bowl to cool. Meanwhile, grind the meats on medium speed with the fine die, making sure not to put too much meat into the feed tube at once. Grind the fatback first, before it becomes too warm, followed by the chicken livers, then the raw meats. Grind the cooked ham last (it has the firmest texture and least amount of fat and will be able to grind well even though the grinder parts are no longer as cold).
  • Add shallots and garnishes Stir in the shallots, along with all of the garnishes, except the bay leaves. Add 2 teaspoons salt and mix to evenly distribute. To test for seasoning, heat some oil in a small skillet and cook a small amount of pâté mixture thoroughly. Taste and adjust seasoning, if desired.
  • Prepare mold Heat oven to 400°F with rack in center. Line a 1 1/2-quart, 4 by 13-inch terrine with bacon, slightly overlapping the pieces and leaving an overhang of about 4 inches on one side (most likely you will need to use one whole piece and a half piece laid end to end, in order to have a piece long enough to line mold with desired overhang).
  • Fill mold Bring a medium pot of water to a boil while you fill the mold. Spoon some of the meat mixture in the bottom of the mold and press firmly into the corners. Continue with remaining meat, making sure to distribute it firmly and evenly as you work so there are no gaps or air bubbles. When all meat is in the mold, press to flatten meat evenly. Fold over bacon, beginning with the long sides first, then the short ends. Arrange bay leaves on top. Cover with terrine lid.
  • Bake Place terrine in a roasting pan and add boiling water until the level reaches halfway up the sides of the terrine. Bake until an instant-read thermometer inserted near the middle registers 165°F, about 1 1/2 hours.
  • Compress pâté Cut a piece of cardboard to fit the interior of the terrine mold. Wrap cardboard tightly in aluminum foil. Remove terrine from roasting pan. Remove lid, and place terrine on wire rack set on a rimmed baking sheet. Place prepared cardboard on top of the terrine. Weight with canned items or other heavy objects. (This will allow excess fat to spill over the sides of the terrine as the pâté compresses.) Refrigerate terrine for 8 hours. (Terrine can be refrigerated up to 3 days; remove cardboard and weight after 8 hours, then cover tightly with lid or plastic wrap.)
  • Unmold pâté Unmold terrine by inverting onto a platter or cutting board. If necessary, dip terrine in warm water and run a paring knife around edge to loosen before inverting.
  • Serve With a serrated knife, cut pâté into 1/2-inch-thick slices, and serve with toasted baguette slices, grainy mustard, and cornichons.
  • You will need a 1 1/2-quart terrine that is about 4 by 13 inches. The terrine is lined with bacon in the recipe below to add another layer of flavor; be sure there is adequate overhang on one long side of the dish, so you can wrap it over the top of the mixture, covering the entire surface.

COUNTRY PATE



Country Pate image

Provided by Food Network

Categories     appetizer

Time P1DT2h30m

Yield 1 loaf or 18 appetizers

Number Of Ingredients 20

1 pound plus 1-ounce lean veal or chicken
8 ounces lean pork
14 ounces fatback
2 teaspoons salt
1 teaspoon white pepper
1/2 cup applejack, calvados, or brandy
1 tablespoon vegetable oil
4 ounces chicken livers, trimmed
1 tablespoon pureed garlic
1/4 cup brandy
2 1/2 bay leaves
1 slice day-old white bread, crusts removed
2 teaspoons ground allspice
1/2 teaspoon freshly grated nutmeg
3 small eggs
1/2 pound bacon, sliced
1/4 pound baked ham
1/4 pound pickled tongue
4 bay leaves for garnish
5 garlic cloves, peeled

Steps:

  • Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
  • After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
  • Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. 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 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
  • Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
  • Preheat oven to 325 degrees F.
  • Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch 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, alternating pate with strips
  • of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
  • Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
  • Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
  • To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.

More about "country pâté recipes"

COUNTRY PâTé - LEITE'S CULINARIA
May 15, 2019 Line a 1 1/2-quart (1.5-liter) terrine mold or a loaf pan with plastic wrap. If using the bacon to impart a slight smokiness to the pâté, place the …
From leitesculinaria.com
  • In a dry skillet over medium-low heat, toast the peppercorns for a minute or so, shaking the skillet occasionally. Transfer to a spice or coffee grinder.
  • Preheat the oven to 300°F (150°C). Add enough water to a large roasting pan to measure a couple inches deep and slide it in the oven.
  • In a small bowl, combine the flour, eggs, cream, and brandy and stir to blend. Stir this into the seasoned ground pork. Stir in any optional ingredients, if desired.
  • Line a 1 1/2-quart (1.5-liter) terrine mold or a loaf pan with plastic wrap. If using the bacon to impart a slight smokiness to the pâté, place the slices side by side on the plastic with the ends of the bacon strips hanging over the edges of the mold or pan. Fill the mold or pan with the pâté. If using bacon, fold the ends of the bacon slices over the pâté so they meet on top. Fold the plastic wrap over the pâté.


RAYMOND BLANC’S PâTé DE CAMPAGNE (COUNTRY PâTé) RECIPE
Ingredients. 250g boned pork shoulder, cut into 3cm dice; 250g boned belly of pork, cut into 3cm dice; 250g smoked streaky bacon, cut 3cm dice; 300g pig’s liver, cut into 3cm dice
From theoxfordmagazine.com


COARSE COUNTRY PATE RECIPE | DELIA SMITH - DELIA ONLINE
Delia's Coarse Country Pate recipe. If you long to eat some of the rough country pâté available all over France, but in short supply here, why not make some? You won't believe how blissfully easy it is, and using a processor instead of buying …
From deliaonline.com


COUNTRY PâTé. YOUR GUIDE TO FANCY MEATLOAF. - CHEFS …
Nov 15, 2019 For this I used 2 tablespoon chopped fresh thyme, 2 teaspoon dried sage, 2-3 cloves minced garlic, ½ medium white onion, minced or puréed, 1 teaspoon black pepper, 4 oz pork or chicken liver, and 1 teaspoon pâté spice …
From chefsnotes.com


PATE DE CAMPAGNE - LOVE FRENCH FOOD
Nov 23, 2024 What To Serve With Country Paté. Serve this flavorful paté in thick slices with a green salad; Or spread on freshly made toast or crispy French bread. Raw vegetables will pair well along side this ground meat spread. If …
From lovefrenchfood.com


HOMEMADE COUNTRY PâTé (PâTé DE CAMPAGNE) WITH CRANBERRIES …
Dec 21, 2015 ~ Country Pâté with Boar, Pork, Cranberries, and Pistachios ~ I always make homemade pâté for the holidays. It’s a great appetizer to serve at a party with charcuterie, as …
From tastefoodblog.com


COUNTRY STYLE PATE RECIPE - LET THE BAKING BEGIN!
Jun 14, 2015 Country Style Pate – American Test Kitchen Recipe. Original Recipe Source: Country-Style Pate by America’s Test Kitchen. Ingredients for Country Style Pate: Unsalted Butter; diced shallots or yellow onion; ground …
From letthebakingbegin.com


COUNTRY PATE RECIPE - CHEF'S RESOURCE RECIPES
Dec 13, 2024 Country Pate Recipe. December 13, 2024 by Julie Howell. 5/5 - (96 vote) A Classic French-Style Pâté Recipe. Introduction. This classic French-Style Pâté recipe is a rich …
From chefsresource.com


PâTé DE CAMPAGNE (COUNTRY PâTé) - RAYMOND BLANC OBE
Cooking the pâté: Cover loosely with a piece of buttered greaseproof paper, then place the terrine in a roasting tin and slide it onto the oven shelf. Pour boiling water into the roasting tin until it reaches two-thirds of the way up the side of …
From raymondblanc.com


PâTé DE CAMPAGNE (COUNTRY PATE) – A DELICIOUS FRENCH …
Pâté de Campagne (Country Pate) – What do you need to make it? Ingredients for your Pâté de Campagne. Meat (850 g): 550g pork shoulder; 200g pork liver; 150g bacon chunks; This will yield around one terrine mold worth of mixture. …
From wurstcircle.com


BEST COUNTRY PATé RECIPES | FOOD NETWORK CANADA
Feb 4, 2022 A recipe for making the best Country Paté. Cover the pan with tinfoil and assemble a bain-marie (hot water bath) by placing the pan into a roasting pan or other baking vessel wide enough to leave a 1 to 2 inch edge …
From foodnetwork.ca


TERRINE DE CAMPAGNE (COUNTRY PâTé) MASTER RECIPE
Mar 20, 2024 This Master Recipe is intended to be scaled and customized. For a more specific recipe that has been scaled already to a 1 loaf pan batch see Chicken Bacon Chestnut Pâté or …
From homecooksguide.com


COUNTRY PâTé WITH PISTACHIOS - THE FRAYED APRON
How to Make Country Pâté with Pistachios (Pâté de Campagne) This recipe makes a lot so I suggest that you start by gathering 5 small loaf pans or 1-2 larger loaf pans.Of course, small loaves cook faster than large, so it’s really best to …
From thefrayedapron.com


COUNTRY PâTé | RICARDO - RICARDO CUISINE
Bake until a thermometer inserted in the centre reads 74°C (165°F), about 1 1/2 hours. Allow the pâté to cool in the water. Remove from the water and refrigerate for at least 3 hours, …
From ricardocuisine.com


A FRENCH COUNTRY PATE RECIPE - A TASTE OF FRANCE.COM
Country pate recipe pate rustique. 500g / 1lb minced pork 500g / 1lb minced veal, lamb or beef 2 eggs 1 onion finely chopped 2 tablespoons of melted lard 250g / 1/2 pt white wine salt and …
From a-taste-of-france.com


PâTE BRISéE | AMERICA'S TEST KITCHEN RECIPE
For a 9-inch pie, shape dough into 2 disks and wrap each in plastic. Refrigerate for at least 1 hour and up to 1 day before using. For a single crust, shape the dough into 1 disk and wrap in plastic.
From americastestkitchen.com


PâTé DE CAMPAGNE (COUNTRY PâTé) RECIPE - BON APPéTIT
Nov 3, 2008 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.
From bonappetit.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #appetizers     #easy     #dinner-party     #holiday-event     #spreads     #dietary     #low-carb     #low-in-something     #meat     #number-of-servings     #3-steps-or-less

Related Search