Country Pate Recipes

COUNTRY STYLE PATE - AMERICAN TEST KITCHEN RECIPE

Steps:

• In a skillet sweat the onion with the butter over medium heat until translucent, about 3 minutes .
• Combine 1 lb ground pork, 1/2 lb diced bacon, and 6 oz chopped liver until evenly distributed.
• In a separate bowl mix 1 egg, 2 Tbsp heavy whipping cream, 3-4 garlic cloves, 2 Tbsp thyme, ½ tsp ground pepper and 1½ tsp salt.
• Now bring the meat mixture, 2 Tbsp heavy cream mixture, diced carrots, cornichons and onions together and mix thoroughly.
• Place 1 bay leaf into the bottom of each 3" x 6" mini loaf pan, or 2-3 leaves if you're using one 4" x 9". Line the form with bacon, slightly overlapping, and allowing the ends to hang over the form. You will later wrap the filling with the ends that overhang. I cut each strip in half, instead of using the whole strip, which I regretted later.
• Drop the baking form against a counter several times, to bring out any bubbles that might have formed and to compact the meat mixture in. Cover the filled loaf pan with foil and wrap the ends tightly against the sides of the pan. Now put the filled loaf pans into a 3 inch rimmed baking pan. Fill the baking pan with hot boiling water until it comes halfway to the filled loaf pans. Put the baking a probe thermometer in the middle of one of the filled pans and extend the cord to the outside of the oven.
• Place in preheated to 350F oven and bake until the thermometer registers 165F.
• Remove the baking pan from the oven. Remove loaf pans, discard the liquid. Place the loaf pans back into the baking dish. Place something flat on top (like a cutting board) and put something heavy on top to compress the terrine and make it less crumbly when cutting. When the terrine has cooled to room temperature, remove the weight, clean the outside of the loaf pans and refrigerate for about 5-6 hours or overnight.
• When ready to serve, place the loaf pan into a bowl of hot water for about 20-30 seconds. Unwrap the foil from the top, place a plate or serving board on top and with one swift motion invert the terrine onto the plate. For cleaner cuts, dip a knife into hot water, wipe it and then cut the terrine into slices. Serve with pickles and fresh loaf of bread.

PATE DE CAMPAGNE (COUNTRY PATE)

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.

COUNTRY PâTé

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

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.