Herbed Pork Pate Recipes
HERBED PORK PATE
Make and share this Herbed Pork Pate recipe from Food.com.
Provided by Mercy
Categories Spreads
Time P1DT2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork and bacon into 1/2-inch pieces.
- In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper.
- Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally.
- Remove and discard bay leaf; let meat mixture cool 20 minutes.
- Transfer to food processor bowl or meat grinder; add cognac.
- Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.
- Pack mixture into a small crock.
- Cover and chill in the refrigerator 12 to 24 hours.
- Serve with melba rounds or assorted crackers.
Nutrition Facts : Calories 186.8, Fat 16.4, SaturatedFat 5.5, Cholesterol 37.2, Sodium 251.8, Carbohydrate 0.3, Fiber 0.1, Protein 8.9
CRETON - CANADIAN PORK PATE
A pork pate.... served on toast. Very flavorful. It is a french-Canadian thing, a very popular breakfast food in Quebec. I hope you enjoy my version of Creton
Provided by Chef Roger too
Categories Spreads
Time 3h10m
Yield 3 1/2 cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Put all ingredients into a pan, mash together with a potato masher & simmer on low heat for 2 3/4 - 3 hours. If it needs more liquid to cook that long, add more liquid. Do not let it get dry and stick to the bottom of the pan. Stir occasionally. After most of the liquid (2 3/4 - 3 hours) has evaporated, remove bay leaf and beat well with an electric mixer. Pour into a bowl and refrigerate to chill. Serve chilled on a good bread, toasted if you like.
- Note: if your ground pork is lean you will need to add an entire pound of the sausage. It needs the fat to make a pate. You will obviously need to add a little more liquid if you use a whole pound of sausage.
Nutrition Facts : Calories 393.3, Fat 27.4, SaturatedFat 10, Cholesterol 102.4, Sodium 638, Carbohydrate 7.9, Fiber 0.9, Sugar 3.3, Protein 27.3
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RUSTIC COUNTRY PORK TERRINE/PâTé DE CAMPAGNE
From sunsetandsewanee.com
Cuisine French
Category Appetizer
Servings 20
Total Time 2 hrs 45 mins
- In a heavy pot over medium-high heat reduce the 3/4 cup of cognac by a quarter to 1/2 a cup. Remove from heat and reserve.
- In a large frying pan or sauté pan, heat the butter until melted. Add the onion, garlic, thyme and allspice and sauté until the onion is soft. Add the cream and cook for a minute or two to allow the ingredients to marry. Remove from heat and cool.
- Add the reduced cognac and beaten eggs to the pork mixture, and mix thoroughly by hand or in an electric mixer fitted with a paddle. Add the cooled cream and herb and spice mixture, and continue to mix thoroughly.
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