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Pâté de Campagne

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Ingredients

  • 125 g (4.4 oz) chicken/pork livers
  • 200 g (7 oz) pork belly
  • 100 g (3.5 oz) pork scotch or shoulder
  • 100 (3.5 oz) pork fat (fat back)
  • 1 whole egg
  • 50 ml (1.7 fl oz) milk or cream
  • 30 g (1 oz) onions (finely diced)
  • 20 g (0.7 oz) shallots (finely diced)
  • 2 tbsp parsley (finely chopped)
  • Half a garlic clove (optional)
  • 1 small twig of thyme

Spices

  • 10 g (.35 oz) sea salt
  • 1 g / ½ tsp white pepper
  • 1 g / ½ tsp signature spice mix or grated nutmeg
  • 1 g / ½ tsp black pepper
  • 1 g / ½ tsp brown or raw sugar
  • 1 or 2tbsp cognac or white wine

Ingredients

  1. Prepare and weigh your ingredients and get all the cookware and utensils ready, including setting up the mincer.
  2. Remove the rind on the pork belly and clean and prepare the livers. Cut the meats into large cubes. Keep the pork in a separate container to the livers.
  3. Evenly sprinkle the spices and parsleyover the pork meat and livers in theirseparate containers followed by the cognac. Leave the pork and livers to macerate in the fridge for at least one hour but preferably overnight.
  4. Once the meats have macerated inthe fridge, pass the livers through the mincer first and place in a bowl. Then mince the pork ingredients with the onion and shallots. Then add a sprinkle of thyme leaves to the meat.
  5. Once the meats and livers are minced, put the livers in the mixer bowl, then add the egg and cream and mix on low speed for a minute.
  6. Add the minced pork to the mixing bowl with the livers and continue mixing on low speed for 5 minutes until it forms a sticky mass.
  7. Pour the mixture into a terrine dish of an adequate size. Press the mixture downwards so it fills out into the corners and to remove any air bubbles. Then clean the edges of the dish with a paper towel.
  8. Cook the pâté uncovered in a preheated oven at 180°C (356 °F) for 10minutes and then reduce the heat to 150 – 160 °C (300 – 320 °F) and continue to cook for between 45 minutes and 1 hour, or until the internal core temperature of the pâté reaches 85°C (185 °F).
  9. Once cooked, cover the dish and leave to rest at room temperature for 1 to 2 hours. Then place in the fridge and leave to rest overnight.
  10. You can eat the pâté the next day or keep for up to 3 days unsliced andcovered in the fridge. Ensure you take the pâté out of the fridge at least 30 minutes before slicing and serving.
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