How To make Country Pate' with Pistachios
1 tb Butter
1/2 c Shallots; coarsely chopped
1/2 lb Pork liver; or veal liver,
1/4 ts Thyme; dry
1/2 Bay leaf; crumbled
3/4 lb Veal; lean, cut into 1-inch
1 lb Pork; lean, cut into 1-inch
1/2 lb Ham; cooked, cut into 1/2-i
1/2 c Pistachios; shelled, toaste
1/8 Allspice
1/8 ts Ground cloves
1/4 ts Ground cloves
1/4 ts Nutmeg; fresly grated
1/8 ts Ground cumin
1 pn Ground cinnamon
1 pn Cayenne pepper
1/2 c Dry white wine
1 Salt to taste if desired
1 Freshly ground pepper to tas
2 Sl Bacon; lean
Servings: 8 1. Preheat the oven to 425F. 2. Heat the butter in a heavy skillet and add
the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally. 3. Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl. 4. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal. 5. Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet until cook through. Taste the patty and add more seasonings as desired. 6. Pack the mixture in a 5- or 6-cup loaf pan. Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150F. Remove the pan from the oven and let stand until ready to serve. 7. The pate' is excellent hot or cold. Cut it crosswise into slices and serve. Yield: 6 to 10 servings. Recipe from "Cuisine Rapide" by Pierre Franey and Bryan Miller.
How To make Country Pate' with Pistachios's Videos
Country Pate | Paté de Campagne
This recipe is how to make a coarse meaty paté. It's quite easy to make paté, but you do need to allow plenty of time for setting etc. I prefer coarse patés over smooth, livery ones. I actually made two patés in this video - one cooked in a bain marie in the oven, the other in a water bath heated by an immersion circulator.
By the way, immersion circulators are fairly inexpensive now, so if you want to play with sous vide cookery, this is the time. Here's a link to some SV immersion circulators (affiliate link):
The written recipe for Country Paté is here:
CHAPTERS
00:00 Intro & shoutout
00:38 Ingredients
2:22 Mince the meat
3:35 Mix the ingredients
4:58 Assemble the pate
6:50 Cook the pate
7:47 Compress the pate
8:36 Remove from tin
10:12 Taste Test Time
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Mark Bittman puts a new spin on an old-world recipe.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Country Pate | EASY TO LEARN | QUICK RECIPES
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Craft a Delicious Terrine at Home: Guide to French Charcuterie basics
Learn to make your own pâté and terrine in time for Christmas.
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FRENCH COUNTRY STYLE PATE TERRINE - PATE DE CAMPAGNE - French chef Gerard GARBE
COUNTRY-STYLE PÂTÉ - FRENCH PÂTÉ DE CAMPAGNE - TERRINE
This is quite an easy recipe, much cheaper than buying it from the butcher.
Learn how to make this delicious French Pâté de Campagne, or Country style pâté or terrine, one of the most delicious French Charcuterie on the restaurants’ menus.
The final texture and flavour are exceptional. You can serve it with traditional Cornichons, French mustard, and toasted Country Bread. The Pâté can be made in advance as it freezes very well.
Ingredients for the Pâté de Campagne
600g of boneless pork: shoulder (cut into strips)
400g of pork belly: (cut into strips)
300 g chicken liver, or Pork liver
12 slices of Bacon not too smokey
60 g of shallots (thinly sliced)
15 g butter to cook the shallots
10 slices of Bacon
5 cloves of minced garlic
50 g of pistachio nuts
10 g of green pepper corn
60 mls Cognac or Port
Spices for the Pâté:
¼ tsp of Nutmeg
¼ tsp of Clove
¼ tsp of Ginger
¼ tsp of Cayenne pepper
16 g od table salt
For the Panade:
3 eggs
1/3 cup of fine Bread crumb
Herbs:
1 tbsp of chopped Italian parsley
1 tsp of chopped Rosemary
1 Tsp of chopped Thyme
1 tsp of fresh chopped Tarragon
6 bay leaves
Luting paste:
100 g plain flour (4oz)
50 mls water (1/8 of Pint)
Port : Jelly: 150mls
Cooking time:
1hour and 30 minutes
In a Bain Marie and
In the Oven at 170⁰C
Cool down 1 Night in the fridge
Method:
1-Chop finely the shallots and the garlic and cook them 5 minutes in a pan with butter or olive oil on slow until slightly melted.
2-Cut the Pork meat into strips thin enough to get into the meat grinder. Remove the sinews from the chicken livers.
3-When the meat is ground add the seasoning, Panade, herbs, shallots, spices, green pepper corn, salt then add the cognac,
4-Mix thoroughly until evenly distributed.
If you don’t have a mixer, ask your butcher to do it for you or use your food processor pulse on and off a few times. Don’t over pulse.
5-Transfer a 1/3 of the farce in the bottom of a terrine, align the Pistachios.
6-Fill another 1/3 of farce, pressing well to avoid air pockets.
7-Add a lay of pieces of bacon.
8-Cover with the last third of farce. Flattening well and add bay leaves on the top.
9-Cook in a bain Marie for around 90 minutes at 170⁰C, or when the middle reach 72 ⁰C
10-Cool down and add the jelly around the side of your terrine.
11-Decorate the top of the Pâté with herbs parsley rosemary and baby French gherkin (cornichons)
12-Let rest in the fridge or cool room over night for best result.
13-Serve with toasted country bread, little cornichons, and mustard.
Enjoy your charcuterie
Bravo you are done. Bon Appetit.
Have a great weekend. Rendez vous very soon for a new delice Love you
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Grunauer - Making A Country Pâté
Chef Matthias Seyfrid prepares one of the key components of the jausenbrettl appetizer.