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
How to Make Ham Hock Terrine
A Basic but delicious Ham Hock Terrine.
Ham hocks - 3 (from the best butcher you can find)
Carrots - 4
Celery Sticks - 4
Onion - 1
Bay Leaves - 4
Black Pepper Corns - 30+
Whole Grain Mustard - 2 Table Spoons
chefrick.co.uk
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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Mom's Terrine (French meat pâté)
French people love their terrine #meatloaf pâtés. Watch Benoit prepare a delicious but simple French classic.
Ingredients:
600 grams ground #pork with fat
300 grams #liver of your choice (Chicken, beef etc)
2 tablespoon Cognac
1 table spoon flour (or flax meal to make keto/gluten free)
1 beaten egg
Salt & pepper to taste
Recipe:
- Cut liver into bite size pieces and marinate with Cognac for at 24-48 hours. You can add herbs, spices, salt and pepper to your own taste. I added a few pieces of broccoli, onion, and garlic as well.
- After marinate is complete combine with ground pork, flour and beaten egg.
Once well mixed place in your terrine.
- Preheat oven to 350°F (175°C)
- Seal lid using a thick flour and water mix. Put it in oven for 1 hour at 350°F (175°C) then reduce to 300°F (150°C) for another hour. At the end, switch the oven off and leave the terrine there until the oven cools, at that point place the terrine (still sealed) in the refrigerator overnight.
- To unseal the terrine carefully use a knife to cut away the flour seal and open the lid.
Et voila! You're ready to eat!! You may want to serve it with cornichons (small sour pickles) and fresh bread slices. Also delicious with other fermented vegetables.
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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Campagne Terrine – Bruno Albouze
When you turn a classic terrine de campagne into a stunning prosciutto wrapped terrine yule log! You've got the ultimate charcuterie delicacy for your holidays ????????????
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Country Pâté (Pâté de Campagne) | Cooking The French Laundry
Country Pâté (Pâté de Campagne). One of the first things that I ever learned while I was working at Bouchon in Beverly Hills. One of the chefs asked if I wanted to stay a little longer after work to help with the Pâté. Boy let me tell you whut. This was the most amazing thing that I have ever done. Taking something that is almost a soup (bad description) and turning it into a lovely meat log, so full of spice and everything nice. After I was shown how to make it I was judged by the Head Chef and then I was put in charge of making the Pâté from then on (until I left). This recipe is a close one to me and I always love to make it and have people try it for the first time and are blown away at how amazing it is.
Served with some mustard, pickles and toast and I am set.
If you ever have the opportunity to make a Pâté or at least try it, do not hesitate.
If you want to see anything specific don't forget to leave it in the comments and always share with your friends!!!
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Pate Farce
250 grams fat back, diced
375 grams veal chuck, diced
500 grams chicken livers, diced
2 egg yolks
85 grams brandy
250 grams bread, no crust
250 grams whole milk
26 grams salt
6 grams thyme
5 bay leaves
6 grams nutmeg
6 grams black pepper
1 gram pink salt