How To make Country Pate
1 1/2 lb Boneless pork, ground fine
-twice 1 lb Boneless veal, ground fine
-twice 3/4 c Dry white wine
2 tb Brandy
2 tb Oil
Salt Freshly ground black pepper 2 lg Onions, sliced thin
2 sm Cloves garlic, halved
1 lb Fresh pork fatback, sliced
-thin 1 Cornichon pickle for garnish
Servings: Makes about 3 lbs From: Sallie Krebs DIRECTIONS: In a large bowl, combine the pork and veal. Mix the wine, brandy and oil with salt and pepper to taste, and pour the mixture over the meats. Scatter the onions and garlic on top. Cover the bowl tightly and refrigerate it for at least 24 hours. Preheat the oven to 375-F. Discard the onions, but put the garlic through a press and knead it into the meats together with the wine mixture. Break off a small piece of meat and fry it in a lightly oiled skillet over moderate heat for 3 or 4 minutes, or until its juices run clear, without a trace of pink. Taste the piece and, if you like, add more garlic, salt and pepper. (Pork is unsafe to eat uncooked; do not taste the meats raw.) Slightly overlapping the slices, line the bottom and sides of a 2-quart terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with the fatback. Pack the meat mixture into the mold, and arrange the remaining slices of fatback on top of it. Fit foil over the mold, or cover the meat mixture with foil and a lid. To let steam escape, pierce a hole in the foil with a skewer. If you are using a lid, insert the skewer through its hole to puncture the foil. Set the mold on a rack in a large pan or dish. Place them all in the oven, and pour enough almost-boiling water into the pan to cover 2/3 of the mold. Bake for 2 hours or until the pate shrinks slightly from the sides of the mold and the surrounding fat and juices are a clear yellowish white with no traces of pink. Or insert a meat thermometer; it should register 160-F when the pate is done. Take the pate from the oven, but leave the foil in place. Set the pate on a rack to cool to room temperature. Then put another pan with a heavy can or weights inside it, or even a brick, on top of the pate to compact the meats. Chill the pate thoroughly (overnight is best) with the weights in place. Before serving, cut the cornichon into a fan shape, slicing lengthwise through the pickle 4 or 5 times to within 1/2 inch of one end. Spread the slices into a fan, and garnish the pate with it. Source: Best Recipes from Time-Life Books, ISBN# 0-517-06502-9 Originally from: Great Dinners from Life
How To make Country Pate's Videos
Million-Dollar Country Pâté: A Simple Recipe That Looks (and Tastes!) Like a Million Bucks
Quit loafing around! This Million-Dollar Country Pâté recipe is made with pretty basic stuff, but the results are solid freaking gold: chfstps.co/29PYUmD
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How to make Sardine Pate | A tasty lunch in 5 mins
How to make a delicious Sardine Pate, this recipe is easy, cheap and tasty. Learn to make this delicious Sardine spread in under 5 minutes. This recipe makes for a great Lunch, Brunch or even late night Snack. If you like classic Fish paste then this amazing recipe will blow you away. The video will show you how to make this lovely Sardine Pate.
My recipe in this video is very easy, quick and fool proof to prepare and cook. Anyone can make this tasty and delicious dish for a date night, a dinner party, to feed the whole family, or to impress your friends. This recipe is hearty and rustic, and so so tasty!
#sardinesrecipe #pate #sardinepate
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How to make Pork and Game Country Pâté
New edit with less noise. Sorry for the duplication, but I think the background noise and hiss on the previous edit was distracting. Let me know what you think of this edit.
Recipe for a non-liver pâté that's easy to make with basic equipment.
More detail for the Country Pâté Recipe:
Ingredients for 2 lots of pâté:
Breast meat from 1 woodpigeon; 1 small wild duck; 1 pheasant
Pork lion fillet, about 400g
4 to 6 garlic cloves
2 to 4 Thyme sprigs
glass of Cognac
50-60ml olive oil
Pepper
Goose fat
600g Pancetta
2kg Sausage meat
300ml double cream
2 handfuls chopped fresh tarragon
1 handful chopped flatleaf parsley
10ml chopped thyme
Oven temperature: 180C conventional oven; 160C fan; GasMark 4
1 hour to 1 hr 20
For just one lot of pâté, halve the ingredients but keep the cooking time the same.
Signature Paté en Croûte at 1 Michelin star Bozar restaurant in Brussels, Belgium
Bozar Restaurant is a unique restaurant located in the heart of Brussels in Belgium. It is the restaurant of Chef Karen Torosyan and the place where he shares his vision on gastronomy with the world. Bozar is located inside the Bozar art center, the famous center for Fine Arts in Brussels.
What makes Karen truly unique is his total devotion of creating perfect dishes and bringing a selection of great French classic dishes back to life. In a time where chefs often try to do more and combine more flavours, Karen does just the opposite. He chooses to work on a limited selection of dishes but only serves them once they are truly perfect.
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Basic Pork Terrine (Country Pâté) Recipe
Impress your friends with this recipe and serve this rustic pork terrine on a platter with bread, pickles, preserves, and all of your favorite condiments. There’s nothing fancy about this recipe. It’s as simple as it gets. Stay tuned for more advanced Terrine Recipes
1 1/4 lb ground pork shoulder
1/4 lb 1/2 inch diced pork shoulder
1/2 tbsp kosher salt
1/2 tsp black pepper
1/4 tsp nutmeg
1/4 cup bread crumbs
1/4 cup milk
1 egg
Cook in a water bath at 350°F until internal temperature is 160°F
Pâté de Campagne (Country Pâté)
Funny motivational speaker Vinny Verelli makes a Country Pâté.
Complete recipe on blog at:
When I told some friends I was going to make Pâté for Thanksgiving they made a face. Not because it was non traditional, but because they thought that pâté was made from liver. Sure many terrines are made from a variety of livers but not ALL pâtés have liver in them.
The pâté here is void of any liver and is filled with different cuts of meat and held together with bacon.
And by the way, the pâté was an appetizer, we still had turkey with all the traditional trimmings.
posted by humorous motivational speaker Vinny Verelli