Pâté de campagne
Ingredients: Serves 4 persons
- 1 tb Butter
- ½ Onion (chopped)
- 200g Ground lean pork
- 200g Ground pork fat
- 200g Ground veal
- 100g Pork or chicken liver (cut into small dice)
- 1 Clove garlic peeled & a pinch of ground cloves
- ½ ts Ground allspice & a pinch of ground nutmeg
- 1 Egg (beaten)
- 1 tb Brandy
- Salt & Pepper
- 100g Bacon sliced
Method:
- Melt butter in a small saute pan and cook onion over low heat until soft but not brown. Leave to cool.
- In a processor puree the pork, pork fat, veal, pork or chicken liver, garlic, allspice, cloves, nutmeg, eggs, cooked onion, brandy,salt and pepper. (Divide the mixture in half if it does not all fit comfortably in the machine)
- Saute a small piece of mixture and taste for seasoning. It should be highly seasoned. If not add more salt and pepper. Set oven at 350F. Line the sides and base of a terrine mold with bacon reserving 2 slices.
- Pack pork mixture in the mold and smooth the top.
- Cut remaining bacon in thin strips and arrange on top of the pâté.
- Cook the pâté uncovered in a water bath until done when tested with a skewer (1.1/4 to 1.1/2) hours.
- Let pâté cool to tepid. Insert a board that fits inside the rim of the terrine. Distribute weights on top and chill.
- De-mold the pâté and cut in slices at the table.
The pâté should be made at least 48 hours ahead so that the flavours mellow. It can be kept up to 5 days in the refrigerator. Variations: Pâté de porc solgnote (Pork pâté with Hazelnuts) Add 1 cup toasted peeled hazelnuts to the pork mixture. Pâté de Pork Marbree (Marbled pork pâté) Roll each chicken liver in very thinly sliced pork fat or fat bacon. Make mixture without livers. Pack half of the mixture into the mold and place livers down the center. Cover with remaining mixture and bake. When sliced the pâté is marbled with liver outlined in fat. Serve with pickles, crusty French bread and a fruit chutney.