PATE DE CAMPAGNE (COUNTRY-STYLE PATE)
Provided by Craig Claiborne
Categories appetizer
Time 2h15m
Yield 16 or more servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- Combine the meat, liver, onion, garlic and parsley in a mixing bowl and blend well. Add the mixture, one-quarter at a time, to the container of a food processor and blend well. As each batch is processed, scrape it into a bowl. When properly blended, the mixture will be finer than hamburger. Add salt and pepper to taste.
- Combine the eggs, flour, cream and Cognac in a small mixing bowl and blend well with a wire whisk. Add this to the pork mixture and blend thoroughly.
- Select a pate mold large enough to hold the pate mixture (a mold with a two-quart capacity and measuring about 11 1/2 by 4 by 3 1/2 inches is suitable). Line it with very thin slices of fatback, letting the slices overlap the upper edges of the mold.
- Pour and scrape the pate mixture into the prepared mold. Smooth it over. Fold the overlapping slices of fatback over the top of the pate. Add additional thin slices of fatback so that the top is completely but not excessively covered.
- Cover the pate with a lid and place it in a heatproof baking dish. Pour warm water around the pate mold and place it in the oven. Bake one hour and 50 minutes to two hours or to an internal temperature of 160 degrees.
- Remove the pate from the oven and remove the mold from the water bath. Leave the lid on top of the pate. Let stand overnight at room temperature. When cold, serve sliced with cornichons.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 272 milligrams, Sugar 1 gram, TransFat 0 grams
PATE DE CAMPAGNE (COUNTRY PATE)
Bon Apetit Magazine Cooking Life columnist Molly Wizenberg shares her unforgettable recipe for pate de campagne-French country pate. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.
Provided by Raquel Grinnell
Categories Pork
Time 2h45m
Yield 1 pate, 20 serving(s)
Number Of Ingredients 16
Steps:
- Set rack at lowest position in oven and preheat to 350°F Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
- Melt butter in heavy medium skillet over medium heat. Add onion and saute until soft and translucent but not brown, about 8 minutes.
- Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sauteed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
- Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
- Fold bacon slices over, covering pate. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pate until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.
- Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pate to weigh down. Chill overnight. DO AHEAD Can be made 4 days ahead.
- Place loaf pan with pate in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pate crosswise into 1/2-inch slices.
Nutrition Facts : Calories 278.8, Fat 23.8, SaturatedFat 9.3, Cholesterol 84.9, Sodium 581.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 14.1
More about "country pâté pâté de campagne recipes"
PâTé DE CAMPAGNE (COUNTRY PâTé) RECIPE | BON APPéTIT
2008-11-04 Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling …
From bonappetit.com
4/5 (1)Author Molly WizenbergServings 20
From bonappetit.com
4/5 (1)Author Molly WizenbergServings 20
See details
COUNTRY PâTé (PâTé DE CAMPAGNE) RECIPE | EPICURIOUS
2008-12-03 Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes. Step 7 Remove loaf pan from …
From epicurious.com
4.8/5 (55)Servings 20
From epicurious.com
4.8/5 (55)Servings 20
See details
PâTé DE CAMPAGNE RECIPE – HOW TO MAKE A COUNTRY …
2017-01-13 Learn how to make Pâté de Campagne! Go to http://foodwishes.blogspot.com/2017/01/pate-de-campagne-finally-something.html for the ingredient amounts, more inf...
From youtube.com
Author Food WishesViews 942K
From youtube.com
Author Food WishesViews 942K
See details
HOW TO MAKE PâTé DE CAMPAGNE - COUNTRY STYLE PâTé
Learn how to make this French country-style pâté de Campagne (terrine de campagne) made of duck and pork that is very easy to make, but requires a bit of pat...
From youtube.com
From youtube.com
See details
PâTé DE CAMPAGNE (COUNTRY PATE) - A DELICIOUS FRENCH …
Cut the bread into small cubes and put it in the food processor together with the milk and egg. Let it mix until the ingredients form a homogeneous mass. You need this mixture so that the country pate binds nicely and doesn’t fall apart. …
From wurstcircle.com
From wurstcircle.com
See details
RAYMOND BLANC’S PâTé DE CAMPAGNE (COUNTRY PâTé) RECIPE
Ingredients. 250g boned pork shoulder, cut into 3cm dice; 250g boned belly of pork, cut into 3cm dice; 250g smoked streaky bacon, cut 3cm dice; 300g pig’s liver, cut into 3cm dice
From theoxfordmagazine.com
From theoxfordmagazine.com
See details
PâTé DE CAMPAGNE (COUNTRY PâTé) RECIPE - RAYMOND …
Step 1. Chopping the meats: Pre-heat the oven to 160C. In a food processor, using the pulse button, chop the pork shoulder until you have a coarse mince texture. Using a spatula, transfer the meat from the food processor to a large …
From raymondblanc.com
From raymondblanc.com
See details
COUNTRY PâTé WITH PISTACHIOS | THE FRAYED APRON
Position oven rack to lowest position and preheat to 350°F. Melt the butter in a medium skillet over medium heat. Add the onion and cook until soft and translucent, stirring occasionally to …
From thefrayedapron.com
From thefrayedapron.com
See details
» PATé DE CAMPAGNE (COUNTRY PATé) | RECIPES, FOOD, VICTUALS
Nov 3, 2016 - This Pin was discovered by Jen Walsh. Discover (and save!) your own Pins on Pinterest
From pinterest.ca
From pinterest.ca
See details
COUNTRY PATE | PATé DE CAMPAGNE - YOUTUBE
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 ...
From youtube.com
From youtube.com
See details
PâTé DE CAMPAGNE RECIPE (FRENCH COUNTRY-STYLE PORK TERRINE)
Stir into the meat mixture. Make a small patty with some of the meat and cook it in a skillet. Taste the patty and adjust salt and other seasonings. The meat should be well seasoned. Preheat …
From whats4eats.com
From whats4eats.com
See details
PâTé DE CAMPAGNE (COUNTRY PâTé) RECIPE - EASY RECIPES
Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes. Step 7 Remove loaf pan from baking pan and transfer to rimmed baking sheet. …
From recipegoulash.cc
From recipegoulash.cc
See details
COUNTRY PâTé (PâTé DE CAMPAGNE) | RECIPE CART
3/4 cup Cognac 3 tablespoons unsalted butter 1 cup minced onion 2 1/2 pounds ground pork 12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan) 3 …
From getrecipecart.com
From getrecipecart.com
See details
COUNTRY PâTé ( PâTé DE CAMPAGNE ) RECIPE | EPICURIOUS.COM | PATE ...
Country Pâté (Pâté de Campagne) 50 ratings · Serves 20. epicurious. 426k followers ... Country Pate Recipes. French Country Pate Recipe. Carne. Cuisines Diy. Offal. Ground …
From pinterest.com
From pinterest.com
See details
COUNTRY PâTé (PâTé DE CAMPAGNE) | RECIPE | RECIPES, STUFFED …
Aug 17, 2018 - A recipe for the classic French dish. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.
From pinterest.ca
From pinterest.ca
See details
TOP 47 COUNTRY PATE RECIPES - HOUSMEN.ALFA145.COM
Ingredient: 20 dried apricots; 1 cup cognac; 1 tablespoon vegetable oil, or duck fat; 1 medium onion, minced; 2 medium shallots, minced; 6 cloves garlic, minced
From housmen.alfa145.com
From housmen.alfa145.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love