Country Pâté

By Soo Kim and The Test Kitchen

9 people added this to their Recipe Box

Rate this recipe »

Country Pâté
Photography by Ed Pond

This recipe makes 10 servings

Nutritional Info
Per serving: about	-
cal	421421 cal
pro	28 g28g pro
total fat	31 g31g total fat
sat. fat	15 g15g sat. fat
carb	5 g5g carb
fibre	1 g1g fibre
chol	175 mg175mg chol
sodium	994 mg994mg sodium
potassium	498 mg498mg potassium
% RDI:	-
calcium	22 calcium
iron	2222 iron
vit A	8686 vit A
vit C	1010 vit C
folate	4545 folate

Preparation time: 35 minutes
Total time : 33 hours (includes chilling)

Seasoning is key to a good pâté. This recipe may seem to have a lot of salt, pepper and spices, but the flavours mellow as the pâté cures. Serve with Dijon mustard, baguette slices and cornichons for an authentic French experience.

Ingredients

1 tsp peppercorns 1 1tsp tsppeppercorns or ground pepper
10 allspice berries 10 10allspice berries
3 whole cloves 3 3whole cloves
1 lb lean ground pork 1 1lb lblean ground pork
8 oz ground veal 8 8oz ozground veal
1/2 cup unsalted pistachios 1/2 1/2cup cupunsalted pistachios
1/4 cup finely chopped shallots 1/4 1/4cup cupfinely chopped shallotshallots
3 tbsp cognac 3 3tbsp tbspcognac or brandy
1 tbsp cornstarch 1 1tbsp tbspcornstarch
2-1/2 tsp coarse salt 2-1/2 2-1/2tsp tspcoarse salt
2 tsp chopped fresh thyme 2 2tsp tspchopped fresh thyme
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 lb bacon 1 1lb lbbacon
4 oz piece Black Forest ham , cut in thick strips4 4oz ozpiece Black Forest ham, cut in thick strips
Chicken Mixture:
6 oz chicken livers , trimmed and chopped6 6oz ozchicken liverchicken livers, trimmed and chopped
8 oz boneless skinless chicken thighs , halved lengthwise8 8oz ozboneless skinless chicken thighboneless skinless chicken thighs, halved lengthwise
1 tbsp cognac 1 1tbsp tbspcognac or brandy
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

In spice grinder or using mortar and pestle, finely grind together peppercorns, allspice berries and cloves if using whole spices.

In large bowl, combine spice mixture, pork, veal, pistachios, shallots, cognac, cornstarch, salt, thyme and garlic. Cover with plastic wrap; refrigerate for at least 3 hours or for up to 24 hours.

Chicken Mixture: Meanwhile, in bowl, combine livers, chicken thighs, cognac, salt and pepper. Cover with plastic wrap; refrigerate for at least 3 hours or for up to 24 hours.

Line terrine mould or 8- x 4-inch (1.5 L) loaf pan with bacon, leaving enough overhang to cover terrine completely.

Gently press one-third of the pork mixture into mould. Arrange chicken thighs lengthwise in mould. Press half of the remaining pork mixture over top. Arrange chicken livers in row down centre. Arrange ham strips down either side of livers. Gently press remaining pork mixture over top, smoothing loaf. Fold bacon overhang to cover completely.

Place mould in centre of large double thickness square of foil; bring sides up and over to cover mould, folding seam several times to seal. Place in roasting pan; pour in enough warm water to come halfway up sides of mould. Bake in 325°F (160ºC) oven until digital rapid read thermometer inserted in centre reads 170ºF (77ºC), about 2-1/2 hours.

Remove from water bath; unwrap and let cool for 30 minutes. Refrigerate until cold, about 3 hours. Wrap in plastic wrap and refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 4 days.)

To serve, run knife around mould and invert pâté onto cutting board. Scrape away gelatin. (If crisp bacon is desired, brown loaf in skillet over medium heat until lightly browned, about 1 minute per side.) Slice with hot knife.

Source : Canadian Living Magazine: December 2011