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.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2011
- 1 teaspoon peppercorns
- 1 teaspoon ground pepper
- 10 allspice berries
- 3 whole cloves
- 1 lb lean ground pork
- 8 oz ground veal
- 1/2 cup unsalted pistachios
- 1/4 cup finely chopped shallots
- 3 tablespoons cognac
- 3 tablespoons brandy
- 1 tablespoon cornstarch
- 2 1/2 teaspoons coarse salt
- 2 teaspoons chopped fresh thyme
- 1 clove garlic minced
- 1 lb bacon
- 4 oz piece Black Forest ham cut in thick strips
- 6 oz chicken livers trimmed and chopped
- 8 oz boneless skinless chicken thighs halved lengthwise
- 1 tablespoon cognac
- 1 tablespoon brandy
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 994 mg
- Protein 28 g
- Calories 421.0
- Total fat 31 g
- Potassium 498 mg
- Cholesterol 175 mg
- Saturated fat 15 g
- Total carbohydrate 5 g
- Iron 22.0
- Folate 45.0
- Calcium 2.0
- Vitamin A 86.0
- Vitamin C 10.0