Pâté de campagne

Pâté de campagne

By
From
French Lessons
Makes
1
Prep
60 mins
Cooking time
90 mins
Photographer
Steve Brown

This is one of my favourite country-style pâtés. It’s rustic, easy to make and very tasty. It’s also very versatile; instead of pork, try using rabbit, game, wild boar or veal – all equally delicious. Serve it as a starter or a light lunch with a green salad, plenty of crusty bread and a good dollop of piccalilli.

Ingredients

Quantity Ingredient
50ml vegetable oil
2 onions, roughly diced
80ml port
80ml madeira
1/4 teaspoon pepper
1/2 teaspoon salt
550g pork shoulder or neck
125g smoked bacon
150g chicken livers
550g hard pork back fat
1 sprig rosemary, finely chopped
3 sprigs thyme, finely chopped
pinch ground mace
6 juniper berries, ground
6 cloves, ground
50g unsalted pistachio nuts, shelled
50g butter
150g wild mushrooms, roughly sliced

Method

  1. Heat the oil in a heavy-based saucepan. Fry the onions over a moderate heat until caramelised a deep golden brown, about 15 minutes. Add the port and Madeira and season with salt and pepper. Bring to the boil, then remove the pan from the heat and leave to cool.
  2. Mince the pork, bacon, chicken livers and 250 g of the back fat through the coarse setting of your mincer/grinder (or ask your butcher to do this for you). Place in a large mixing bowl and add the onion mixture and all the herbs and spices. Use your hands to mix everything together thoroughly then cover with plastic wrap and refrigerate overnight.
  3. The next day, put the pistachio nuts in a saucepan and cover with cold water. Bring to the boil then immediately remove the pan from the heat. Carefully peel off the outer skins, leaving you with the bright green nuts.
  4. Heat the butter in a frying pan until it foams. Add the mushrooms, season with salt and pepper and sauté for a few minutes until golden brown. Remove from the heat and drain.
  5. Add the pistachio nuts and mushrooms to the minced meats and combine thoroughly. At this point I like to check on the flavour. The best way to do this is to take a teaspoon of the mix, wrap it in plastic wrap and poach it gently in simmering water for a couple of minutes. Taste the cooked mix and adjust the balance of seasoning in the mix according to your liking.
  6. Preheat the oven to 150ºC. Line a 1.5 litre terrine mould with 2 sheets of plastic wrap, making sure there is plenty of overhang. Use a sharp knife to cut the remaining piece of back fat into thin long slices.
  7. Line the terrine with sliced back fat, overlapping each piece slightly – they should overhang the sides too. Spoon in the mix, pressing it firmly into the sides and corners. Bang the terrine on the bench to disperse any air pockets. Smooth the surface of the terrine and fold the slices of back fat up over the top. Pull up one side of the plastic wrap, stretching it firmly over the top. Repeat with the other side and then fold up the short ends in the same way.
  8. Bake the terrine in a bain-marie for 1½ hours, until the internal temperature reaches 78ºC, or the juices run clear when the terrine is pierced with a skewer. Remove the terrine from the bain-marie and set it in a sink filled with ice for 20 minutes. Once cold, refrigerate for 3 days before using. The terrine will keep in the refrigerator for up to 10 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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