Country Pate Recipes

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CHEF JOHN'S PATE DE CAMPAGNE



Chef John's Pate de Campagne image

I realize making this pate may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 13h10m

Yield 12

Number Of Ingredients 22

1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1 ¼ pounds boneless pork shoulder, cut into 1-inch cubes
6 ounces duck leg meat
4 ounces fatty bacon, chopped
4 ounces chicken livers, roughly chopped
1 small yellow onion, diced
1 shallot, thinly sliced
⅓ cup chopped Italian parsley
¼ cup cognac
5 teaspoons kosher salt
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
⅛ teaspoon pink curing salt (such as Instacure™ #1)
½ cup heavy whipping cream
⅓ cup dry bread crumbs
2 eggs
½ cup dried cherries
½ cup shelled whole pistachios
8 strips bacon, or as needed

Steps:

  • Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
  • Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
  • Whisk cream, bread crumbs, and eggs together in a bowl.
  • Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
  • Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
  • Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
  • Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
  • Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
  • Refrigerate at least 8 hours to chill and compress the pate.
  • To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 10.6 g, Cholesterol 113.5 mg, Fat 14.7 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 5.6 g, Sodium 1120.6 mg, Sugar 4 g

KING OF COUNTRY PATE



King of Country Pate image

Provided by Food Network

Categories     appetizer

Time P1DT2h30m

Yield 1 loaf or 18 appetizers

Number Of Ingredients 20

1 pound plus 1-ounce lean veal or chicken
8 ounces lean pork
14 ounces fatback
2 teaspoons salt
1 teaspoon white pepper
1/2 cup applejack, calvados, or brandy
1 tablespoon vegetable oil
4 ounces chicken livers, trimmed
1 tablespoon pureed garlic
1/4 cup brandy
2 1/2 bay leaves
1 slice day-old white bread, crusts removed
2 teaspoons ground allspice
1/2 teaspoon freshly grated nutmeg
3 small eggs
1/2 pound bacon, sliced
1/4 pound baked ham
1/4 pound pickled tongue
4 bay leaves for garnish
5 garlic cloves, peeled

Steps:

  • Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
  • After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
  • Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
  • Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
  • Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
  • Preheat oven to 325 degrees F.
  • Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
  • Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips
  • of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
  • Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
  • Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
  • To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.

COUNTRY PATE



Country Pate image

Provided by Food Network

Categories     appetizer

Time P1DT2h30m

Yield 1 loaf or 18 appetizers

Number Of Ingredients 20

1 pound plus 1-ounce lean veal or chicken
8 ounces lean pork
14 ounces fatback
2 teaspoons salt
1 teaspoon white pepper
1/2 cup applejack, calvados, or brandy
1 tablespoon vegetable oil
4 ounces chicken livers, trimmed
1 tablespoon pureed garlic
1/4 cup brandy
2 1/2 bay leaves
1 slice day-old white bread, crusts removed
2 teaspoons ground allspice
1/2 teaspoon freshly grated nutmeg
3 small eggs
1/2 pound bacon, sliced
1/4 pound baked ham
1/4 pound pickled tongue
4 bay leaves for garnish
5 garlic cloves, peeled

Steps:

  • Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
  • After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
  • Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
  • Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
  • Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
  • Preheat oven to 325 degrees F.
  • Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
  • Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips
  • of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
  • Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
  • Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
  • To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.

COUNTRY PâTé



Country Pâté image

Making homemade pâté, of course, is all about grinding. Here again, you can always buy a ready-made pâté from a specialty store, but making your own allows you total command of the quality of the ingredients and the freshness of the finished product. This recipe is for a country-style pâté, which means that it's more rustic in texture and appearance than a smoother, mousse-like pâté. Country-style pâté usually includes chicken liver as well as pork and veal. The mixture is ground coarsely, and small cubes of meat, bits of fruit, and nuts-called garnishes-are folded in before the whole thing is packed into a terrine and baked. Maintaining the desired texture depends on making sure that all the ingredients-as well as the grinding equipment itself-are well chilled before you grind. Place everything in the freezer (the grinder for a half hour, the meat for fifteen minutes or so), so it's very cold, then grind the meats according to their fat content, starting with the fattiest, as these are most likely to lose their structure and become pasty if ground when warm. After baking the terrine in a water bath (bain marie), the final, vital step is weighting the pâté to compress it, eliminating excess moisture and fat and giving it a sliceable texture. Once the terrine is compressed and well chilled, unmold it, then slice with a serrated knife, which will cut cleanly without marring the shape. Serve with its classic accompaniments: good bread, a flavorful grainy mustard, and cornichons.

Yield Serves 6 to 12

Number Of Ingredients 23

1 tablespoon extra-virgin olive oil
3 medium shallots, peeled and minced
8 ounces skinless fatback, cut into small dice, chilled
6 ounces chicken livers (about 6), chilled
5 ounces boneless pork loin, cut into small dice, chilled
5 ounces boneless veal shoulder or neck, cut into small dice, chilled
3 ounces best-quality cooked ham, cut into small dice, chilled
1 ounce fatback, skin removed, cut into 1/3-inch dice
2 ounces chicken liver (about 2), cut into 1/3-inch dice
2 ounces boneless veal neck or shoulder, cut into 1/4-inch dice
2 ounces boneless pork loin, cut into 1/4-inch dice
2 ounces best-quality ham, cut into 1/4-inch dice
10 grinds fresh black pepper
Pinch of allspice
Pinch of freshly ground nutmeg
1 large egg
1 tablespoon cognac
1 tablespoon port wine
1/4 cup golden raisins
1/4 cup plus 2 tablespoons shelled, unsalted pistachios
Coarse salt
2 dried bay leaves
1 1/4 to 1 1/2 pounds thinly sliced bacon or fatback

Steps:

  • Prepare ground meat Heat the oil in a medium sauté pan over medium-low heat. Add shallots and cook until translucent, stirring constantly to prevent browning, about 6 minutes. Place in a large mixing bowl to cool. Meanwhile, grind the meats on medium speed with the fine die, making sure not to put too much meat into the feed tube at once. Grind the fatback first, before it becomes too warm, followed by the chicken livers, then the raw meats. Grind the cooked ham last (it has the firmest texture and least amount of fat and will be able to grind well even though the grinder parts are no longer as cold).
  • Add shallots and garnishes Stir in the shallots, along with all of the garnishes, except the bay leaves. Add 2 teaspoons salt and mix to evenly distribute. To test for seasoning, heat some oil in a small skillet and cook a small amount of pâté mixture thoroughly. Taste and adjust seasoning, if desired.
  • Prepare mold Heat oven to 400°F with rack in center. Line a 1 1/2-quart, 4 by 13-inch terrine with bacon, slightly overlapping the pieces and leaving an overhang of about 4 inches on one side (most likely you will need to use one whole piece and a half piece laid end to end, in order to have a piece long enough to line mold with desired overhang).
  • Fill mold Bring a medium pot of water to a boil while you fill the mold. Spoon some of the meat mixture in the bottom of the mold and press firmly into the corners. Continue with remaining meat, making sure to distribute it firmly and evenly as you work so there are no gaps or air bubbles. When all meat is in the mold, press to flatten meat evenly. Fold over bacon, beginning with the long sides first, then the short ends. Arrange bay leaves on top. Cover with terrine lid.
  • Bake Place terrine in a roasting pan and add boiling water until the level reaches halfway up the sides of the terrine. Bake until an instant-read thermometer inserted near the middle registers 165°F, about 1 1/2 hours.
  • Compress pâté Cut a piece of cardboard to fit the interior of the terrine mold. Wrap cardboard tightly in aluminum foil. Remove terrine from roasting pan. Remove lid, and place terrine on wire rack set on a rimmed baking sheet. Place prepared cardboard on top of the terrine. Weight with canned items or other heavy objects. (This will allow excess fat to spill over the sides of the terrine as the pâté compresses.) Refrigerate terrine for 8 hours. (Terrine can be refrigerated up to 3 days; remove cardboard and weight after 8 hours, then cover tightly with lid or plastic wrap.)
  • Unmold pâté Unmold terrine by inverting onto a platter or cutting board. If necessary, dip terrine in warm water and run a paring knife around edge to loosen before inverting.
  • Serve With a serrated knife, cut pâté into 1/2-inch-thick slices, and serve with toasted baguette slices, grainy mustard, and cornichons.
  • You will need a 1 1/2-quart terrine that is about 4 by 13 inches. The terrine is lined with bacon in the recipe below to add another layer of flavor; be sure there is adequate overhang on one long side of the dish, so you can wrap it over the top of the mixture, covering the entire surface.

PATE DE CAMPAGNE (COUNTRY PATE)



Pate De Campagne (Country Pate) image

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

3/4 cup cognac
3 tablespoons unsalted butter
1 cup onion, minced
2 1/2 lbs ground pork
12 ounces bacon, finely chopped, plus 14 bacon slices (8 to 10 slices)
3 garlic cloves, pressed
2 1/2 teaspoons salt
2 1/2 teaspoons dried thyme
1 1/2 teaspoons allspice
1 teaspoon fresh ground black pepper
2 large eggs, lightly beaten
1/3 cup whipping cream
6 ounces ham steaks, cut crosswise into 1/4-inch-thick strips
coarse sea salt
cornichon (tiny little French dill pickles)
Dijon mustard

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

PATE DE CAMPAGNE (COUNTRY-STYLE PATE)



Pate de Campagne (Country-style pate) image

Provided by Craig Claiborne

Categories     appetizer

Time 2h15m

Yield 16 or more servings

Number Of Ingredients 12

2 1/2 pounds boneless pork butt with very little fat left on, cut into one-inch cubes
1/2 pound liver, preferably pork liver, although chicken livers may be substituted
1 small onion, 1/4 pound, finely chopped
1 small clove garlic, finely minced
1 tablespoon finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
2 eggs
1/3 cup flour
1/2 cup heavy cream
1 tablespoon Cognac
8 to 10 thin slices fatback, enough to cover the bottom and sides of a pate mold

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

COUNTRY PATE



Country Pate image

Make and share this Country Pate recipe from Food.com.

Provided by Chef Regina V. Smith

Categories     Canadian

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12

1/4 lb salt pork, diced
1/2 lb chicken liver
1/2 lb boneless skinless chicken thighs, cubed
1 lb ground pork
2 tablespoons cognac or 2 tablespoons brandy
2 teaspoons herbes de provence
1 teaspoon fresh thyme leave, chopped
1/4 teaspoon ground nutmeg
1 pinch ground cloves
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices prosciutto

Steps:

  • In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree.
  • In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper.
  • Spray a 9" X 5" loaf pan with cooking spray and line the pan with 6 of the prosciutto slices. Spoon the meat mixture into the pan. Cover with the remaining prosciutto slices and press lightly. Cover with aluminum foil. Refrigerate for one hour.
  • With a rack in the middle position, preheat the oven to 350°F.
  • Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan.
  • Bake until a thermometer inserted into the center reads 165 F, about 1 1/2 hours. Allow the pate to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight.
  • Served chilled or at room temperature with slices of French bread.

Nutrition Facts : Calories 228.2, Fat 17.1, SaturatedFat 6.2, Cholesterol 124.8, Sodium 289, Carbohydrate 0.1, Fiber 0.1, Protein 17.1

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From thefrayedapron.com


COUNTRY-STYLE PATE EN TERRINE | EMERILS.COM
Preheat oven to 325 degrees F. Butter a 1 1/2-quart terrine mold and line with microwave-safe plastic wrap. Place a dishtowel in roasting pan large enough to fit terrine. In a small skillet heat …
From emerils.com


ITALIAN COUNTRY PATé WITH MIXED MEAT AND MARSALA - ITALIAN NOTES
Mix minced meat and chopped liver with an electric mixer. Stir well with soaked bread, fried onions, eggs, pistacchios, Marsala, grated orange zest, chopped rosemary and thyme and salt and pepper. Fill the meat mixture in the terrine and seal with speck. Cover the terrine with baking paper and lid. Bake it in a bain marie at 175 C / 350 F for ...
From italiannotes.com


COUNTRY PâTé. YOUR GUIDE TO FANCY MEATLOAF. – CHEFS NOTES
2019-11-15 Combine the first 6 ingredients in a medium mixing bowl. Using a food processor pulse the liver, onion, and garlic until puréed then add to the pork mixture. In a separate bowl …
From chefsnotes.com


RECIPES COUNTRY PâTé | SOSCUISINE
Preheat oven to 180°C/350°F. Lightly oil a bread pan. In a pan, cook onion and garlic in the oil. Add sunflower seeds, nuts, and cumin. Cook for 1 or 2 minutes.
From soscuisine.com


COUNTRY FRENCH PATE - FOOD CHANNEL
2012-10-31 Preparation. 1 Preheat oven to 350°F. 2 Bring cognac to a simmer and reduce to 1/2 cup then set aside to cool. 3 Sauté onions in butter until soft then set aside to cool. 4 Place …
From foodchannel.com


COUNTRY PâTé BANH MI RECIPE - ADAM ERACE | FOOD & WINE
Step 1. In a mini food processor, combine the tofu, mustard, lemongrass, lime zest, lime juice and oil and process until smooth. Season with salt and pepper. Advertisement. Step 2. Spread the ...
From foodandwine.com


PâTé DE CAMPAGNE (COUNTRY PATE) – A DELICIOUS FRENCH CLASSIC
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 …
From wurstcircle.com


COUNTRY PATé - LOVE FRENCH FOOD DELIVERS DELICIOUS EATING
Method. · Mince all the meats together very roughly. · Crush or mince the garlic finely and add to the meat mixture. · Add the diced pork fat. · Add the salt and pepper. · Add the ground allspice …
From lovefrenchfood.com


PIERRE FRANEY - RECIPES - COUNTRY PâTé
1. Preheat the oven to 350 degrees. 2. Line the bottom of a 8 or 10-cup terrine and then the sides with fat, draping some of each slice over the edge to fold over the pâté. 3. Combine the pork, …
From pierrefraney.com


RECIPES | ALTO-SHAAM
Preheat the Alto-Shaam Combi Oven to 180 F (82 C) steam. Steam for 1 1/2 to 2 hours or probe to an internal temperature of 150 F (66 C). Allow the pate to cool covered. Refrigerate …
From alto-shaam.com


COUNTRY PâTé - READER'S DIGEST CANADA
Directions. Step 1: Preheat the oven to 350°F. Place bay leaves end to end down the center of an ungreased 9-inch x 5-inch x 3-inch loaf pan. Line pan with bacon, arranging slices crosswise …
From readersdigest.ca


COUNTRY PATE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
In a mixing bowl, combine the veal, ham, pork, and chicken livers. Add three of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, brandy, and port. Toss …
From cookingchanneltv.com


VEAL AND PORK COUNTRY PâTé - GARLIC & ZEST
2018-12-17 Preheat the oven to 350°. Line a 2 quart pate mold or a 9" x 5" x 3" loaf pan with bacon, letting the ends hang over the sides of the pan. Set aside. In a small bowl, combine the …
From garlicandzest.com


PATE RECIPES ARE A VERY EXQUISITE & PALATABLE TREAT
2. Lining the dish. Quite often the dishes are lined with bacon. Unsmoked or mild bacon is stretched with a knife until it is very thin and then used to line the dish. 3. Cooking the Paté. The casserole dish is placed in a baking tin filled with hot water which reaches half way up the dish.
From lovefrenchfood.com


RAYMOND BLANC’S PâTé DE CAMPAGNE (COUNTRY PâTé) RECIPE
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 …
From theoxfordmagazine.com


COUNTRY PâTé | CANADIAN LIVING
2011-11-07 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 …
From canadianliving.com


COUNTRY HAM PâTé - VICTORIA
2018-09-23 With paper towels, thoroughly pat ham dry. In a food processor, combine ham, mayonnaise, horseradish, and mustard. Pulse until smooth. Add shallot, sherry, and thyme. …
From victoriamag.com


MAKING A COUNTRY PâTé - HOW-TO - FINECOOKING
Generous seasoning and gentle cooking create a savory, succulent pâté. When Katherine Alford first tasted rich, moist country pâté, she immediately classified it as a luxury food–expensive …
From finecooking.com


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