Country Pate Recipes Recipe Collections

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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.

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

COUNTRY PATE GOURMET GROUP



Country Pate Gourmet Group image

This may be frozen before baking, but loses quality if frozen after baking. Make in small loaf pans if not using all at once. Weighting the loaves well makes the pate more dense and it will slice better.

Provided by RSHDiva

Categories     Meat

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 15

Pam cooking spray
3/4 cup dried cranberries
1 egg, beaten
1/2 cup shallot
1/2 cup chopped pistachios
1/3 cup port wine
1/4 cup half-and-half
1 lb chicken liver
1/2 cup fine dry breadcrumb
1 teaspoon dried sage
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
2 garlic cloves, minced
1 lb lean ground beef
1 lb ground lean pork

Steps:

  • Heat oven to 350-degrees. Lightly coat a long, Pullman pan or several small loaf-pans with cooking spray. Set aside. In small bowl, place chicken livers in port and marinate for about 1 hour. Then whirl in food processor until well chopped. Turn into a bowl and add remaining ingredients, mixing well before adding pork and beef. Press into pan (s) and cover tightly with foil. Bake for 1 1/2 hours. Remove from oven and when slightly cooled, carefully drain off liquid. Replace foil and lay heavy cans covering the surface of the pate. Chill 8-24 hours. Keeps up to 5 days. Gets more tasty with age.
  • NOTE: cooked pate may not be frozen successfully, but you can prep it and put it in a foil-lined pan and freeze it, uncooked, until you are ready for it. Then defrost before proceeding with the baking instructions.

Nutrition Facts : Calories 289.8, Fat 17.2, SaturatedFat 5.9, Cholesterol 199.6, Sodium 503.2, Carbohydrate 8.3, Fiber 1.1, Sugar 1.5, Protein 22.9

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