Easy Country Pork Pâté With Dried Apples Pistachios Recipe 445

CHEF JOHN'S PATE DE CAMPAGNE

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.

EASY COUNTRY PORK PâTé WITH DRIED APPLES & PISTACHIOS RECIPE - (4.4/5)

Steps:

• In a large bowl combine pork, diced dried apples, pistachios, brandy, apple juice, egg white, salt, and pepper. Using your hands, mix well. Cover bowl with plastic wrap and chill for 1 hour. Preheat oven to 375° F. Using a wooden spoon, press chilled pork mixture firmly against the side of the bowl. Spoon out excess liquid, if present, and discard. Line two 5 1/2x3-inch loaf pans crosswise with 3 slices bacon each (ends of bacon will drape over edges of pans). Divide pork mixture evenly between loaf pans and pat mixture firmly and evenly into pans (pans will be full). Place two bay leaves on top of the pork mixture in each pan; fold bacon slices over top of bay leaves. Place loaf pans on a foil-lined baking sheet. Bake pate for 50 to 60 minutes or until an instant-read thermometer inserted into the centers of the loaves reads 170° F. Remove pans from oven and carefully tilt pans over a heatproof bowl to allow excess fat to drain. Place a small sheet of foil over each loaf pan; top with a 1-pound can of fruit or vegetables to compress pate. Let cool for 30 minutes, then refrigerate for 4 hours or until fully chilled. Remove cans and foil. Discard bay leaves. Invert loaf pans onto a cutting board to remove pate. If desired, discard bacon. With a sharp serrated knife, cut each loaf into 12 slices. Serve cold sliced pate with coarse mustard, cornichons, and baguette slices as part of a charcuterie platter. *Ask your butcher to coarsely grind the pork.

PATE WITH PISTACHIOS

Steps:

• Preheat oven to 425 degrees.
• Cut pork and veal into cubes and set aside.
• Cut ham into 1/2-inch cubes. There should be about 2 cups. Set aside.
• Carefully trim chicken livers. Cut off and discard any connecting membranes.
• Heat butter in a heavy skillet and add shallots. Cook briefly, stirring. Add chicken livers and sprinkle with thyme and bay leaf. Cook about 2 minutes, stirring occasionally.
• Put cubed veal into the container of a food processor or electric blender and blend slightly finer than store-bought hamburger. Empty veal into a mixing bowl.
• Put pork into the container of a food processor or electric blender and blend a little coarser than store-bought hamburger. Add pork to veal.
• Put liver mixture into the container of a food processor or electric blender and blend as finely as possible. Pour and scrape this into the bowl with ham and veal. Add the reserved two cups of cubed ham and the pistachios. Add allspice, cloves, nutmeg, cinnamon, cayenne, wine, salt and pepper and blend well with fingers. To test mixture for seasoning, shape a small portion of the mixture into a patty and cook, turning once, in nonstick skillet until cooked through. Taste the patty and add more seasonings as desired.
• Pack the mixture into a 5- or 6-cup loaf pan. Smooth over the top, rounding it slightly. Place bacon slices on top. Cover closely with foil and place pate in a heatproof baking dish. Set the dish on the stove and pour boiling water around loaf pan. Bring the water to the boil. Place the pate in the water bath in the oven and bake 45 minutes or to an internal temperature (using meat thermometer) of 150 degrees. Remove pate from oven and let stand until ready to serve.
• This pate is excellent hot or cold. Cut it crosswise into slices and serve.

PORK AND PISTACHIO PATE

Steps:

• Heat oven to 350°F.
• Cook onion in butter until tender but not browned.
• In large mixing bowl combine eggs, wine, vinegar, salt, basil, thyme and onion mixture.
• Add ground pork; mix well.
• Press half pork mixture into a 9x5x3-inch loaf pan; arrange whole pistachio nuts atop.
• Lightly press in remaining pork mixture.
• Top with the bay leaves; cover with foil and place in a 13x9x2-inch baking pan.
• Pour boiling water in pan around loaf to a depth of 1 inch.
• Bake for 1 1/2 hours.
• Remove from oven; drain off fat.
• Replace foil; chill overnight.
• Remove bay leaves.
• Loosen loaf and turn out onto serving platter.
• Stir together sour cream and mayonnaise; spread atop pate.
• Sprinkle the chopped pistachio nuts around edges of loaf.
• Serve with party rye bread.

PORK AND PISTACHIO PATE

Steps:

• Place all ingredients except salt and pistachio nuts in bowl of food processor and process until smooth. Wrap 1 teaspoon of mixture in microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 45 seconds. Remove from oven and uncover. Taste for saltiness and add salt to mixture if desired.
• Scrape pate mixture into a bowl and stir in pistachio nuts. Transfer to a glass or ceramic loaf pan, 9 by 5 by 3 inches, that either has a nonstick surface or has been sprayed with nonstick vegetable spray. Smooth out surface with a spatula. Cover pan with microwave plastic wrap. Cook at 100 percent power for 12 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Cut a piece of cardboard to just fit the loaf pan and cover with aluminum foil. Place over pate in pan. Refrigerate with 2 or 3 heavy cans on top overnight.
• Run a thin knife around the inside edge of pan to loosen pate. Invert onto a serving plate.

BOURBON-PECAN PâTé RECIPE - (4.4/5)

Steps:

• In a skillet brown the chopped pecans in butter until golden. Remove pecans; set aside. These will be used to garnish the pate. Add chicken livers, onion, and garlic to skillet. Cook over medium heat until livers are brown and onion is tender. Stir in apple juice, paprika, salt, pepper, and allspice. Reduce heat. Cover; simmer for 3 minutes. Combine chicken broth and gelatin; let stand for 5 minutes to soften. Stir broth mixture into hot mixture; stir to dissolve gelatin. Remove from heat; stir in bourbon and let the mixture cool slightly. In a blender container or food processor bowl carefully blend or process about half of the liver mixture at a time until smooth. Stir in chopped pecans. Pour into a lightly oiled 2 1/2 to 3 cup mold. Cover and chill for 6 hours or until firm or up to 24 hours. Unmold onto platter; garnish with parsley and pecan halves*. Serve with apple and/or pear wedges and crackers or bread. Makes 16 appetizer servings. * To help unmold the pate, place the mold in a bowl or sink of warm water just until the edges are loosened from the mold. Invert.

COUNTRY FRENCH PORK WITH PRUNES AND APPLES

Steps:

• Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

COUNTRY PâTé

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.