Pate De Campagne (Country Pâté) recipe
information
A coarse textured, rugged flavoured pate to serve with bread.
ingredients
1 lb (450 g) belly pork
1 lb (450 g) lean pork
8 oz (225 g) pig's liver
6 oz (175 g) onions
2 cloves garlic, peeled
1 tsp dried thyme
6 juniper berries
6 black peppercorns
pinch of ground cloves
2 tbsps red wine
2 tbsp brandy
4 oz (125 g) streaky bacon, derinded
1 lb (450 g) lean pork
8 oz (225 g) pig's liver
6 oz (175 g) onions
2 cloves garlic, peeled
1 tsp dried thyme
6 juniper berries
6 black peppercorns
pinch of ground cloves
2 tbsps red wine
2 tbsp brandy
4 oz (125 g) streaky bacon, derinded
method
1. Mince the belly pork, half of the lean pork, liver, onions and garlic together.
2. Roughly chop the remaining pork and combine with mince.
3. Grind the spices and stir into the meat with the remaining ingredients, except the streaky bacon. Season well.
4. Press into a 2 pint (1 litre) terrine dish. Arrange the bacon on top. Place in a roasting tin, half filled with boiling water.
5. Cover the terrine with foil and bake at Mark 4 (180°C) 350°F for 1 1/2 hours.
6. Remove from roasting tin and allow to cool. Chill before serving.
2. Roughly chop the remaining pork and combine with mince.
3. Grind the spices and stir into the meat with the remaining ingredients, except the streaky bacon. Season well.
4. Press into a 2 pint (1 litre) terrine dish. Arrange the bacon on top. Place in a roasting tin, half filled with boiling water.
5. Cover the terrine with foil and bake at Mark 4 (180°C) 350°F for 1 1/2 hours.
6. Remove from roasting tin and allow to cool. Chill before serving.
serving amount
serves 10 - 12
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more information
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