COUNTRY PÂTÉ (PÂTÉ DE CAMPAGNE) RECIPE | EPICURIOUS
A recipe for the classic French dish. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.
Provided by Maria Helm Sinskey
Yield Makes 20 servings
Number Of Ingredients 17
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 saut&é 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 sautéed 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 pâté. 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 pâté 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 pâté to weigh down. Chill overnight. Do Ahead Can be made 4 days ahead.
- Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.
- Tiny French pickles; available at specialty foods stores.
CRETONS: A FRENCH-CANADIAN PORK PÂTÉ (POTTED MEAT)
Cretons is a French-Canadian pork pâté and is sometimes known as "Gorton" around New England. This mildly spiced pork paté spread is popular in Quebec and areas of New England dense in French-Canadians.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Appetizer
Total Time 75 minutes
Prep Time 5 minutes
Cook Time 70 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Place a medium saucepan over medium heat. When the pan is hot, add 2 Tbsp olive oil and gently fry the ground pork until cooked through. While the pork cooks, use a fork to keep crumbling it.
- Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent. Add the milk or water, then lower the heat to a low simmer and continue to cook for about an hour.
- If the mixture starts to dry out add beef stock or water to keep it at a very-thick-sauce consistency. Add bread crumbs and mix to combine. Remove from heat and allow the mixture to cool.
- Either with an immersion (stick) blender or food processor, grind until fine and granular but not pasty.
- Place the mixture into a glass or ceramic container and seal with plastic wrap. Refrigerate several hours to overnight for the best results. Serve with crostini or toast points.
Nutrition Facts : ServingSize 0.25 cup, Calories 176 kcal, SugarContent 1 g, SodiumContent 363 mg, FatContent 12 g, SaturatedFatContent 5 g, CarbohydrateContent 5 g, FiberContent 1 g, ProteinContent 11 g, CholesterolContent 41 mg
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FRENCH COUNTRY PÂTÉ RECIPE - PILLSBURY.COM
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Reviews 5
Total Time 150 minutes
Cuisine French
Calories 40 per serving
- Remove loaf from oven. Cover loosely with tent of foil; cool completely, about 1 hour. Refrigerate at least 8 hours or overnight. Using serrated knife, cut into 17 (1/4-inch) slices; cut each slice in half to serve.
PORK AND LIVER PÂTÉ (TERRINE DE CAMPAGNE) - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine French
To the minced meats, all thoroughly blended, add 60g/2oz of the streaky bacon or pork fat cut in thin, irregular little dice, the garlic and seasonings, and the wine and brandy. Mix very thoroughly and, if there is time, leave to stand for an hour or two before cooking, so that the flavours penetrate the meat. Turn into one large 1.25-litre/2-pint capacity terrine, or into 2 or 3 smaller ones, about 5–6cm/2½ inches deep. Cut the remaining fat or bacon into thin strips and arrange it across the top of the pâté. Place the terrines in a baking tin filled with water and cook, uncovered, in a slow oven, 160°C/gas 3, for 1¼ to 1¼ hours. The pâtés are cooked when they begin to come away from the sides of the dish.
Take them from the oven, being careful not to spill any of the fat, and leave them to cool. They will cut better if, when the fat has all but set, they are weighted. To do this, cover with greaseproof paper and a board or plate which fits inside the terrine and put a weight on top. However, if this proves impractical, it is not of very great importance. If the terrines are to be kept longer than a week, cover them completely, once they are cold, with a sealing layer of just-melted pure pork lard.
When cooking any pâté remember that it is the depth of the terrine rather than its surface area which determines the cooking time. The seasonings of garlic and juniper berries are optional.
The proportions of meat, liver and seasonings making up a pâté can be altered to suit individual tastes, but always with due regard to the finished texture of the product. A good pâté is moist and fat without being greasy, and it should be faintly pink inside, not grey or brown. A dry pâté is either the result of overcooking, or of too small a proportion of fat meat having been used.
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