The country pâté – my stylePosted: March 30, 2014
Impress your guest with this yummy and simple country pâté. This tastes so genuine that your guest will feel like they are at a French restaurant! This simple pâté is quick to prepare and is better if you do it a few days ahead. It can be frozen too. The final touch (or should I say the final French Touch) is to serve it with couple of toasted baguette pieces, and few gherkins…
it is healthy as it is reasonably low in fat perfect for many diet restriction as it is carb – gluten – lactose free. It is full of protein and iron! It is a perfect dish for week day with green leaves and a slice of bread, or more sophisticated as an appetizer with toasts for your guests. I love it with sliced tomatoes drizzled with balsamic vinegar and olive oil, and a piece of country bread.
Let’s get started:
- a terrine dish or 2 (you can use a regular oven dish and use aluminum to create a lid, that’s fine too. Make sure the dish is deep enough to create the pâté shape)
- a mixer robot
- a larger dish (like a gratin dish) for the bain-marie cooking style.
- Preparation time : 15 minutes
- Cooking : 1h30 minutes at 370°F, in a bain-marie (the terrine is 2/3 dipped in a larger dish with boiling temperature water)
- Rest : 24 to 72 hours in the fridge
- 1lb of chicken liver
- 3/4 to 1 lb of ground pork (unseasoned, as lean as you choose)
- 2 oz of brandy (or port)
- 1 tblsp of canola or olive oil – or butter.
- 1 tsp of salt
- 1/2 tsp cracked pepper
- 1/4 tsp nutmeg
- 1/2 tsp corriander
- 1/4 tsp tyme
- 3 to 5 bay leaves
- Rinse and dry the livers, cut in 1 to 2 square cube pieces, removing the obvious nerves
- In the mixer bowl, mix first the ground pork with the spices and brandy briefly
- Incorporate the livers and mix until ingredients are well blended together (if necessary, stop the mixer and work with the spatula halfway through). Don’t mix for too log as it will become too liquid. It should look like the image below.
- Lightly butter (or oil) the inside of the terrine dish
- Pour the meat up to 1/2 inch below the top
- finish with the bay leaf
- Position your terrine uncovered in a larger dish in the oven, pour the boiling water in the the larger dish to 2/3rd of the height of the terrine dish.
- Let it cook for 1h30 at 370°F. After the first 30 minutes, cover the terrine dish with their lid.
- When ready, let it cool down at room temperature, keeping the cover. When cold, store in the fridge 24 to 72 hours.
- The terrine will be most delicious after 1 to 3 days in the fridge as all the aromas of the spices and the brandy will express themselves. Enjoy!