French: Pâté de Campagne (Country Pate)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 8)

The French have been making pâté since medieval times. Originally designed to preserve meat, they minced all their leftovers, seasoned it, then wrapped it all in pastry before baking. Today, the modern pâté is more often cooked in a “terrine” dish without pastry, and so the terms “pâté” and “terrine” are now used interchangeably. Almost any kind of minced meat can be used to make a pâté including pork, poultry, fish or beef. Usually fat, vegetables, herbs, nuts, fruits, spices, wine, and brandy are also added. This classic “country style” pâté recipe uses only pork, is well seasoned, and bursting with potent flavors and textures. To make a pâté, professionals might use a cast iron terrine pan, but a Pyrex loaf pan or any cheap non-stick loaf pan will also work. This recipe will make a loaf that will fit nicely in a 6 cup (1.5 quart) pan, but you can easily adjust the quantity as needed for whatever baking pans you already have in your kitchen.

Ingredients:

• ½ lb pork liver
• ¼ cup Sauternes (or dub sweet dessert wine)
• 2 tablespoons Cognac
• 2 teaspoons salt
• 2 teaspoons ground mustard
• 2 teaspoons coarsely ground black peppercorns
• 2 teaspoons ground coriander
• 1 teaspoon thyme
• 1 teaspoon ground allspice
• ½ teaspoon ground cloves
• ½ teaspoon five-spice powder
• ½ lb ground pork
• 1 egg, scrambled
• ¼ cup milk
• 1 slice sourdough bread, cut into cubes
• 2 tablespoons dried cherries
• 2 tablespoons dried cranberries
• 3 tablespoons pistachios (or almonds or hazelnuts)
• ½ lb sliced bacon
• Fresh parsley for garnish
• Toasted bread (baguette or sourdough), cornichons, dijon mustard and/or fruit (figs, grapes, pears) for serving

Procedure:

1. Preheat oven to 320°F
2. Cut the liver into strips; add to food processor and mince
3. Add wine, cognac, spices, and pork to food processor, mix well
4. In a large mixing bowl, add egg and scramble; then add bread and milk, mix well
5. Add minced meat, dried fruits and nuts; mix well
6. Prepare a 6-cup loaf pan or terrine mold: line bacon in the bottom and sides of the mold until the entire surface is covered
7. Pour meat mixture into mold; press down (to make sure that there is no air trapped in it)
8. Fold excess bacon over the top of the loaf (or add additional slices of bacon on top)
9. Cover mold (or cover loosely with a piece foil), then place the mold in a deep roasting pan
10. Pour boiling water into roasting pan until it reaches two-thirds of the way up the side of the mold
11. Bake in oven until core temperature reaches 147°F (about 1 hour)
12. Remove terrine from oven, let cool at room temperature for 2 hours
13. Once at room temperature, cover pate with cling film; refrigerate for 1-2 days (to allow the flavors to mature)
14. Pour out excess liquid (if needed)
15. To serve: dip a knife blade in hot water and slide it against the sides of the loaf to loosen the pâté; turn loaf upside down on a tray and tap the base to free it from its mold
16. Slice and garnish with fresh parsley; serve with bread, cornichons, mustard and/or fruit