why make this recipe
Country Pâté is a delightful dish that offers a taste of rustic French cuisine right from your kitchen. Making your own pâté allows you to control the ingredients, ensuring a fresh, flavorful, and satisfying meal or appetizer. This recipe is simple yet rewarding, making it a fantastic choice for gatherings or for adding a touch of elegance to everyday dining. Plus, the combination of meats and spices creates a delicious and hearty flavor that will impress your family and friends.
how to make Country Pâté
Ingredients:
- 1 lb ground pork
- 1/2 lb pork liver or chicken liver, minced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp brandy
- 1 egg
- 1/4 cup heavy cream
- 1/2 cup breadcrumbs
- Salt
- Pepper
- Thyme
- Bay leaf
- Bacon slices (to line pan)
Directions:
- Mix filling – In a large bowl, combine the ground pork, minced liver, chopped onion, minced garlic, brandy, egg, heavy cream, breadcrumbs, thyme, bay leaf, salt, and pepper. Mix well until everything is combined.
- Line pan – Take a loaf pan and line the bottom and sides with bacon strips, letting the ends hang over the edges for easy wrapping later.
- Add meat – Fill the loaf pan with the pork mixture. Press it down firmly to eliminate air pockets and create a compact loaf.
- Bake – Cover the loaf pan with aluminum foil. Place the loaf pan in a larger baking dish filled with water (this is called a water bath) and bake in a preheated oven at 350°F (175°C) for about 1 hour and 15 minutes.
- Cool & chill – Once baked, remove the pâté from the oven and let it cool slightly. Place a weight on top to help compact it, then chill in the refrigerator overnight. When ready, slice and serve cold.
how to serve Country Pâté
To serve Country Pâté, slice it into thin pieces and arrange them on a platter. This dish pairs well with crusty bread, fresh pickles, or a light salad. For added flavor, you can serve it with mustard or a fruit preserve. It makes a wonderful appetizer for any gathering or a lovely addition to a charcuterie board.
how to store Country Pâté
Store any leftover Country Pâté in an airtight container in the refrigerator. It will stay fresh for up to one week. You can also freeze it for longer storage; just wrap it in plastic wrap and then foil, making sure it is airtight.
tips to make Country Pâté
- Feel free to experiment with different herbs and spices according to your taste preference. Fresh herbs like parsley or rosemary can also enhance the flavor.
- Ensure that the ingredients are well mixed to achieve a uniform texture.
- You can use a food processor to make the mixing process easier, especially for the liver, which should be very finely minced.
variation
For a different twist, consider adding pistachios or dried fruits like cranberries to the mix for added texture and sweetness. Another popular variation is to substitute different meats like duck or game for a richer flavor profile.
FAQs
Can I use other types of liver besides pork or chicken?
Yes, you can use duck or beef liver if you prefer. Each type will give a different taste to the pâté.
Is it necessary to use bacon to line the pan?
While bacon adds flavor and moisture, it is not strictly necessary. You can line the pan with parchment paper if you want a leaner dish.
Can I make this recipe ahead of time?
Absolutely! Country Pâté can be prepared ahead of time and stored in the fridge for up to a week or frozen for longer storage. It tastes even better after sitting for a day or two, as the flavors meld together.
