Thursday, June 17, 2010

Country Pate

I found this really nice country pate recipe from Epicurious, very simple nothing fancy but it suited me just fine. I made pate a loooong time ago--almost 10 years I think and as I remember, it was really an enjoyable experience. So here I am again, doing it for the Daring Cooks and having a really nice time and feeling rewarded when I unmolded it and served it to my appreciative friends.
PATE DE CAMPAGNE (Country Pate)
3/4 c Cognac
3 Tablespoons Butter, unsalted
1 cup Onion, minced
2 1/2 lbs Ground Pork
342 grams Bacon
3 cloves Garlic
2 1/2 teaspoons Salt
2 1/2 teaspoons Dried Thyme
1 1/2 teaspoons Allspice
1 teaspoon Freshly ground Black Pepper
2 Eggs, large
1/3 cup Cream
171 grams Ham Steak
* I didn't have cognac at home so I omitted it
Preheat oven to 350 degrees farenheit. In a pan, melt butter, saute onion until translucent. Combine ground pork and chopped bacon, mix together until well blended. Add sauteed onions, minced garlic, salt, thyme, allspice, ground pepper and stir. Add eggs and cream. Mix well.
Line a 9x5x3 loaf pan with bacon, 8 slices across and 3 slices on short side overlapping on all sides. Lightly press half of the mixture, arrange ham strips, top with remaining meat mixture. Fold bacon slices covering pate. Cover tightly with foil. Bake in a bain marie or water bath about 2 hours and 15 minutes 155 degrees farenheit internal temperature. Remove and transfer to a rimmed baking sheet. Weigh down with 2 heavy cans and chill overnight.
*I halved this recipe because my loaf pan was small
*After baking, I cooled it down for 2 hours at room temperature before refrigerating overnight







8 comments:

TaGa_Luto said...

lol! When i saw the title, i thought..hhhmmm...an addendum to the DC challenge. This looks great, now this is another bookmark. But first i'm going to do the smoked fish pate..i'd probably be incorporating yours and Roberts recipe. I will be using the sarangani smoked bangus.

Joy said...

I have never had this before but this is a dish my husband would love.

chef_d said...

@Pia, I bet smoked bangus will also taste delicious!
@Joy, and the best thing is it's very easy to make :)

Lori said...

That sounds really good! I wonder what you could use instead of cognac. Hmmm.

chef_d said...

Hi Lori, i think brandy would be a good substitute :)

Justin said...

wow, you actually made pate? i didn't realize that was something people could do at home.

chef_d said...

Hi Justin, yes I made pate as part of the Daring Cooks' challenge for this month. It's actually quite easy :)

Ciggy said...

this is really good. My aunt has a roast eatery and sometimes they can't sell all the roast pork so they give it to us. and I tried doing meatloaf out of it with the same recipe as what you posted but i'll try to follow yours.

Cheers!

btw, i am rounding you up guys from Kulinarya Club because I am thinking of featuring you at www.myfilipinokitchen.com

I am also linking your site :) I just don't know where you are located haha i'm sorry

here's the link:

http://www.myfilipinokitchen.com/links/filipino-food-blogs/