The Traditional Country Pâté is a cornerstone of French culinary heritage, embodying the rustic charm and sophisticated simplicity of the countryside’s fare. This classic dish, with its rich blend of pork shoulder, chicken liver, and pork belly, seasoned with aromatic herbs and spices, is a testament to the time-honored traditions of French charcuterie. The optional addition of pistachios and dried cranberries adds a contemporary twist, introducing a subtle sweetness and texture that enhances the pâté’s complexity.
Presented on a rustic wooden board, accompanied by slices of crusty bread, tangy cornichons, and a dollop of mustard, the Country Pâté invites a moment of culinary indulgence. The act of slicing through the firm, bacon-wrapped loaf to reveal the mosaic of meats, nuts, and fruits within is a celebration of artisanal craftsmanship. Each slice, with its melding of flavors and textures, offers a journey through the French countryside’s culinary landscape, making it not just a dish, but an experience to savor and share.
Ingredients:
- 1 lb pork shoulder, cut into cubes
- 1/2 lb chicken liver, cleaned
- 1/2 lb pork belly, cut into cubes
- 2 garlic cloves, minced
- 1 large onion, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons parsley, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup brandy
- 1/2 cup heavy cream
- 2 eggs
- 1/4 cup shelled pistachios (optional)
- 1/4 cup dried cranberries (optional)
- Slices of bacon for lining the terrine mold
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the pork shoulder, chicken liver, pork belly, garlic, onion, thyme, parsley, salt, pepper, and nutmeg. Cover and refrigerate for 2 hours to marinate.
- After marinating, grind the meat mixture using a meat grinder or food processor until coarsely ground.
- Mix in brandy, heavy cream, and eggs into the ground meat mixture. If using, fold in pistachios and dried cranberries.
- Line a terrine mold or loaf pan with bacon slices, allowing them to overlap. Fill the mold with the meat mixture, pressing down to ensure there are no air pockets. Fold over the bacon slices to cover the top.
- Cover the terrine with foil and place in a larger baking dish. Fill the baking dish with hot water halfway up the sides of the terrine mold.
- Bake in the preheated oven for about 1.5 to 2 hours or until the internal temperature reaches 155°F (68°C).
- Remove from the oven and let cool. Place a weight on top of the terrine and refrigerate overnight to press and set.
- Serve chilled, sliced with crusty bread, cornichons, and mustard.
Prep Time: 2 hours 30 minutes | Cooking Time: 2 hours | Total Time: 4 hours 30 minutes + chilling overnight
Kcal: 350 kcal per serving | Servings: 8 servings