Country Pâté

A rustic terrine with a perfect balance of fat and lean meat. A firm, brown crust protects a fragrant pink center that slices cleanly without crumbling.

• Prep time: 45 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 515
• Protein: 20 g
• Carbs: 5 g
• Fat: 44 g

Ingredients

• 250 g Pork belly ( coarsely ground )
• 150 g Pork liver ( ground )
• 100 g Ground pork ( plain )
• 0.5 piece Onion ( finely diced )
• 1 piece Garlic ( minced )
• 1 piece Egg ( whole )
• 25 ml Cream ( thick )
• 25 ml Dry white wine
• 10 g Wheat flour
• 7.5 g Gray sea salt
• 2.5 g Black pepper ground
• 0.5 tsp Allspice
• 0.5 pinch Nutmeg
• 5 g Flat-leaf parsley ( chopped )
• 1 piece Thyme ( sprigs )
• 1 piece Bay leaf
• 0.5 piece Lamb caul fat ( soaked in cold water and squeezed )

Instructions

1. Meat preparation

   Pass the pork belly and liver through a grinder using a coarse plate. The result should be grainy, not a paste. Mix with the ground pork in a large bowl.

2. Seasoning and binding

   Add the minced onion and garlic, chopped parsley, salt, pepper, four-spice, and nutmeg. Incorporate the eggs, cream, flour, and white wine. Mix firmly by hand until the stuffing is homogeneous and slightly tacky.

3. Filling the terrine

   Pack the stuffing into a terrine, avoiding air pockets. Place the thyme and bay leaves on top. If you have caul fat, cover everything to maintain moisture.

4. Bain-marie cooking

   Place the terrine in a dish filled with hot water. Bake at 160°C. The pâté is cooked when the juices run clear and the internal temperature reaches 72°C. The fat should be melted and clear.

5. Mandatory resting

   Allow to cool to room temperature, then refrigerate for at least 24 hours. This resting period allows the flavors to set and the texture to become firm.

Chef's tips

• To check the seasoning, fry a small ball of stuffing in a pan before filling the terrine.
• Never slice the pâté before it has been refrigerated for 24 hours, or it will crumble.

Storage

Can be kept for 10 days in the refrigerator in a well-covered terrine.