Country Pâté
Ingredients
- 250 gPork belly (coarsely ground)
- 150 gPork liver (ground)
- 100 gGround pork (plain)
- 0.5 pcOnion (finely diced)
- 1 pcGarlic (minced)
- 1 pcEgg (whole)
- 25 mlCream (thick)
- 25 mlDry white wine
- 10 gWheat flour
- 7.5 gGray sea salt
- 2.5 gBlack pepper ground
- 0.5 tspAllspice
- 0.5 pinchNutmeg
- 5 gFlat-leaf parsley (chopped)
- 1 pcThyme (sprigs)
- 1 pcBay leaf
- 0.5 pcLamb caul fat (soaked in cold water and squeezed)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be kept for 10 days in the refrigerator in a well-covered terrine.
