Country Style Pate (Pate De Campagne) Recipes

Ingredients :

2 bay leaves

12 rashers streaky bacon, rinded

175g (6 oz) fresh white breadcrumbs

2 eggs

150ml (1/4 pint) red wine

2 garlic cloves, crushed

225g (8 oz) belly pork, cut into chunks

225g (8 oz) fat streaky or flank bacon, rinded

225g (8 oz) pork liver, trimmed and cut into chunks

450g (1 lb) chicken livers, trimmed

10ml (2 tsp) chopped fresh thyme

10ml (2 tsp) chopped fresh sage

15ml (1 tbsp) chopped fresh marjoram

30ml (2 tbsp) chopped fresh parsley

2.5ml (1/2 tsp) grated nutmeg

salt and freshly milled black pepper

Method :

Lightly grease a 1.5 liter (2.5 pint) terrine and arrange the bay leaves on the base. Lay the bacon rashers one by one on a board and stretch them out thinly with the back of a knife. Line the base and sides of the terrine with the rashers.

Mix the breadcrumbs eggs, wine and garlic. Finely mince the belly pork, streaky or flank bacon, pork and chicken livers. Alternatively, use a food processor to do this. Mix the minced meats and liver with the bread mixture. Add the herbs, nutmeg and plenty of seasoning. Turn the pate mixture into the prepared terrine and fold over any ends of bacon rashers. Cover the pate with foil and put the lid on the terrine.

Pour hot water into a large rectangular oven dish to a depth of 2.5cm (1 inch). Stand the terrine in the dish and bake at 160C (325F) mark 3 for 2 hours.

Remove from the oven and place weights as evenly as possible on top of the foil. Allow the pate to cool, then chill it overnight or for pate to cool, then chill it overnight or for several hours. Remove the weights and turn the pate our of the dish when ready to serve.

Serves 10-12

This pate will keep well for up to a week in the refrigerator, so it is worth making a large quantity. It also freezes well.

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