Country Pâté
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4.6
33 reviews
Excellent
Country Pâté
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This country pâté is made by cooking pork shoulder and liver with spices, heavy cream, and a splash of brandy. Perfect for entertaining and a stunning addition to any charcuterie plate.
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Ingredients
For the spice mix
- 1 ounce white peppercorns (3 tablespoons plus 1 teaspoon)
- 1/2 ounce sweet Hungarian paprika (2 tablespoons plus 1 teaspoon)
- 1/2 ounce ground bay leaves (about (1/3 cup)
- 1/4 ounce dried marjoram leaves (1/4 cup)
- 1/4 ounce dried thyme leaves (5 teaspoons)
- 1/4 ounce ground nutmeg (1 tablespoon)
- 1/4 ounce ground mace (4 teaspoons)
- 1/4 ounce ground ginger (1 tablespoon)
- 1/4 ounce ground cloves (1 tablespoon)
For the country pâté
- 4 ounces pork livers or chicken livers veins and connective tissue removed, cut into 1-inch (2.5-cm) dice
- 2 pounds boneless pork shoulder cut into 1-inch (2.5-cm) dice
- 1/4 cup roughly chopped onion
- 1 1/2 tablespoons minced garlic
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 3 tablespoons (30 g) Diamond brand kosher salt OR 2 tablespoons Morton’s kosher salt (30g)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 cup heavy cream
- 2 tablespoons brandy
- 1 cup chopped pistachios diced smoked ham, duck confit, or cooked mushrooms (optional)
- 6 to 8 slices Bacon
For serving
- Plenty of cornichons, pickled onions, grainy mustard, preseved prunes, jams of all sorts
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Instructions
Assemble the spice mix
- In a dry skillet over medium-low heat, toast the peppercorns for a minute or so, shaking the skillet occasionally. Transfer to a spice or coffee grinder.
- Add the remaining ingredients and pulverize into a powder. (You’ll have more than you need for the recipe. Store the rest in an airtight container in a cool, dry place.)
Prep the pork and chicken livers
- Preheat the oven to 300°F (150°C). Add enough water to a large roasting pan to measure a couple inches deep and slide it in the oven.
- Place the livers in the freezer to chill. Meanwhile, fill a large bowl with ice and place the bowl of a stand mixer in the ice. Grind the pork through a 3/8-inch (9-mm) die into the stand mixer bowl.
- Remove the livers from the freezer. In another large bowl, combine the livers, 1/3 of the ground pork, the onion, garlic, parsley, salt, pepper, and 1/2 teaspoon spice mix.
- Grind the liver mixture through a 1/8-inch (3-mm) die into the bowl with the remaining ground pork. Refrigerate or freeze the mixture until it's thoroughly chilled, about 20 minutes.
Mix the pâté
- In a small bowl, combine the flour, eggs, cream, and brandy and stir to blend. Stir this into the seasoned ground pork. Stir in any optional ingredients, if desired.
- Fit the bowl of seasoned ground pork into the standing mixer and, using the paddle attachment, mix on medium-high until everything is uniformly mixed and sticky, about 1 minute.
- Scoop a small spoonful of the pork mixture into a small skillet over medium heat. Cook for a few minutes, turning once, until it’s cooked through and then cool slightly.☞ TESTER TIP: Taste and adjust the seasoning if necessary, remembering that the flavors of the finished pate will be slightly less pronounced when chilled.
Cook and chill the pâté
- Line a 1 1/2-quart (1.5-liter) terrine mold or a loaf pan with plastic wrap. If using the bacon to impart a slight smokiness to the pâté, place the slices side by side on the plastic with the ends of the bacon strips hanging over the edges of the mold or pan. Fill the mold or pan with the pâté. If using bacon, fold the ends of the bacon slices over the pâté so they meet on top. Fold the plastic wrap over the pâté.
- Cover the mold or pan with a lid or aluminum foil, place it in the water bath, and cook until the mixture reaches an internal temperature of 145°F (63°C), about 65 minutes. Remove the mold or pan from the water bath.
- When the mold or pan is cool enough to handle, weight the pâté by covering the top with a piece of cardboard cut to be just smaller than the pan. Place cans of tomatoes or other reasonably heavy objects evenly across the top.
- Refrigerate the pâté until thoroughly chilled. Remove the weights and cardboard and unmold the pâté onto a platter or cutting board. You can remove and discard the bacon, if desired, prior to serving. Slice and serve the pâté. (Cover and refrigerate any leftovers for up to a week.)
Nutrition Information
Show Details
Serving
1portion
Calories
358kcal
(18%)
Carbohydrates
13g
(4%)
Protein
30g
(60%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
151mg
(50%)
Sodium
2265mg
(94%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 358kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 2265mg | 94% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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