ReceptnaptárTerrine de campagne (country pâté)
Terrine de campagne, or country pâté, is the basis of French charcuterie: minced pork, liver, seasonings and a little cognac, slowly baked in a water bath. Serve it cold as a starter with bread, pickled gherkins and mustard. It is also ideal for picnics.
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Ingredients
Method
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- Heat the oven to 160 °C (fan 140 °C). Line a 1 litre terrine mould or loaf tin with the bacon slices so the ends hang over the edge.
- Cook the onion and garlic in a little fat for 3-4 minutes, then let them cool.
- In a large bowl, work together the minced meat, liver, diced pork belly, onion mixture, egg, cognac and seasonings thoroughly.
- Press the mixture into the mould, cover with the overhanging bacon slices and place a bay leaf on top.
- Cover with a lid or aluminium foil, set it in a roasting tin of hot water (bain-marie) and bake for 1 hour 15 minutes to 1.5 hours, until the internal temperature reaches 72 °C.
- Take it out, place a weight on top (such as a tin can), and once cool, chill overnight. Leave at room temperature for 20 minutes before slicing.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The proportion of fat matters. If the meat is too lean, the pâté will be dry and crumbly. Shoulder and pork belly make a good pairing.
- If you have a meat thermometer, aim for 72 °C. Cooked less than that it is not safe, and cooked longer it turns dry.
- The resting is essential. By the next day the flavours have come together and the pâté has set, so it slices neatly.
Frequently asked questions
How long can it be stored?
Wrapped in cling film, 5 days in the fridge. Deep-frozen, up to 2 months, but the texture will be a little more fragile.
Can the liver be replaced?
Pork liver works instead of chicken liver. If you do not like it, you can increase the amount of minced meat, but the pâté will be less distinctive.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
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