Recipe Pate de Campagne : Practical and Delicious

Recipe Pate de Campagne : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pate de Campagne. You are currently reading Recipe Pate de Campagne : Practical and Delicious. This recipe is the creation of the chef Leanne Kitchen. Recipe Pate de Campagne requires 30m, cook 1h 20m and serve 8. Caution: allergy Contains gluten, soy, sesame, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Our version of this flavour-packed, French-style meatloaf is easy for any home cook to pull off!

Ingredients:

14 Ingredients

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  250g pork back fat (see note)
  
  
  


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  400g chicken thigh fillets
  
  
  


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  200g chicken livers, (see note) white connective tissues trimmed
  
  
  


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  400g minced pork
  
  
  


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  2 tbsp brandy
  
  
  


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  1 tbsp chopped thyme leaves
  
  
  


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  1/2 tsp ground allspice
  
  
  


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  1 large pinch ground cloves
  
  
  


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  1 egg, lightly beaten
  
  
  


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  1 eschalot, finely chopped
  
  
  


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  10 slices middle-cut bacon, rind removed
  
  
  


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  Baguette, to serve
  
  
  


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  Wholegrain mustard, to serve
  
  
  


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  Cornichons (small pickled gherkins), to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Using a large knife, cut pork fat, chicken thighs and livers into 5mm pieces. (Alternatively, pass through a meat mincer using the coarse blade.) Place in a bowl with mince, brandy, thyme and spices. Using your hands, combine well. Cover with plastic wrap and refrigerate overnight.
  
  
  


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  Step 2
  
  
  
  
  Stand meat mixture for 20 minutes to bring to room temperature. Add egg, eschalot, 2 teaspoons pepper and 3 teaspoons salt, and combine well.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 170C. Lay most of the bacon widthwise across the base and up the long sides of an 11cm x 25cm 1L loaf pan or terrine mould, alternating wide ends of bacon with tapered ends and making sure there are no gaps; the bacon will extend over edges of pan. Place remaining bacon widthwise to cover short ends of pan, cutting to fit. Reserve any leftover bacon.
  
  
  


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  Step 4
  
  
  
  
  Using your hands, pack meat mixture into lined pan, smoothing top. Bring overhanging bacon up over the meat mixture to completely cover, trimming if necessary and using any reserved bacon to fill gaps. Cover top of pan tightly with foil (or terrine lid), place in a roasting pan, then add enough boiling water to come halfway up side of pan. Bake for 1 hour and 20 minutes or until juices run clear when the centre is pierced with a skewer or the centre reaches 165C on a meat thermometer.
  
  
  


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  Step 5
  
  
  
  
  Remove loaf pan from roasting pan. Set aside, covered, to cool to room temperature. Place pan in a dish, then top with a tray and weigh down with 4 x 400g cans. Refrigerate overnight.
  
  
  


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  Step 6
  
  
  
  
  Remove cans, tray and foil. Run a knife around the inside of the pan, then invert terrine. Serve with baguette, mustard and cornichons.
  
  
  

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