Pâté De Campagne Recipe
Ingredients
| Pig-'s liver - 450 g/1 lb. | ||
| Pork fat | 225 Gram | |
| Egg - 1 number, beaten | ||
| Fine semolina - 25 g/1 oz. | ||
| Garlic | 2 Clove (5gm) | |
| Dried mixed herbs - a pinch | ||
| Ground mace - 1 x 2.5 ml spoon/1/2 teaspoon | ||
| Salt - 1-2 x 5 ml spoons/1-2 teaspoons | ||
| Ground black pepper | 1 To taste | |
| Brandy - 2 x 15 ml spoons/2 tablespoons | ||
| Bay leaves - 3 numbers | ||
| Streaky bacon rashers - 4 numbers, rinds removed | ||
Directions
GETTING READY
1. Preheat the oven to 160°C/325°F or Gas Mark 3.
2. Grease the bottom and sides of a 600-ml/1-pint/2 1/2 cup ovenproof baking dish.
3. Flatten the bacon with the blade of a knife
MAKING
4. In a mixing bowl, combine together the minced liver and pork fat with the remaining ingredients except the bay leaves and bacon; stir well to mix thoroughly.
5. Arrange the bay leaves in a flower pattern on the bottom of the ovenproof baking dish.
6. Line the bottom and sides of the dish with bacon.
7. Spoon in the P-té mixture in the baking dish and press down lightly.
8. Put the dish in a roasting tin half filled with water; cover with foil.
9. Bake at 160°C/325°F or Gas Mark 3 for about 2 to 2 1/2 hours or until set.
10. To freeze: cool quickly and then chill in the refrigerator until firm.
11. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
12. Label the bag as it makes it easier to distinguish.
13. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
SERVING
14. Arrange the P-té on a serving platter and serve cut into thick slices.
TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
1. Preheat the oven to 160°C/325°F or Gas Mark 3.
2. Grease the bottom and sides of a 600-ml/1-pint/2 1/2 cup ovenproof baking dish.
3. Flatten the bacon with the blade of a knife
MAKING
4. In a mixing bowl, combine together the minced liver and pork fat with the remaining ingredients except the bay leaves and bacon; stir well to mix thoroughly.
5. Arrange the bay leaves in a flower pattern on the bottom of the ovenproof baking dish.
6. Line the bottom and sides of the dish with bacon.
7. Spoon in the P-té mixture in the baking dish and press down lightly.
8. Put the dish in a roasting tin half filled with water; cover with foil.
9. Bake at 160°C/325°F or Gas Mark 3 for about 2 to 2 1/2 hours or until set.
10. To freeze: cool quickly and then chill in the refrigerator until firm.
11. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
12. Label the bag as it makes it easier to distinguish.
13. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
SERVING
14. Arrange the P-té on a serving platter and serve cut into thick slices.
TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
Chef
