Country Pâté

 

 

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Country Pâté
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Servings Prep Time
10servings 3hours
Servings Prep Time
10servings 3hours
Country Pâté
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
10servings 3hours
Servings Prep Time
10servings 3hours
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 325°F. Heat butter in a skillet over medium-low heat. Cook the shallots until soft but not browned.
  2. Grind the shoulder in a meat grinder on the coarse setting. Alternatively, ask your butcher to grind it for you.
  3. Cover the bottom and sides of a loaf pan with bacon.
  4. Mince the liver and bacon with a knife or pulse in a food processor until combined but not completely puréed. Fold together the pork, liver and bacon.
  5. Mix together the spices. Add the spices, garlic, and shallots to the meat.
  6. Mix in the egg, cream and cognac until combined. Fold in the pistachios.
  7. Press the mixture into a loaf pan. Fold the bacon over the top.
  8. Wrap the pan tightly with foil. Place into a deep baking or roasting pan in the middle rack of the oven. Pour boiling water in the roasting pan until two thirds up the side of the loaf pan.
  9. Bake for 70 minutes or until a thermometer inserted into the center reads 155°F.
  10. Remove from oven.
  11. Transfer loaf pan to a baking sheet. Place several large cans on top of the pâté to weigh it down. Let cool to room temperate then refrigerate (with the cans) at least overnight.
  12. To remove the pâté from the pan, remove foil and place in hot water for 3 minutes. Invert onto a cutting board or platter. Best served at room temperature.
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