Pâté de campagne

pâté_de_campagne

Pâté de campagne is a traditional French dish that is perfect for any occasion. Originating from the countryside of France, this recipe has been passed down for generations and has remained widely popular today. Whether it’s a dinner party or a special occasion, this pâté is sure to impress your guests.

The name of this dish translates to “country pâté”, which is essentially a type of meat-based terrine that’s made from ground pork and other ingredients like herbs, vegetables, and sometimes liver. The meat mixture is then baked in a loaf pan, which results in a stunningly rustic presentation that is both appealing and delicious.

This pâté is versatile, and it can be served in many ways. It pairs excellently with crackers or baguette slices, and it can also be used as a filling for sandwiches or as a topping for salads. It is best served chilled, which allows the flavors to develop fully. Pâté de campagne is also great for making ahead of time, making it a perfect for busy cooks who want to prepare in advance.

The traditional ingredients for a pâté de campagne include ground pork, eggs, breadcrumbs, onions, garlic, thyme, bay leaves, and allspice. The mixture is then shaped into a loaf and baked in a loaf pan for about an hour. Once it cools down, it can be turned out of the loaf pan and sliced to serve.

The success of this recipe depends on the choice of ingredients. It’s best to use high-quality pork and herbs to create the flavors of the French countryside. The onions and garlic should be finely chopped, making them almost invisible in the finished dish. The breadcrumbs should be fresh, and the eggs should be beaten well to incorporate into the mixture.

One of the distinguishing features of this pâté is its beautiful presentation. Once baked, it should have a dark, crusty exterior that contrasts with the soft, savory interior. The pâté can be garnished with a variety of elements, including fresh herbs, sliced vegetables, or decorative accents.

For those who enjoy experimenting with recipes, there are numerous variations of pâté de campagne. Some recipes use different meats like chicken or beef, while others incorporate different herbs or spices like juniper berries or nutmeg. Some recipes may use different additions like dried fruits, nuts, or cheese.

Overall, pâté de campagne is a delightful recipe that is perfect for French cuisine enthusiasts. Its rustic presentation and complex flavors make it an elegant appetizer or main course that is sure to impress your guests. With a bit of effort and high-quality ingredients, you can create a delicious pâté that will transport you to the French countryside.

Ingredients:

  • 1 pound ground pork
  • 1/2 pound ground veal
  • 1/2 pound ground bacon
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 cup brandy
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon ground allspice
  • 2 eggs
  • 1/2 cup heavy cream
  • 3 slices of bread, crusts removed and cut into small cubes
  • 6 strips of bacon, for lining the loaf pan

Instructions:

  1. Preheat oven to 375°F.

  2. In a large bowl, combine ground pork, ground veal, ground bacon, garlic, shallot, brandy, parsley, thyme, sage, salt, black pepper, and allspice. Mix well.

  3. In a separate bowl, whisk together eggs and heavy cream. Add to meat mixture and mix well.

  4. Add bread cubes to the mixture and combine well.

  5. Line a 9x5 inch loaf pan with bacon strips, overlapping them slightly. Leave one end of the bacon strips hanging over the side of the pan.

  6. Spoon the meat mixture into the bacon-lined pan and press down firmly.

  7. Fold the bacon over the top of the meat mixture to cover it completely.

  8. Place pan in a roasting pan and fill with hot water until it comes halfway up the sides of the loaf pan.

  9. Bake for 1 1/2 hours, or until internal temperature reaches 160°F.

  10. Remove from oven and allow to cool to room temperature.

  11. Once cooled, carefully remove the pâté from the pan and discard excess bacon fat.

  12. Serve with crackers, crusty bread, or cornichons.

Note: This recipe is traditionally served chilled. It can be stored in the refrigerator for up to a week.