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Country Pate

Introduction & method

Country Pate, the French Pâté de Campagne, is a delicious, coarse, meaty treat. It has a rich savoury flavour and is just perfect spread on toast.

Country Pate Recipe

Make the Paté Mixture

Ideally you would use shoulder of pork, but if you can't get that, belly or loin chops will do fine - you jusy need plenty of fat and no bones. If you are mincing your own meats, chop the pork, liver and fat into chunks that will fit into your mincer. You need to use the coarse plate to mince it all together. It's a good idea to put the grinding parts of the mincer in the freezer for half an hour. If you are buying ready-minced pork from a butcher, try to get it minced with the coarse plate. I usually reserve about 20% of the pork and cut it into small chunks by hand just to get some variation in texture. Finely chop the onion and garlic, and mix everything but the bacon together in a bowl.

Cook the Paté

Preheat your oven to 180°C (356°F). Line a non-stick loaf tin with the bacon. If you're feeling a bit fancy, you could put alternate strips of bacon in at 45 degrees so you get a kind of woven effect. Spoon in the paté mixture and smooth it down on the top. Fold the ends of the bacon over the top. Tightly wrap the whole thing in aluminium foil and place it in a roasting tin. Pour boiling water into the tin up to about two-thirds the height of the terrine. Put everything in the oven for 70 minutes. The paté is done when the internal temperature reaches 65°C (150°F).

Place some heavy objects on top of the terrine but be careful not to weigh it down too much because you might squeeze the juices out. Refrigerate for at least 12 hours. Remove the foil wrapping, and tip the paté out onto a plate. You could start eating it at this point, but it definitely improves in flavour after a couple of days.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Country Pate on YouTube.


Ingredients & Info

 600 grams coarsely minced pork
 250 grams pork liver
 150 grams pork fat
 250 grams streaky bacon
 1 medium onion
 5 tbsp brandy
 1 egg
 2 tbsp double cream
 2 tsp green peppercorns or juniper berries
 1 tsp ground black pepper
 1 tsp salt
 1 tsp thyme
 half a tsp ground nutmeg
 half a tsp ground clove
 half a tsp ground ginger
 1 clove garlic

US Customary/Imperial

Makes 1 kilo
Prep time: 15 minutes.
Maturing time: 12 hours.
Cooking time: 70 minutes.
Total time: 13 hours 25 minutes.