Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pâté de campagne. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
We have used other recipes for pate de campagne but we like this one the best! Others we have tried were lacking in spices they just needed something extra. This one has a good spice mix and we like the addition of the dried cherries and the pistachios.
Pâté de Campagne is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Pâté de Campagne is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have pâté de campagne using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pâté de Campagne:
- Prepare 600 grams Minced meat (beef/pork)
- Take 1/2 large Onion
- Get 5 Button mushrooms
- Make ready 6 slice Bacon
- Get 200 ml Bread crumbs (made from a pain de campagne or a baguette)
- Take 1 ☆Egg
- Prepare 10 grams ☆Salt
- Get 1 small amount ☆Parsley, pistachios
- Take 1 small amount ☆Pepper, nutmeg
- Take 2 tbsp Brandy
- Make ready 6 Bay leaves
- Prepare 1 Butter
- Take 1 Seasonal vegetables
- Make ready 1 Pesto, mustard
Pour boiling water into the roasting tin until it reaches two-thirds of the way up the side of the terrine mould. The top of the pate should be slightly rounded. A pâté de campagne, or country terrine, is a rustic preparation, slightly more refined than a pâté grandmère mainly in that it uses only a small amount of liver—liver is a seasoning device here rather than the dominant flavor. Also unlike the pâté grandmère, some internal garnish, such as fresh herbs and chunks of smoked ham or duck confit, go a long way.
Instructions to make Pâté de Campagne:
- Combine the ☆ingredients in a bowl, add minced meat, and mix and knead well until meat is sticky.
- Chop the onion and mushrooms finely and stir fry with 1 tablespoon of butter. Cool.
- Add the onion, mushrooms and brandy to the bowl with the minced meat. Mix and knead well.
- Coat a mold with butter. Line 3 bay leaves at the bottom and pack bacon tightly in the mold.
- Fill the mold with the meat mixture, packing to remove air pockets. Fold the bacon over the top. Put 3 bay leaves and tap the mold slightly to remove air pockets.
- Wrap the whole thing with aluminum foil, bake in a oven at 350°F/180℃ for 1 hour immersed in hot water. It's done when the centre of the pate is hot.
- Place a weight over the aluminum foil and cool. Leave it to rest in the fridge overnight if you can.
- Remove the aluminum foil, bay leaves, and white fat from the pate. Slice as you like and serve on a plate. Serve aspic with pate. Decorate the plate with seasonal vegetables, pesto and mustard to make it colorful.
Soak the bread in the cream and break it up before whisking it into the eggs. I love pâté de campagne but I had never tried to make it before. When I found this recipe for pâté de campagne by Julia Child, I couldn't wait to make it. I'm always looking for good liver recipes, because liver is so nutritious. Place the pork, olive oil, shallots, onion, all but six sprigs of the thyme, and all but six of the bay leaves, and the remaining herbs and salt in a large, non-reactive bowl and.
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