PâTé DE CAMPAGNE
Provided by Susan Herrmann Loomis
Categories Pork Appetizer Chill Thyme Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 10 servings
Number Of Ingredients 11
Steps:
- 1. 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 toss so that all is thoroughly combined. Cover and refrigerate for 24 hours.
- 2. Remove the bay leaves and the thyme from the pork, and transfer the meat to a food processor. Process until the meat is coarsely chopped. The meat needs to be in uneven pieces to give texture to the pâté.
- 3. Place the liver in the food processor and purée it. Add it to the pork and other ingredients in the bowl and toss until all the ingredients are thoroughly combined. Cook a teaspoonful of the mixture to taste for seasoning, remembering that when the pâté is chilled its seasoning will be muted. Adjust the seasoning if necessary.
- 4. Place three of the bay leaves and three generous sprigs of thyme on the bottom of an 8 cup (2 liter) porcelain terrine mold, or other non-reactive container. Top with half the pork mixture, smoothing and pressing it into the terrine, then top with the remaining three sprigs of thyme. Cover with the remaining pork mixture, smoothing it out and pressing it down into the terrine, then top that with the remaining three bay leaves. Top with parchment paper and then either the lid of the terrine mold, or a piece of aluminum foil. Place the terrine mold into a pan large enough to hold it with room to spare, and pour in boiling water half way up the sides of the terrine mold Bake until the terrine is cooked through and registers about 170°F on a meat thermometer inserted into the center of the terrine, about 2 hours.
- 5. Remove from the oven and let cool. Place at least 3 one-pound weights on the parchment paper atop the terrine, to weight it down, and when it has reached room temperature refrigerate it for at least 24 hours. Serve chilled, with plenty of cornichons alongside.
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Taijul Islam ALamim
[email protected]I'm not a big fan of sourdough bread, but this recipe is really good. I'll definitely be making it again.
aaid dah
[email protected]This bread recipe is a keeper! It's so easy to make and it tastes amazing.
Frankie Kociolo
[email protected]I'm going to try this bread recipe with some different toppings. I bet it would be great with cheese and herbs.
solaiman khan
[email protected]This bread recipe is perfect for beginners. It's easy to follow and the results are delicious.
Jack Jones
[email protected]I'm wondering if I can use a different type of flour for this recipe.
Nakalembe Rosemary
[email protected]This bread recipe looks amazing! I'm definitely going to try it.
aashir ali
[email protected]I'm going to make this bread for my next dinner party. I know my guests will love it.
Lance Indiana 64
[email protected]I'm excited to try this recipe with my kids. They love to help me bake.
Saimun Hossain
[email protected]I'm not sure if I have all of the ingredients for this recipe. I'll have to check my pantry.
Prince Tanveer
[email protected]This recipe is a bit too complicated for me. I'm going to try a simpler one.
National Muneer
[email protected]I can't wait to try this recipe! It looks delicious.
Saqlain Nain
[email protected]This bread is perfect for sandwiches and toast. It's also great for dipping in olive oil and balsamic vinegar.
Stephanie LaRae Ard
[email protected]I'm not a big fan of sourdough bread, but this recipe was surprisingly good. I'll definitely be making it again.
Segun McMedal
[email protected]This is my new favorite bread recipe! It's so easy to make and it always turns out perfect.
Eric gandee
[email protected]I had trouble getting the bread to rise, but after some troubleshooting it turned out great!
Rokibzzaman Rony
[email protected]The bread was a bit dry, but overall it was a good recipe.
Mohammad Raza
[email protected]This recipe was easy to follow and the bread turned out delicious. I'll definitely be making it again.
Darcy Ryan
[email protected]I've made this bread several times now and it always turns out perfect. It's my go-to recipe for homemade bread.
Sajid Ali Bhatti
[email protected]This bread is the best I've ever had! It's so flavorful and has a perfect texture.
Rajasemi Waseem
[email protected]This recipe was amazing! The bread turned out so light and fluffy, with a perfect crust. I'm definitely making this again.