Country Pate
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Veal (plus 1-ounce lean)230 g
Pork (lean)2 tsps
Salt1 tsp
White Pepper1 tbsp
Vegetable Oil110 g
Chicken Liver (trimmed)1 tbsp
Garlic (pureed)1 cup
Brandy2 tsps
Ground Allspice1 tsp
Nutmeg (freshly grated)3 small
Egg450 g
Bacon (sliced)450 g
Baked HamDirections:
1
Trim veal or chicken and pork of excess fat and tendons
2
Skin fatback
3
Cut into 1 inch cubes and pass through largest hole of a meat grinder
4
Transfer to a large bowl
5
Stir in salt, pepper, and applejack
6
Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3
7
After marinating, heat oil in a medium skillet over high heat
8
Saute livers until well browned, about 1 minute per side
9
Remove from pan and set aside to cool
10
Add garlic and cook about 1/2 minute, being careful not to let it color
11
Reserve garlic with liver
12
Add brandy and bay leaves to same skillet
13
Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes
14
Set aside to cool and remove and discard bay leaves
15
Dip white bread in warm water to soften
16
Squeeze out excess moisture
17
Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy
18
Stir to combine
19
Transfer to a food processor, add eggs, and puree until a smooth paste is formed
20
This paste will bind the pate
21
Place puree in a large bowl, add remaining ground meat, and combine well
22
(We recommend using your hands, not a spoon, to combine this dense mixture
23
) Preheat oven to 325 degrees F
24
Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end
25
Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips
26
Spread about a cup of pate evenly over the bacon to cover the bottom
27
Arrange alternating strips of ham and tongue lengthwise, over the pate
28
Repeat this procedure, alternating pate with strips of ham and tongue, until pan is filled and top layer is pate
29
(When the loaf is sliced you will see a regular pattern of solids and pate
30
) Fold overhanging bacon over the top
31
(The pate may rise slightly over the top of the pan
32
That's OK
33
) Tap pan against a counter to firmly pack
34
Garnish top with bay leaves and garlic cloves
35
Cover with 2 layers aluminum foil, tucking edges under to completely seal
36
Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate
37
Bake 2 hours 15 minutes
38
Set aside to cool
39
Place cooled pate on a baking sheet and cover with another baking sheet
40
Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks
41
This compacts the pate and makes it easier to slice
42
To serve, remove and discard the bay leaf and garlic garnish
43
To loosen, dip pan's bottom in warm water and run a knife along inside edges
44
Invert onto a serving platter
45
Cut into 1/2 inch slices and serve on lettuce leaves