Coarse Country Pate
If you long to eat some of the rough country pâté available all over France, but in short supply here, why not make some? You won't believe how blissfully easy it is, and using a processor instead of buying the meat ready-minced makes it even coarser and chunkier. Serve it for lunch with a side salad or watercress, some crisp cornichons and char-grilled or toasted country bread, and, if you close your eyes, you're in France!
|12 oz (350 g) minced pork|
|1 lb (450 g) British pork streaky rashers, with as much fat as possible|
|10 oz (275 g) dry-cured smoked streaky British bacon|
|8 oz (225 g) British pigs' liver|
|20 juniper berries|
|20 whole black peppercorns|
|1 heaped teaspoon salt|
|¼ rounded teaspoon ground mace|
|2 large cloves garlic, crushed|
|1 heaped teaspoon chopped fresh thyme|
|4 fl oz (120 ml) dry white wine|
|1 fl oz (25 ml) brandy|
|fresh bay leaves|
|a few extra juniper berries|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a terrine with a 3 pint (1.75 litre) capacity or 2 lb (900 g) loaf tin.|
This recipe is taken from How to Cook Book Three and has also appeared in Sainsbury's Magazine.
You'll find it's best to process the different meats one at a time (finishing with the pigs' liver, as this is the messiest). Begin by cutting the meat into rough pieces, then place them in the food processor bowl and process until quite finely chopped.
Next, tip each meat in turn into a large mixing bowl and mix them together very thoroughly. Now coarsely crush first the juniper berries and then the black peppercorns in a pestle and mortar and add these to the meat, along with 1 heaped teaspoon of salt, the mace, garlic and thyme. Now you need to mix again even more thoroughly to distribute all the flavours evenly.
After this, add the wine and brandy and give it a final mix, then cover the bowl with a cloth and leave it in a cool place for a couple of hours to allow the flavours to be absorbed.
Before cooking the pâté, pre-heat the oven to gas mark 2, 300°F (150°C).
Then pack the mixture into the terrine or loaf tin and decorate the top with the bay leaves and the extra juniper berries. Place the terrine or tin in a roasting tin half-filled with hot water on the centre shelf of the oven and leave it there for about 1¾ hours. By the time it has cooked, the pâté will have shrunk quite a bit.
Remove it from the oven and allow it to cool without draining off any of the surrounding juices; once the pâté has cooled, the surrounding fat and jelly will keep it beautifully moist.
When the pâté is cold, place a double strip of foil across the top and put a few weights on to press it down for at least a few hours – this pressing isn't essential but it helps to make the pâté less crumbly if you want to serve it in slices. If you don't have any scale weights, use any heavy object: bricks, tins of food or any innovation you can think of instead.
If you don't weight it you can serve it in chunks rather than slices. Then, place the pâté, weights and all, into the fridge overnight.
To serve the pâté you need to take it out of the fridge at least 30 minutes ahead, to return it to room temperature, then turn it out of the terrine or loaf tin and remove the surrounding jelly and any fat. Slice and serve with cornichons, watercress and hot toasted or chargrilled bread, or some very crusty, fresh bread.
For char-grilled bread: pre-heat a char-grill pan for about 10 minutes so that it is really hot. Cut your chosen bread into fairly thick slices, then lay them on the char-grill pan.
Turn over when they have got nice dark stripes (about 40 seconds if the pan is really hot) and repeat on the other side.
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You could use frozen kipper fillets for this, but even better would be a proper kipper. By the time you've removed the skin and bones from one medium-sized kipper you should be left with approximately 4 oz (110 g) fish.
Just add toast, pickles or chutney for a real taste of France, ideal for those who don't like liver.
So easy to make, this lovely pate will soon become a firm favourite. The salad is a revelation too!
This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.
This is just perfect for the party season, as it will feed a lot of people as a first course and is very little trouble to make. Serve with crusty bread cut into thick slices, then toasted.
A lovely light terrine that's just perfect with a crisp salad and good bread. What's more, you can easily increase the quantities and make this for a buffet or party.
Quite simply the easiest pâté I've ever made. All the ingredients are placed together in the bowl of the processor, then one little whiz and it's made! It also has an utterly sublime flavour – brilliant! Serve with hot toasted wholemeal bread.
Ring the changes with this sumptuous pate - perfect for Christmas or any other special occasion.
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