Pork pâté, a staple in French cuisine, is a savory meatloaf-like dish made from ground pork and various seasonings. This refined dish has been enjoyed for centuries and continues to delight palates worldwide. Its origins are believed to date back to medieval times, where it was often served as a special occasion dish due to its rich flavor and elegant presentation. In this article, we will delve into the enticing world of French pork pâté, providing you with step-by-step instructions on how to create this delectable dish in the comfort of your own kitchen. Our carefully crafted recipe will guide you through each stage of the pâté-making process, ensuring a perfect balance of flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
RUSTIC FRENCH PORK AND CHICKEN PâTé
O.K., this is a little bit of a project, but not too taxing for an adventurous home cook. How about making your own pâté for the holidays? Ask the butcher to grind three-fourths of the meat medium, and one-fourth very coarse. Otherwise, if you are using a home meat grinder, you will need to hand chop about one-fourth of the meat, so that the mixture is dotted with little cubes of meat and fat. This will ensure a juicy texture and a rough mosaic pattern in each slice.
Provided by David Tanis
Categories dips and spreads, appetizer
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make sure the meat is quite cold, then cut it in 1-inch strips. Grind .75 of the pork shoulder and chicken, plus half the pancetta, to a medium grind. (Or have your butcher do the grinding for you.)
- Grind the remaining pork, chicken and pancetta to a coarse grind, or cut by hand with a sharp knife into small cubes about 1/8 inch.
- Combine all the meat in a large bowl. Add the salt, garlic, sage and thyme. Pour the wine and Cognac over it, then knead seasonings into the mixture with a wooden spoon, your hands or the paddle attachment of a stand mixer.
- In a spice mill or mortar, grind the peppercorns, coriander seeds, fennel seeds and cloves to a fine powder. Add to the mixture, along with nutmeg, cinnamon and cayenne. Mix again.
- Heat the oven to 375 degrees. Pat the seasoned pate; mixture into a 2.5-quart loaf pan. Press the bay leaf on the surface, then cover the pan tightly with foil. (Refrigerate overnight if desired; bring to room temperature before baking.) Place in a deep-sided roasting pan and add hot water to reach half way up the dish. Bake on the middle shelf for about an hour, or until the internal temperature of the pate is 160 degrees.
- Carefully remove from the oven and cool in the loaf pan, then wrap well and refrigerate for at least 24 hours before serving. Keeps a week or more.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 301 milligrams, Sugar 0 grams, TransFat 0 grams
FRENCH PORK PATE
Steps:
- place pork liver, chopped garlic, ground Thyme, black pepper, salt and wine into food processor and mix until texture is similar to thick soup. Pour mixture over minced pork and combine well. Place mixture into cast iron terrine, or none stick dish and place into baking dish. Place the 2 Bay leaves and spring of Thyme on top of mixture and place the lid on top. Fill baking dish to 3/4 of the way to the top of the terrine. Bake in a 345 degree f, oven for 2 1/2 hours. Leave to cool before placing it into the fridge over night.
Tips:
- Choose the right pork: Use a combination of fatty and lean pork for the best flavor and texture. Good options include pork shoulder, pork belly, and pork loin.
- Grind the pork yourself: This will give you more control over the texture of the pâté. If you don't have a meat grinder, you can ask your butcher to grind it for you.
- Season the pork well: Use a variety of herbs and spices to flavor the pâté. Some good options include garlic, thyme, rosemary, sage, and nutmeg.
- Don't overcook the pork: The pork should be cooked until it is just cooked through. Overcooking will make the pâté dry and tough.
- Let the pâté cool completely before serving: This will allow the flavors to develop and the pâté to firm up.
- Serve the pâté with a variety of accompaniments: Some good options include crackers, bread, fruit, and cheese.
Conclusion:
French pork pâté is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is easy to make and can be tailored to your own taste preferences. With a little planning and effort, you can create a pâté that will impress your friends and family.
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