Pâté de Campagne Recipe – How to Make a Country-Style Pâté

Learn how to make Pâté de Campagne! Go to http://foodwishes.blogspot.com/2017/01/pate-de-campagne-finally-something.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Country-Style Pâté recipe.

Hello this is chef john from food wishes comm with pot ad Campania that’s right this is the video the charcuterie do not want you to see because when people find out that country pate they’ve been charging $30 a pound for is really nothing more than cold meatloaf well you

Can imagine what will happen millions of Americans will continue not to buy that pate but above and beyond saving a few dollars I think this is a really fun project and I thought this really came out tasting great so as they say let’s go ahead and get this pate started right

By tossing several different meats into a mixing bowl which will include a whole bunch of pork shoulder that I cut up into like 1-inch pieces and then to that I’m gonna add some duck meat which I’ve trimmed off a couple large legs since we’re doing a country-style pâté some

Type of game bird would be very traditional in this okay so our pate base is gonna be pork and duck but we also need to include a very healthy dose of fat and today I’m going to be using some diced up bacon but some pork belly

Would also work and we’ll go over all your fat options on the blog post and then of course it would not be a real pate unless we add a little bit of liver and while pork liver would be more traditional I’m gonna use chicken livers which I’ve chopped up kind of roughly to

Make them look even more disgusting so before people turn off the video let’s go ahead and cover those with a diced onion as well as some sliced shallots and minced garlic we will also toss in some freshly chopped parsley at which point it’s time to season this up with what looks to be

A dangerous amount of kosher salt but don’t worry it’s the perfect amount and then besides regular salt we’re also going to add a little bit of pink salt and no not pink Himalayan salt pink curing salt which you may or may not have purchased for our ham video so

That’s optional but if you do have it we’ll toss a little bit in and then we’re definitely also going to need to toss in a spoon of pot a spice and you might be thinking hey I don’t have that it’s okay nobody does which is why we

Make our own by combining the following four ingredients some ground ginger a whole bunch of freshly grated nutmeg some ground clove and some type of ground pepper usually white or black but we’re gonna shock the world by using cayenne and we’ll give that a mix and

That’s it you are now the proud owner of some pot a spice which by the way is great and so many other things which unfortunately we don’t have time to review because we need to finish this off some freshly ground black pepper as well as a nice big splash of brandy where I

Guess cognac if you want to waste the good stuff but of course that’s up to you you guys are the Billy Mays of your country style pates which reminds me never buy anything for the kitchen that you see in an infomercial usually that’s a bad idea especially if it slices and dices things

But anyway once we have all those ingredients together we’ll go ahead and give that a thorough mixing at which point we’re gonna wrap it up and pop it in the fridge to marinate for about two hours okay some people like to go overnight but I don’t I think a couple

Hours is perfect so we’ll go ahead and wrap that up and pop it in the fridge and while we’re waiting for that we can go ahead and make the next component the panade before that we will start with some plain dry breadcrumbs to which we will add a couple large eggs which

Appear to be very excited there in this and then we’ll finish up with some heavy cream and that’s it we will give that a mix and that’s what we’re going to add to our meat later to help bind it together as well as help provide that beautiful tender texture we’re going for

And when you first mix this it’s gonna look kind of thin but as it sits on the counter for a few minutes it’s gonna thicken up quite a bit as you’ll see when we add it to our ground meat which by the way is the next step and as you

Might know one of the keys to successful meat grinding is to use very very cold meat so what we’re gonna do is transfer this onto a sheet pan and we’ll pop that in the freezer for I don’t know about fifteen or twenty minutes at which point is probably gonna look something like

This and we certainly don’t want this frozen solid but it should be very very cold to the touch and starting to firm up a little bit and I think using very cold meat is important no matter how you grind it but especially if you’re gonna use the grinding attachment on your

Stand mixer which isn’t really exactly heavy duty but have you said that if your meat is properly prepped this does do a very decent job I do try to make sure I keep that plate in front of the blade cleaned off but other than that there’s not much to do except pass it

Through and I’m sorry to disappoint you but I’m not gonna show a lot of this grinding footage since nobody should have to look at this longer than necessary but anyway we’re gonna go ahead and coarsely grind our meat and by the way if you don’t have one of these

Machines there’s other ways you can do it which I will be happy to outline in the post and then what we’re gonna do once our meats ground is toss in our fruit and nuts and I’m gonna be going with some dried cherries and pistachio and since that’s our garnish we want

Those pieces whole which is why we didn’t grind them and by the way these are optional you don’t have to put them but we are doing a country-style pâté and if you’ve ever been to the country you know there’s lots of fruits and nuts and then once we’ve added whatever we’re

Garnishing with we will finish this off by mixing in our panade which as predicted has gotten very thick so we’ll go ahead and transfer that in it mix it until combined and I say mix but it’s really more of a fold because as with working with any kind of ground meat we

Really don’t want to overwork this if we can avoid it so we’ll kind of stir and mix and fold that together and then what we’ll do once that’s been accomplished is transfer this into some kind of fat line to mold if for a mold I’m using a

Bread pan and for fat I’m using bacon I really do like to use caul fat and that is more traditional but I didn’t have any and the bacon really does work nicely and then as you may have guessed we’re gonna go ahead and fill that to

The top with our mixture and yes I might have a little too much but that’s okay and by the way please make sure whatever you’re using is long enough to overlap because we are gonna add a few pieces to the bottom I mean it’s to the top now but it will be the

Bottom and then once we have our meat transferred in and successfully encased with bacon I’m gonna add a little piece of parchment paper over the top and then we wrap that nice and tightly with foil preferably heavy duty at which point we will transfer that into some kind of

Deep pan or Dutch oven in case you’re wondering that was just a little silicone pot holder that I put at the bottom for a little insulation but it’s probably not necessary it just seemed like a cool thing to do and then once that’s placed in we want to partially

Fill that up with hot water just hot tap water’s fine and we want to fill that up somewhere between halfway up the pan and oops I went too far so usually shoot for about two-thirds of the way up our mold and then because the other secret to this is cooking it to a

Very specific doneness I’m gonna go ahead and insert one of these probe thermometers before we put the lid on and that’s going to ensure we cook this to the perfect internal temperature so we will go ahead and place that in and then pop on the lid at which point we

Will very carefully transfer this into the center of our preheated 350 degree oven for about two hours or so or more importantly until it reaches an internal temp of 155 and we really do want to go by temperature here because there are so many variables that will affect the

Cooking time so for me this took about an hour and 40 minutes and what we’ll do once it comes out and we remove it from that pan is let it cool down and because I filled mine so much it was actually coming up above the top

Of the pan so for now I’m just gonna press it down with this heavy cast-iron baking dish and I should mention if you didn’t overfill yours you could just skip to the next step which is the official way we’re gonna press this while cools and the reason we’re doing

This is so things compact a little bit and we end up with a little firmer and what most people would consider nicer texture and by the way in case you’re wondering the reason I like to transfer this into a dish line with paper towels is because as we press some of those

Juices and excess fat will leak out but anyway let’s go ahead and remove that foil and proceed to the official pressing method and for that what we’ll do is kind of nice thick piece of cardboard just a little small web in the opening and we will wrap that in foil

And we’re gonna use that to press down our pate as it sits overnight in the fridge with the help of a little bit of weight for example a couple cans of garbanzos or something heavier might even work better but the point is make sure this is weighted down as it chills

Overnight in the fridge so that the next day is nice and firm and compressed and looks something like this and then what we’ll do to unmold this is simply dip it very briefly in some very hot water just for a couple seconds and that pate should slide right out and we could

Start to slice but for best results I like to pop it back in the fridge until that baked is nice and cold again right when we slice it should be firm and white like lardo and not flabby and translucent so I did reach Hill mine at

Which point we can slice in and see how we did and as I was cutting this I didn’t even have to wait to taste it I could tell by the way the knife was sliding through the texture was perfect in the appearance check it out there was no way

That could possibly look any better unless I guess we saw a few more pressed a she owes so I cut another slice and there we go that can’t look any better so visually I was very happy with how this came out and it looked like the

Real deal but I need to go in for a taste to make sure and I served that up very traditionally with some Cornish Jones and mustard and toasted bread and as happy as I was with the appearance I was even happier with the taste all right we joked about this just being a

Cold meatloaf but because of all our rich meats and copious amounts of fat and salt not to mention that little hint of gay meanness from the liver this goes so far above and beyond that and deliciousness they really shouldn’t have even been mentioned in the same video

I mean taste texture appearance I just enjoyed everything this so to summarize there ain’t no pate like a chef john pate because the chef jump at a don’t stop until it’s gone so i really do hope you give this a try soon head over to food whooshes calm for

All the ingredient amounts and more info as usual and as always enjoy