Coarse Country Pate
Adapted from The Cast Iron Way to Cook
by Sue Cutts
Created for the cast iron pate terrine
Serves 12 - 14
This coarse country pate provides a true taste of regional France. It is perfect for an appetizer or a light meal. Turkey can be substituted for chicken. The recipe freezes well for up to one month. Thaw completely before use.Ingredients:
- 8 ounces bacon
- 4 bay leaves
- 12 ounces ground lean pork
- 8 ounces boneless chicken thighs (approximately 4), finely chopped
- 8 ounces chicken livers, trimmed and chopped
- 2 shallots, finely chopped
- 2 garlic cloves, peeled, chopped and mashed to a paste with a teaspoon of sea or kosher salt
- 1 tablespoon mixed whole peppercorns
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon freshly ground black pepper
- 3 large eggs, lightly beaten
- 3 tablespoons brandy
Lay the four bay leaves along the bottom of the pate terrine.
Place the bacon slices on a work surface and, using the dull side of a table knife, flatten and lengthen each slice. Center each slice in the bottom of the terrine (side by side) and drape ends up the sides of the dish leaving the ends on either side of the terrine.
Preheat the oven to 300°F.
Put the ground pork, chopped chicken thighs, and chopped chicken livers into a bowl with the other ingredients. Stir together thoroughly (use your hands) and transfer the mixture to the bacon-lined pate terrine.
Arrange the bacon ends over the contents to enclose the mixture. Use additional bacon pieces to cover, if necessary.
Put the lid on the terrine and place the terrine into a larger roasting pan. Place on the oven rack and then fill the larger pan with hot water halfway up the sides of the terrine to form a water bath.
Bake the pate in the oven for 2 or 2 1/2 hours, or until the juices in the middle of the terrine run clear when pierced with a toothpick.
Carefully remove the pate terrine from the water bath and set aside to cool completely.
Unmold onto a large serving dish, trimming away any meat solids or fat that have escaped and solidified. Remove the bay leaves and discard.
Cut into even slices with a very sharp knife and serve with small toast rounds and tiny French cornichon pickles.