Bring the flavors of the French countryside to your kitchen with this traditional Country-Style Pâté (or Terrine Campagnarde). Rich, rustic, and satisfying, this homemade pâté is ideal as an appetizer or a charcuterie board centerpiece. Follow these steps for a deliciously authentic pâté that pairs perfectly with crusty bread and tangy cornichons!
Ingredients:
- 500 g pork belly, diced into 7 mm cubes (skin removed)
- 250 g pork or chicken liver, diced into 7 mm cubes
- 1 garlic clove, minced
- 30 g shallots, minced
- 65 g onion, minced
- 6 sprigs parsley, minced
- 15 g butter
- Salt and pepper, to taste
- 2 eggs
- 5 cl heavy cream
Instructions:
1. Prepare the Meat and Aromatics:
Dice the pork belly and liver into small cubes (about 7 mm each). Mince the garlic, shallots, onion, and parsley, setting each aside separately.
2. Sauté the Aromatics:
In a pan over medium heat, melt the butter and add the onions, cooking for 1 minute. Add the garlic, shallots, and parsley, cooking until softened, about 3 minutes. Set aside to cool.
3. Make the Filling:
In a large bowl, knead the pork belly with your hands until slightly sticky. Add salt and pepper, mixing well. Incorporate the eggs and cream, stirring until the mixture is homogeneous. Add the liver and the sautéed aromatics, mixing vigorously for about 5 minutes.
4. Assemble the Terrine:
Press the mixture into a cold terrine mold, smoothing the surface to remove any air bubbles.
5. Bake the Terrine:
Preheat the oven to 160°C (fan setting). Place the terrine in the cold oven and bake for approximately 1 hour and 30 minutes, until the top is golden.
6. Cool and Serve:
Remove the terrine from the oven and allow it to rest for 1 hour at room temperature. Refrigerate overnight. Before serving, let it sit at room temperature for about 30 minutes, and serve with toasted bread, fresh parsley, and a few cornichons.
Conclusion:
This country-style pâté is a delightful taste of France, perfect for sharing. Let us know how you enjoy it and if you add your own touches to the recipe!