Homemade country pâté (Print Version)
# Ingredients:
01 -
500g fresh pork belly.
02 -
500g pork shoulder.
03 -
500g chicken livers.
04 -
500g pork throat.
05 -
50g potato starch.
06 -
3 shallots.
07 -
50g unsalted butter.
08 -
20g milk.
09 -
14g salt.
10 -
2g black pepper.
11 -
1g nutmeg.
12 -
5cl cognac.
13 -
1 bay leaf.
14 -
1 sprig of thyme.
15 -
1 sprig of rosemary.
# Instructions:
01 -
Dice the shallots into tiny pieces. Sauté them gently in butter, then let them cool and chill in the fridge overnight.
02 -
Cut the meats into cubes about 3cm wide (keep chicken liver whole). Mix the meats, season with salt, pepper, and nutmeg, then pour in the cognac. Let rest in the fridge overnight.
03 -
Grind the seasoned meats, chicken livers, and prepared shallots using a medium blade (size 8). Mix the starch into the milk, then fold it into the meat mixture.
04 -
Pack the mixture into the terrine, leaving about 2cm at the top. Layer the bottom and sides first before filling. Place the herbs and bay leaf on top.
05 -
Bake at 200°C for 10–15 minutes until browned. Cover and reduce to 150°C, cooking until the center reaches 70°C.
06 -
Allow to cool for 30 minutes out of the oven. Store in the fridge for at least 2 days, with 3 days being ideal for the best flavor.
# Notes:
01 -
This dish requires several days of preparation for the best possible outcome.
02 -
Letting it rest is crucial to bring out all the flavors.