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Country stlyle paté with pistache recipe (paté de campagne à la pistache)
- Cuisine: French
- Serves 12
Stage 12: Tonnerre - Vittel
Chef Gabriel Gaté presents the food of Burgundy, and French charcutier and native Burgundian, Stéphane Langlois, prepares a traditional Paté de Campagne. Sommelier, Christian Maier, recommends a light red wine from the region.For more Tour news visit the Tour de France website at tdf.sbs.com.au.
Ingredients
You need a greased terrine dish that holds at least 2 litres
750 g cubed lean pork leg meat
350 g pork fat, cut into cubes
550 g fresh cleaned chicken livers
a handful of parsley leaves
1/2 brown onion, cut into pieces
40 g salt (a bit less if you wish)
1 tsp white pepper
1 tsp mixed spices
1 tbsp chopped garlic
2 tsp dried thyme
60 ml cognac or brandy
2 tbsp corn flour
2 medium eggs
120 g pistachio nuts
10 g gelatine dissolved in 300 ml warm water
a few ribbons of thinly cut pork fat (about 1 metre), optional
Preparation
Preheat the oven to 90°C.
Using a meat grinder, mince the pork meat, the pork fat, chicken livers, parsley and onion. Place in a bowl and mix in the salt, white pepper, mixed spices, garlic and dried thyme.
Thoroughly mix in the cognac, corn flour, eggs and pistachio nuts. Transfer the paté to the greased terrine dish and flatten the top. Place a few ribbons of the thinly cut pork fat on top in a criss-cross pattern.
Place the terrine in a baking dish and pour about 4 to 5 cm of hot water into the baking dish to create a bain-marie. Bake in the preheated oven for about 3 hours. When it is cooked, the temperature of the terrine will have reached 80°C at its centre.
Remove the terrine from the oven and from the tray and pour the dissolved gelatine over it. Allow the terrine to cool, then refrigerate it.
Slice the terrine while still in the dish and serve with gherkins and French bread.
Bon appétit!
If you enjoyed this Country stlyle paté with pistache recipe (paté de campagne à la pistache) then browse more French recipes and our most popular hainanese chicken rice recipe.
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Glossary
Cannoli
A Sicilian pastry consisting of a deep-fried dough tube and traditionally filled with sweetened ricotta and candied fruits and peel.
