• Country style paté. (Brett Stevens)Source: Brett Stevens

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.

Serves
12

Preparation

30min

Cooking

3hr

Skill level

Mid
By
Average: 2.5 (18 votes)
Yum

Ingredients

  • 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
  • ½ 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 

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

You need a greased terrine dish that holds at least 2 litres.

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!

 

Photography by Brett Stevens. Food preparation by Phoebe Wood. Styling by Vivien Walsh.