Pate and Foie Gras are two things you will always find at our family gatherings. This Country Style Pate recipe is one that should be prepared days before. Time consuming it may seem but in reality it takes more time at the market gathering the ingredients. Enjoy this with Cornichon Pickles, pickled red onions and a fresh baguette.
Ingredients:
2 lbs boneless pork shoulder, cut in one inch dice
4 oz pork liver
8 tbsp chopped parsley
1 1/2 tbsp minced garlic
2 tbsp kosher salt
1 tsp freshly ground black pepper
1 1/2 tsp pate spice
2 tbsp all-purpose flour
2 large eggs
2 tbsp cognac
1 1/2 cups heavy cream
1 cups diced boiled ham
1/2 cup diced pork fat back
Sliced fat back as needed to line the bottom of the terrine. (optional)
Caul fat as needed to wrap the terrine. (optional)
Pate spice
1 tbsp dry green peppercorns
2 tbsp coriander seed
1 tsp allspice berries
1/2 tsp cloves
Directions:
Toast the whole spices and grind them together in a spice grinder.
Pâté Directions:
1. Preheat the oven to 300 degrees F.
2. Grind the pork shoulder through the large die on a meat grinder into a bowl set over ice. You can use a food processor if you don't have a meat grinder. Pulse it until ground and not pureed.
3. In another bowl, also over ice, mix the liver, onion, parsley, garlic, salt, pepper, pate spice, and curing salt with about a third of the pork shoulder. Grind this mixture again, using a smaller die on the meat grinder. Then combine with the rest of the pork.
4. In another bowl, mix flour, eggs, cognac, and cream together. Put the meat mixture in the bowl of a stand mixer with the paddle attachment and add the flour mixture, paddling until it is fully incorporated and appears sticky.
5. Fold in the fat back and ham.
6. Line a 11/2art terrine mold with plastic wrap. Line the plastic wrap with sheets of caul fat, using as little as possible to line the mold and create a 3 inch overhang off the edges. Pack the pâté mixture into the mold firmly and avoid air pockets. Wrap the caul fat over the terrine and then wrap the plastic wrap over the top. Wrap the entire mold in aluminum foil, then put lid on.
7. Bake the terrine in a roasting pan, with hot water halfway up the sides of the terrine, until the internal temperature reaches 150 degrees F. Remove the terrine from the water bath and allow to rest for 20 minutes. Then take the lid off and press the terrine with a weight to compact it. Cool until it reaches room temperature, then refrigerate. Allow the terrine to rest for a few days for best results.
