Pâté de Campagne
Pâté de Campagne

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pâté de campagne. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pâté de Campagne is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Pâté de Campagne is something that I’ve loved my entire life. They’re nice and they look fantastic.

We have used other recipes for pate de campagne but we like this one the best! Others we have tried were lacking in spices they just needed something extra. This one has a good spice mix and we like the addition of the dried cherries and the pistachios.

To begin with this recipe, we must prepare a few ingredients. You can have pâté de campagne using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pâté de Campagne:
  1. Prepare 600 grams Minced meat (beef/pork)
  2. Take 1/2 large Onion
  3. Get 5 Button mushrooms
  4. Make ready 6 slice Bacon
  5. Prepare 200 ml Bread crumbs (made from a pain de campagne or a baguette)
  6. Make ready 1 ☆Egg
  7. Make ready 10 grams ☆Salt
  8. Take 1 small amount ☆Parsley, pistachios
  9. Make ready 1 small amount ☆Pepper, nutmeg
  10. Take 2 tbsp Brandy
  11. Make ready 6 Bay leaves
  12. Get 1 Butter
  13. Get 1 Seasonal vegetables
  14. Take 1 Pesto, mustard

Cooking the pâté: Cover loosely with a piece of buttered greaseproof paper, then place the terrine in a roasting tin and slide it onto the oven shelf. Pour boiling water into the roasting tin until it reaches two-thirds of the way up the side of the terrine mould. The top of the pate should be slightly rounded. Livre de recettes digital et affiches signées📖📚: https://www.chefmicheldumas.com/ 📚📖 Nouveaux Tabliers: https://www.chefmicheldumas.com/colle.

Steps to make Pâté de Campagne:
  1. Combine the ☆ingredients in a bowl, add minced meat, and mix and knead well until meat is sticky.
  2. Chop the onion and mushrooms finely and stir fry with 1 tablespoon of butter. Cool.
  3. Add the onion, mushrooms and brandy to the bowl with the minced meat. Mix and knead well.
  4. Coat a mold with butter. Line 3 bay leaves at the bottom and pack bacon tightly in the mold.
  5. Fill the mold with the meat mixture, packing to remove air pockets. Fold the bacon over the top. Put 3 bay leaves and tap the mold slightly to remove air pockets.
  6. Wrap the whole thing with aluminum foil, bake in a oven at 350°F/180℃ for 1 hour immersed in hot water. It's done when the centre of the pate is hot.
  7. Place a weight over the aluminum foil and cool. Leave it to rest in the fridge overnight if you can.
  8. Remove the aluminum foil, bay leaves, and white fat from the pate. Slice as you like and serve on a plate. Serve aspic with pate. Decorate the plate with seasonal vegetables, pesto and mustard to make it colorful.

Pâté (UK: / ˈ p æ t eɪ / PAT-ay, US: / p ɑː ˈ t eɪ, p æ ˈ-/ pa(h)-TAY, French: ()) is a paste, pie or loaf consisting of a forcemeat that at least contains liver. Common additions include ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to. Rustic pâté made from heritage-breed pork raised on pasture, without antibiotics or hormones. Made with all-natural ingredients in the traditional French way, this pâté is a must-have item for a charcuterie plate or dinner spread and makes a perfect foil to grainy mustard, cornichons, and a fresh baguette.

So that’s going to wrap this up with this special food pâté de campagne recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!