Country-style terrine or peasant pate is an amazingly rich dish in texture and combination of flavors. The more varieties of meat, spices and herbs in it, the richer the aroma and the brighter the gastronomic impression. This dish is served with a warm baguette and Dijon mustard, fig jam and various savory marinades.
It is necessary
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- Country Terrine
- 250 g smoked bacon
- 1 tablespoon butter
- 1 small head of white onion
- 2 cloves of garlic
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground allspice
- 500 g pork pulp
- 350 g pork fat (undergrowth)
- 150 g veal escalopes
- 150 g chicken liver
- 2 chicken eggs
- 2 tablespoons of cognac
- 1 dry bay leaf
- 1 sprig thyme
- Peasant pate
- 200 g skinless duck breasts
- 200 g skinless chicken breasts
- 150 g pork tenderloin
- 2 cloves of garlic, peeled
- 3-4 sprigs of fresh thyme
- 3 tablespoons of brandy
- 2 tablespoons olive oil
- 2 tablespoons goose fat or butter
- 250 g thinly sliced bacon
- 1 kg of homemade minced meat
- 150 ml heavy cream
- 4 tablespoons parsley, chopped
- 2 tablespoons of chopped tarragon
- 1 tablespoon chopped thyme or rosemary
Instructions
Step 1
Country Terrine
Peel and cut the onion into small cubes, peel and chop the garlic as well. In a small skillet, sauté the onions and garlic with salt, black and allspice for 5 minutes, until the vegetables are tender. Remove the onions and garlic from heat and let cool slightly.
Step 2
Use a meat grinder or food processor to chop pork, lard, veal, and chicken liver. The texture of the pate will be richest if you can cut the meat with the help of two wide and sharp knives of the chef - this way more juice remains in the meat products. Toss the meat with lightly beaten eggs, cognac, and chilled onions and spices. Line the pâté dish with foil and then with bacon slices. Place the bacon so that the tips hang down the edges of the mold. Spoon the minced meat into a mold, smooth the surface slightly and place a sprig of thyme and a bay leaf on top. Cover the pate with the dangling bacon and foil.
Step 3
Preheat oven to 180C. Fill a large brazier 2.5 centimeters with boiling water and place the terrine in the center of the hot water bath. Place the broiler in the oven and bake the pate for 2 hours, filling the broiler with hot water as needed.
Step 4
Allow the pate to cool to room temperature for 30 minutes. Place oppression weighing about 1-2 kilograms on the pate and refrigerate for 10 to 12 hours or overnight. Remove the weight, take out the brick of the pate, free it from the foil and serve, cut into pieces. Store the dish in the refrigerator wrapped in foil. It is believed that for 2-3 days, rustic pate reveals its taste to the maximum.
Step 5
Peasant pate
Trim fat and tendons from the meat. Cut the garlic in half and crush with the wide part of a knife. Place the meat in a bowl with garlic, thyme, cognac, olive oil and pepper. Cover and marinate in the refrigerator for 1 to 24 hours. Drain the marinade and cut the meat into 1.5 cm pieces. Heat the goose fat or butter in a large skillet and brown the pieces of meat for 2 minutes on each side. Remove the garlic and thyme sprigs. Refrigerate.
Step 6
Grease the pate with butter or fat. Arrange the bacon slices so that the edges hang out of the mold. Pour the cream into the minced meat and add finely chopped greens, salt and pepper. Add marinated and sautéed meat. Place in a baking dish and cover the top with dangling pieces of bacon.
Step 7
Preheat oven to 180oC. Wrap the mold twice in foil and twist the ends to seal. Place in a large brazier with boiling water, place in the oven and bake in the oven in a water bath for 1 hour, until the pate starts springing when pressed. Remove from oven and let cool. Before serving, place the pâté dish in a bowl of hot water and let it sit for 3 minutes to make it easier to reach. Serve sliced.
