Homemade Country Pâté (Print Version)
# Ingredients:
01 -
500 g pork jowl.
02 -
500 g fresh pork belly.
03 -
500 g chicken livers.
04 -
250 g pork shoulder.
05 -
50 g butter.
06 -
3 shallots.
07 -
5 cl brandy.
08 -
14 g salt.
09 -
2 g black pepper.
10 -
1 g nutmeg.
11 -
50 g milk.
12 -
20 g potato starch.
13 -
1 sprig rosemary.
14 -
1 sprig thyme.
15 -
1 bay leaf.
# Instructions:
01 -
Chop the shallots into small pieces and soften them in butter. Let them cool, then store in the fridge overnight.
02 -
Cut the meat (excluding chicken liver) into 3 cm cubes. Mix them with nutmeg, salt, and pepper. Stir in the brandy, then refrigerate overnight.
03 -
Grind the meat and chicken liver with the softened shallots using a medium plate (size 8). Stir in the milk mixed with potato starch.
04 -
Press the mixture into the dish, leaving 2 cm from the top. Line the base and sides first before filling. Lay the herbs on top.
05 -
Bake at 200°C for about 10-15 minutes until browned. Cover and reduce the heat to 150°C. Cook until the center reaches 70°C.
06 -
Cool it on the counter for 30 minutes, then refrigerate for at least 48 hours (72 hours is even better).
# Notes:
01 -
This dish takes several days to make but rewards you with amazing flavors.
02 -
Resting time is crucial to bring out the taste.