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The Spruce Eats / Julia Hartbeck
Nutrition Facts (per serving) | |
---|---|
885 | Calories |
52g | Fat |
45g | Carbs |
55g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 885 |
% Daily Value* | |
Total Fat 52g | 66% |
Saturated Fat 21g | 105% |
Cholesterol 227mg | 76% |
Sodium 1559mg | 68% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 2g | 8% |
Total Sugars 5g | |
Protein 55g | |
Vitamin C 3mg | 16% |
Calcium 94mg | 7% |
Iron 6mg | 31% |
Potassium 786mg | 17% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Coarse country pâté is one of those things which works its magic in the kitchen. It is so perfect for filling in gaps when a full meal is not required; the food needs to be somewhere other than the dining room table (perhaps a lunch box or picnic basket) or when the "what can I make as a starter" question haunts you.
This simple yet delicious traditional French pâté is one such beast, and yet it is so easy to make; every time you take it from the fridge, you will be so glad you made it. All it needs alongside it is some crusty bread and maybe a few pickled onions or a little piccalilli.
This recipe comes from Chef Lionel Strub, the Chef Patron of The Clarendon at Hebden in the Yorkshire Dales. Though Lionel hails originally from Alsace in France, he has lived in Yorkshire for over 25 years. Lionel is also Chef Tutor at Cooks the Carlton School of Food.
Ingredients
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100 grams (7 tablespoons) unsalted butter
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100 grams (1 cup) minced onion
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1 kilogram (2 pounds) ground pork
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20 to 24 slices streaky bacon, 10 slices finely chopped
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3 cloves garlic, crushed
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1 teaspoon salt
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1/2 teaspoon dried thyme
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1 teaspoon ground allspice
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3 tablespoons cognac
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1 teaspoon freshly ground black pepper
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2 large eggs, lightly beaten
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1 medium gammon steak
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Flaky sea salt, for serving
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Cornichons, for serving
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1 teaspoon Dijon mustard, for serving
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1 crusty baguette, for serving
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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Position a rack in the center of the oven and heat to 350 F. Melt the butter in a heavy medium pan on a medium heat. Add the onion and sauté until soft and translucent but not brown, about 8 minutes, watch carefully to make sure this does not burn.
The Spruce Eats / Julia Hartbeck
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Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix until well blended.
The Spruce Eats / Julia Hartbeck
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Add sautéed onion, garlic, salt, thyme, allspice, cognac, and pepper to bowl with pork mixture and stir until incorporated. Add eggs. Stir until well blended.
The Spruce Eats / Julia Hartbeck
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Line a 9 x 5 x 3-inch metal loaf pan with the remaining whole bacon slices, arranging them side-by-side in a single layer across the width of the pan, covering the sides and the bottom of the pan, allowing the ends to drape over the sides. Arrange more slices on each short side of the pan so that all sides and the bottom of the pan are completely covered.
The Spruce Eats / Julia Hartbeck
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Using hands, lightly and evenly press half of the meat mixture (about 3 1/4 cups) onto the bottom of pan.
The Spruce Eats / Julia Hartbeck
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Cut the gammon ham into strips and arrange in a single layer over the meat mixture.
The Spruce Eats / Julia Hartbeck
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Top with remaining meat mixture.
The Spruce Eats / Julia Hartbeck
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Fold bacon slices over, covering pâté.
The Spruce Eats / Julia Hartbeck
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Cover pan tightly with foil. Place the loaf pan into a large baking pan. Pour boiling water into baking pan to come halfway up sides of the loaf pan.
The Spruce Eats / Julia Hartbeck
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Bake the pâté until a thermometer inserted through foil into the center registers 155 F, about 2 hours 15 minutes.
The Spruce Eats / Julia Hartbeck
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Remove loaf pan from baking pan and transfer to a rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight.
The Spruce Eats / Julia Hartbeck
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Turn the pan over to release the pâté. Slice thinly and serve with flaky sea salt, cornichons, and mustard, and a crusty baguette. Enjoy.
The Spruce Eats / Julia Hartbeck
Tip
- This dish can be made four days ahead.