Pâté de Campagne
Pâté de Campagne is a savory rough textured country paté which you can make very easily at home. This dish can be served as an appetizer, or a lunch, or for part of a dinner meal.
Ingredients
- 8 oz 225gm lean veal
- 8 oz 225gmfresh belly pork
- 4 oz 110gm cooked ham
- 4 oz 110gm pigs liver
- Half a clove of garlic
- 4 oz 110gm back pork fat, diced
- 1 level teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground allspice or mace
- 4 tablespoon white wine or brandy
- 3 rashers of streaky bacon with the rind removed
Instructions
- Mince all the meats together very roughly, use a food processor if you have one and simply add all the ingredients except the liquids, which can be added when everything else is ground up.
- Crush or mince the garlic finely and add to the meat mixture.
- Add the diced pork fat.
- Add the salt and pepper.
- Add the ground allspice or mace.
- Add the wine or brandy. (See substitutes in notes below.)
- Mix thoroughly.
- Press the meat mixture into a 1½ pint ovenproof dish.
- Stretch the streaky bacon with a knife and place over the top.
- Cover with a lid or tin foil.
- Leave for a few hours before baking to allow all the flavours to blend.
- Place in a baking tin with hot water reaching half way up the dish making a bain-marie.
- Bake in a slow pre-heated oven at 300 degrees F/150 degrees C/Gas 2 for 1½ hours.
Notes
Substitutions For White Wine (Always replace the liquid amount with something.)
- apple Cider Vinegar (½ vinegar and ½ water)
- chicken or vegetable Broth
- apple Juice
- white Grape Juice
- white Wine Vinegar
- ginger Ale
- water
- fruit juices like:
- white grape juice
- apple juice
- diluted peach, pear or apricot syrups
- apple cider
- apple cider vinegar
- water
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