Country Pate

Recipes for all sausages

Country Pate

Postby NCPaul » Tue Feb 16, 2016 6:39 pm

This weekend I made some course country style pate (my first) following the recipe found here:
http://www.theguardian.com/lifeandstyle ... ate-recipe
I didn’t have green peppercorns so I subbed in pistachios, I used 100 ppm cure # 1, and 1.3 % salt. I lined the terrine with very thin sliced pancetta.
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The hand cut meat was held overnight with the salt, cure and spices, then the rest was added and the terrine was filled (I was amazed it was the right amount).
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After cooking (for only two hours) and pressed overnight in the fridge it released from the terrine like this (more amazement).
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Sliced
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I vacuum packed and froze most of it. It is rich and has a fine flavor. This is probably another skill my waistline doesn’t need. :D
Fashionably late will be stylishly hungry.
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Re: Country Pate

Postby DanMcG » Tue Feb 16, 2016 8:37 pm

That looks outstanding Paul, Very tightly packed with great particle definition. What did ya press it with?
And yours looks a million times better then the photos in the article.
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Re: Country Pate

Postby johngaltsmotor » Tue Feb 16, 2016 9:00 pm

I would definitely agree, yours looks far superior to the article and much more appetizing (the article looked like a dried out meatloaf to be honest). I guess I'll have to add pate to the "to experiment with" list now ;-)
Pigs are magical creatures.... they turn vegetables into BACON!!
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Re: Country Pate

Postby NCPaul » Tue Feb 16, 2016 11:44 pm

I pressed it with a 28 oz. can of 6-in-1 tomatoes (great for pizza, btw). I hope you guys try it; I think sausage makers have an edge in working with chopped up meat. :D
Fashionably late will be stylishly hungry.
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Re: Country Pate

Postby SylviaM » Wed Mar 09, 2016 3:17 am

That does look wonderful. I am definitely going to try it :) I love Pate and haven't made one in years.
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Re: Country Pate

Postby NCPaul » Sat Mar 12, 2016 11:45 am

Welcome to the forum. :D
Fashionably late will be stylishly hungry.
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