Country-style pork pate
8 servings
140 minutes
Country-style pork pâté is a true embodiment of French gastronomy, carefully preserving the traditions of rural cuisine. Its roots go back centuries when homemade pastries and meat pâtés were an integral part of cozy family dinners. The rich flavor of tender pork, chicken liver, and smoked ham harmoniously blends with the aroma of fresh herbs, brandy, and spicy olives. The bacon wrapping the pâté adds an appetizing texture and richness. This pâté is perfect for leisurely tastings with a glass of red wine and serves as a base for elegant appetizers. Chilled and aged for several days, it fully reveals its flavor, becoming an indispensable element of the festive table.
1
Preheat the oven to 160 degrees.
2
Chop the onion and garlic. Sauté the mixture in olive oil for 5 minutes. Let the mixture cool.
- Shallots: 3 pieces
- Garlic: 3 cloves
- Olive oil: 2 tablespoons
3
Chop the pork, chicken liver, and ham.
- Pork: 625 g
- Chicken liver: 175 g
- Smoked ham: 150 g
4
Chop the olives coarsely.
- Olive: 125 g
5
Combine all ingredients. Add chopped herbs, brandy, salt, and pepper.
- Thyme: to taste
- Basil: to taste
- Parsley: to taste
- Brandy: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Take a baking container for the pâté, lay the bacon so that the edges remain outside. Place the meat mixture in the container. Lift the edges of the bacon, wrap the pâté, and cover with a double layer of aluminum foil.
- Bacon: 10 pieces
7
Place the container in a baking dish half filled with hot water. Put it in the oven for 2 hours.
8
Remove the container and let it cool for 1 hour. Open the container, cover it with clean foil, and place it under a weight. Wait for the pâté to cool completely and place it in the refrigerator.
9
Leave it under the load for 1-2 days.