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Classic Pork and Liver Country Pâté


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  • Author: Jill Baker
  • Yield: 15 appetizer portions

Description

This is a dish that uses very basic (some say humble) ingredients. The key here is to grind the meat twice, this ensures a good bind so it holds the mold shape.


Ingredients

2 pounds (1 kilogram) Boneless Pork Shoulder; cut into 1-inch (2.5-centimeter) dice

4 ounces (110 grams) Pork Livers or Chicken Livers; veins and connective tissue removed, cut into 1-inch (2.5-centimeter) dice

¼ cup Roughly Chopped Onion

1½ tablespoons Minced Garlic

½  cup (48 grams) Coarsely Chopped Fresh Flat-Leaf Parsley

2 tablespoons (30 grams) Kosher Salt

1 teaspoon Freshly Ground Black Pepper

½ teaspoon All-Purpose Spice Mix for Meat Pâté (click here for recipe)

2 tablespoons All-Purpose Flour

2 Large Eggs

½ cup (120 milliliters) Heavy Cream

2 tablespoons Brandy

 

  • Optional 1 cup (240 milliliter) Garnish; diced smoked ham, confit, cooked mushrooms

Instructions

  1. Prepare a water bath in a 500° F/150° C oven (go here to learn more).
  2. Grind the pork through a 3/8-inch (9-millimeter) die into the bowl of a standing mixer set in an ice bath.
  3. Transfer about one-third of the ground meat to another bowl and add to it the livers, onion, garlic, parsley, salt, pepper, and spice mix. Grind this mixture through a ⅛-inch (3-millimeter) die into the same mixing bowl with the remaining coarsely ground pork, still in its ice bath. Refrigerate or freeze until thoroughly chilled.
  4. In a small bowl, combine the flour, eggs, cream, and brandy and stir to blend. Add this panade to the ground meat and seasonings. Add the garnish, if using.
  5. Fit the bowl into the standing mixer and, using the paddle attachment, mix at medium-high speed until the panade, seasoned finely ground meat, and coarsely ground meat are uniformly mixed and the forcemeat becomes sticky, about a minute.
  6. Do a quenelle test (go here to learn more) and adjust the seasoning if necessary, remembering that cooked food served cold requires more seasoning.
  7. Line a 1 1/2-quart (1.5-liter) terrine meld with plastic wrap and fill it with the pâté. Fold the plastic wrap over the top.
  8. Cover with a lid or aluminum foil and cook in the water bath to an internal temperature of 145° F (63° C), 45 to 60 minutes. Remove the terrine from the water bath.
  9. When it’s cool enough to handle, weight the terrine (using a piece of cardboard wrapped in plastic wrap with canned goods on top will suffice) and refrigerate until thoroughly chilled (6-8 hours, but best if chilled overnight).
  10. Unmold, slice, and serve.

Notes

From Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn with Micheal Ruhlman
Get this book: here.