Well i have been wanting to make this for a long while now but since this feeds about 15 people i need the right occasion. And Christmas was it. So this is my recipe for a country pate!!
2 1/2 pound of fresh ground pork( i ground it trough a large plate ) make sure you have a good % of fat in the meat.
1 pound turkey breast strips
1 pound of ham cut in strips
1/2 pound portobello mushrooms
1 med. onion
1 pound good bacon for lining loaf pan
2 eggs
1/3 cup heavy cream
1/4 cup of Cognac ( and a few drinks for the Chef also)
2 dried bay leaves
2 teaspoons dried thyme
1 teaspoon of all spice
2 cloves of garlic crushed
1/2 teaspoon of cure# 1
Salt & Pepper to taste.
First off i want say that you don't have to use cure #1 since its going to be cooked in a 350 degree oven. But with out it you wont get the great pink color of the meat. And since they do add it in France i did to.
Well i started by chopping the mushrooms and frying the in a little bit of butter. and after they were cooked i added the onion. let that cool down. Mix together the ground meat, spices( ground in a coffee grinder), eggs, cream, cognac And mushroom and onion mixture. mix with your hand to make a good meat paste. then add meat to the loaf pan top it with turkey strip and ham strips. repeat till till you fill up the pan. top it with 2 more bay leaves and a sprig of thyme. cover with foil and stick in the fridge to cure for 2 days.
After its cured heat oven to 350 and cooked pate in a water bath till it hits 155 degrees internal temp. it can be made a week before eating. serve it cold or at room temp!!!
Q-View time
After cooking
2 1/2 pound of fresh ground pork( i ground it trough a large plate ) make sure you have a good % of fat in the meat.
1 pound turkey breast strips
1 pound of ham cut in strips
1/2 pound portobello mushrooms
1 med. onion
1 pound good bacon for lining loaf pan
2 eggs
1/3 cup heavy cream
1/4 cup of Cognac ( and a few drinks for the Chef also)
2 dried bay leaves
2 teaspoons dried thyme
1 teaspoon of all spice
2 cloves of garlic crushed
1/2 teaspoon of cure# 1
Salt & Pepper to taste.
First off i want say that you don't have to use cure #1 since its going to be cooked in a 350 degree oven. But with out it you wont get the great pink color of the meat. And since they do add it in France i did to.
Well i started by chopping the mushrooms and frying the in a little bit of butter. and after they were cooked i added the onion. let that cool down. Mix together the ground meat, spices( ground in a coffee grinder), eggs, cream, cognac And mushroom and onion mixture. mix with your hand to make a good meat paste. then add meat to the loaf pan top it with turkey strip and ham strips. repeat till till you fill up the pan. top it with 2 more bay leaves and a sprig of thyme. cover with foil and stick in the fridge to cure for 2 days.
After its cured heat oven to 350 and cooked pate in a water bath till it hits 155 degrees internal temp. it can be made a week before eating. serve it cold or at room temp!!!
Q-View time
After cooking
