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Recipes
Pate de campagne recipe

Pâté de Campagne (Country Pâté) recipe

Make it your own with whatever meat you have leftover

Serves8
Preparation20 Mins
Cooking Time60 Mins

This is one of the easiest terrines to make at home, which makes it a great dish for every day or a dinner party. It is best prepared about two days in advance, so the flavours will have time to mature. Traditionally, it was made from whatever meat was leftover but the basis of this version is pork, or veal if you prefer. Gherkins or pickled vegetables are the best garnish, not forgetting a hunk of rustic bread to go with it.

Ingredients Required

Ingredients

250g
Boned pork shoulder, cut into 3cm dice
250g
Boned belly of pork, cut into 3cm dice
250g
Smoked streaky bacon, cut 3cm dice
300g
Pig’s liver, cut into 3cm dice
1
medium organic or free range egg
6 pinches
Salt
1 pinch
Freshly ground black pepper
4
Juniper berries, crushed
2 pinches
Five-spice powder
½ tsp
Fresh thyme leaves, finely chopped
50ml
White wine, boiled 30-40 seconds to evaporate the alcohol
2 tbsp
Cognac
20g
Pistachios (or almonds or hazelnuts)
1
Fresh bay leaf
2 sprigs
Fresh thyme

Cooking Method

Voila!

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