Name: Country Pâté
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 12 serving(s)
Ingredients: 1/4 lb (115 g) salt pork, diced; 1/2 lb (225 g) chicken livers; 1/2 lb (225 g) boneless, skinless chicken thighs, cubed; 1 lb (454 g) ground pork; 2 tablespoons (30 ml) port wine; 2 tablespoons (30 ml) cognac; Brandy; 2 teaspoons (10 ml) herbes de Provence; 1 teaspoon (5 ml) fresh thyme leaves, chopped; 1/4 teaspoon (1 ml) ground nutmeg; 1 pinch ground cloves; 1/2 teaspoon (2.5 ml) salt; Pepper; 8 thin slices Bayonne ham; Prosciutto

Preparation

- In a food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy purée.
- In a bowl, combine the meat, spirits, herbs and spices. Season with salt and pepper.
- Line a 23 x 13-cm (9 x 5-inch) loaf pan with 6 ham slices. Spoon the meat mixture into the pan. Cover with the remaining ham slices and press lightly. Cover with aluminum foil. Refrigerate for 1 hour.
- With the rack in the middle position, preheat the oven to 180°C (350°F).
- Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan. Bake until a thermometer inserted in the centre reads 74°C (165°F), about 1 1/2 hours. Allow the pâté to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight. Serve chilled or at room temperature with slices of French-style country bread.

Country Pâté

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Ingredients

Preparation

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