Country Pate with Gluten and Dairy Free Panade

PATE de CAMPAGNE

COUNTRY PATE

aka ULTRA FANCY MEATLOAF

one of the most satisfying foods i love/hate to make.  every time i make it, i curse at myself for the time and detail i go into and how i can make this one even better than the last one, BUT when it's time to unveil and i get that first perfect slice.  OR hear someone say, "did you really make this?"  oh, there's nothing like it....
pure satisfaction of the beautiful specimen set in front of me...and "I" made it.

i must say, when it comes right down to it, there is no exact recipe.....like your Mom's meatloaf probably doesn't have an exact recipe...she just knows how to throw it together and it always comes out right.  every pate is just a little bit different, but the general ingredients and instructions tend to stay the same.

for this pate i will give you my measurements that fit perfectly in a "Pullman's"loaf tin.  these measurements are not set in stone.  you can work them a little bit to suit your taste.  as for the size?  you want to properly fill one loaf tin and if you have a little left over?...so what.   make little patties and enjoy right away because you will be waiting for the pate for a few days.

PATE de CAMPAGNE
fits in 9"x4"x4" pullman's loaf tin.

879g pork shoulder, cut into i-2 inch pieces (3 to 3.25 lb.)

232g ground pork (1/2lb.)

62g raw chicken liver trimmed (2 1/4 oz)

50g shallot, finely diced

3 cloves garlic, finely diced

2 1/2 tsp sea salt

1 tsp quatre epices (recipe below)

1 lrg. tsp dried rosemary, crushed or chopped fine
approx 1/8-1/4 cup minced parsley

ADD-INS...5 cooked, sauteed chicken livers chopped into small pieces

1/3-1/2 cup shelled pistachios

2-3 oz of smoked ham steak cut into long thick slices

FOR THE GLUTEN DAIRY FREE PANADE

3 TBSP OAT FLOUR

2 EGGS, slightly beaten

1/4 CUP COCONUT MILK

3 TBSP COGNAC OR BRANDY

CAUL FAT or BACON SLICES for the exterior

i have done the bacon wrap many times and it makes for a great presentation, although the bacon does not crisp...just to let you know.  Bacon wrapped Pate shown HERE

BUT...this time i found "caul fat" and had so much fun.  it was a bit difficult hunting it down, but when i finally got to work with it i fell in love with it's weirdness.  i like the presentation and flavor better than the bacon...can you believe i just said "better than bacon"?

instructions...

put the pork shoulder, the ground pork and the raw liver in a bowl.  take 2/3 and process it in a food processor until chunky.  remove from processor and put in the other 1/3 mixture.  process this a little more than the first batch.  mix the two batches of meat with the shallot, garlic, salt, quatre epices and dried rosemary.
saute your chicken livers and set aside.  when cool give them a little chop and set aside.

in separate bowl, mix together your gluten free panade.

now mix the panade into the meat.

add in the cooked chopped chicken liver and minced parsley.

now comes the IMPORTANT part...TASTE TEST.  cook a small amount in a skillet and check for seasoning.  pates need a little extra salt so if the test is "well" seasoned your good to go.

preheat the oven to 325F.  place a few bay leaves on the bottom of a slightly buttered loaf tin or pate mold of choice.  line the bottom and sides with caul fat or bacon slices or you can just use heavy plastic wrap.   make sure you have enough over-hang to cover the top.
note...put some water on the stove to heat for a bain marie.

pack the mixture into your desired vessel.  put the meat in, pressing down so there are no air pockets.  don't forget to put the long thin slices of ham and the pistachios intermittently throughout the pate mixture...don't over do it.  you just want it to be seen.  smooth the top and tap it on the counter to solidify and get rid of air pockets.  cover top with "over-hang" of caul fat, bacon or plastic wrap.  put a small piece of parchment on the top and cover tightly with aluminum foil.
place the pate loaf tin/dish into a larger heatproof baking dish and add enough hot water to come 1/2 way up the sides of the pate. put in preheated 325F oven for approx. 1 1/2 - 2 hours, or until the pate reaches an internal temperature of 160F degrees.  juices should be clear.
remove from oven and water bath.  let rest for about 30 minutes, then place some weights on top.  i keep a tinfoil covered brick on hand or 2 heavy cans of something will work with a flat piece of aluminum covered cardboard to fit on top of the meat.  when it is room temp. place in fridge (with weights) overnight or another day is even better.  the weights can come off after a few hours when the pate is good and cold and set.

serve room temperature or chilled with baguette, cornichons and dijon.
OR my favorite...slice and sear in skillet to add to a burger, serve with a poached egg for a decadent brunch or make Pate Paninis with melted brie and sliced pear or apple...YUM !

QUATRE EPICES SEASONING

1/2 tsp pepper, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger.

Pate de Campagne...Country Pate

OOH LA LA...PATE DE CAMPAGNE...

Country Pate...otherwise known as "Fancy Meatloaf".

if you break it down like that it doesn't seem so difficult to handle...i mean just about anyone can throw together a meatloaf...right?

so, i decided to tackle the beast...take on the challenge of a PATE.  i've made Terrines and Rillettes in the past, but nothing as fancy as a pate with a French name and LIVER in the recipe...yikes!  

liver scares me and kinda gives me the creeps.  when i was little my mother always wanted us to try something once.  she tried to tell my brother and i that it was "baby cow"...i said, "no thank you".  she said, "just try it once if you don't like it you don't have to eat it".  i said, "no thank you, i'll throw up"...so she insisted that i take one bite... 

i threw up on my plate!...

thank goodness i have evolved, broadened my horizons and my palette has improved with age.

this pate is relatively simple, but kind of time consuming.  i've made it twice now and i must say the second time was a bit easier.  the first on i got a little caught up in perfection and still had that little flare of apprehension i get when tackling something new and seemingly involved.  the second one i just told myself it was a fancy meatloaf...it took the pressure off...besides...the first one was such a success that i knew i could play around a little with the ingredients and not be so precise.

PATE de CAMPAGNE with PINK PEPPERCORNS

adapted from Sippitysup.  thanks to jgreghenry

the following ingredients are what i used and found delicious, but the original recipe can be found HERE.  

3/4 lb chicken livers-trimmed

1/3 lb ground pork

3/4 lb pork loin chop, cut into 1 inch cubes

4 slices bacon, roughly chopped

1 1/2-2 tsp salt

1/2 Tbsp pink peppercorns, lightly crushed

1/2 tsp fresh ground pepper

2 tsp fresh thyme, chopped fine

1 tsp fresh rosemary, chopped fine

1/4 cup pistachios

3 Tbsp Brandy or Cognac...i used Henessy

1 medium shallot, minced

2 eggs lightly beaten

6-8 whole bay leaves-mostly for decor

12 slices of bacon

-put the pork loin cubes, chicken livers and roughly chopped bacon into a food processor with blade attachment

-pulse the mixture 12-15 times, scraping sides a few times during process.  you're looking for a varied texture.  don't over process into mush, but don't leave too chunky.

-once you are happy with the texture move the meat mixture to a large bowl.  add the salt, pink peppercorns, black pepper, thyme, rosemary and brandy.  mix this together.

-now, add lightly beaten eggs and shallots.  mix this together well.

-add in the pistachios if you're using them.

-choose a three cup terrine mold or some other oven proof dish of appropriate size and shape...

NOTE...i used a medium loaf pan and had a little left over for a mini loaf pan (also lined with bacon...cute!)

-layer the bay leaves on the bottom of the pan/terrine.  this is pretty much for decoration, but adds flavor as well.

-line the long sides of the pan/terrine with sliced bacon.  leave enough bacon hanging over both sides to cover the top once it is filled.

NOTE...i used very long strips of bacon.  use your judgment...you want the whole thing lined with bacon...the end result is what you're after...after all this trouble it has to look pretty right?

-spoon the meat mixture into the bacon covered mold.  leave a 1/4 inch space on top.  you need room for the top layer of bacon and it will puff a little during cooking.

-fold the hanging bacon over the top and add a piece or two if necessary.

cut a piece of parchment to cover just the meaty top and wrap the terrine/loaf pan in aluminum foil.

-let the flavors come together in the fridge or overnight.  i didn't wait.

-when you are ready to cook...preheat the oven to 325 F.  place the covered terrine in a larger baking dish and pour boiling water into the baking dish to come halfway up the sides of the terrine...in other words...this needs to cooked in a Baine Marie.

-bake this for 1 1/2 hours or until the internal temp is 160 F.

-lift the terrine out of the water and set aside to cool completely while covered.

-once it is cooled, drain any extra liquid from the terrine.

-this is optional, but i find it BEST...you need to press the pate when it goes into the fridge..  i use a foil covered brick that fits just-right into my medium loaf pan.  you can also use soup cans or even a heavy skillet...cut yourself a piece of cardboard that will fit inside the rim of the loaf pan or terrine.  cover it with tin foil or plastic wrap.  put that on top of the meat and weigh it down with something heavy...this makes for a nice tight pate that holds together well when sliced...besides...it's just part of that  making your own PATE EXPERIENCE...

please DO give this one a try...

i know it sounds so involved, but just have fun with it and i'm sure you will end up with a fabulous, beautiful loaf of "HOMEMADE CHARCUTERIE"