This is the basic country paté block; its taste can be customized with herbs and spices. Made exclusively from pork, British pâté is typically cooked uncovered in a shallow oven, in a clay dish called a “flat shoe”.
Level of difficulty: Medium
Preparation: 25 min
Baking: 1 h 40 min
Serves 4
Ingredients list for the French Pate
- 400 g of fresh pork rinds
- 350 g pork belly
- 500 g of fresh bacon
- 300 g of pork liver
- 1 / 2 pork caul
- 150 g of onions
- 1 / 2 bunch parsley
- 2 sprigs of thyme
- 2 bay leaves
- salt and pepper
Directions
Cover the bottom of a baking dish with 100 g of rind.
In a saucepan of boiling water, blanch the remaining rind about 10 minutes.
Drain and chop finely.
Preheat oven to 240 ° C.
Chop the other meats, mix with the chopped rind.
Peel and chop onions.
Wash and chop parsley.
Mix parsley and onion into the mixture.
Add salt and pepper.
Crumble the thyme on the rind with bay leaves in the bottom of the dish.
Pour the filling on top and place the strainer to completely cover the stuffing.
Bake 10 minutes at 240 ° C.
Then lower the temperature to 110 ° C and cook for 1 hour and 30 minutes.
Let cool completely.
Place in the fridge 24 hours before consuming.
Enjoy!
What about your own variants? Did you look at this other pate recipe?
French Pork Pate Recipe
- 400 g of fresh pork rinds
- 350 g pork belly
- 500 g of fresh bacon
- 300 g of pork liver
- 1 / 2 pork caul
- 150 g of onions
- 1 / 2 bunch parsley
- 2 sprigs of thyme
- 2 bay leaves
- salt and pepper
Instructions
- Cover the bottom of a baking dish with 100 g of rind.
- In a saucepan of boiling water, blanch the remaining rind about 10 minutes.
- Drain and chop finely.
- Preheat oven to 240 ° C.
- Chop the other meats, mix with the chopped rind.
- Peel and chop onions.
- Wash and chop parsley.
- Mix parsley and onion into the mixture.
- Add salt and pepper.
- Crumble the thyme on the rind with bay leaves in the bottom of the dish.
- Pour the filling on top and place the strainer to completely cover the stuffing.
- Bake 10 minutes at 240 ° C.
- Then lower the temperature to 110 ° C and cook for 1 hour and 30 minutes.
- Let cool completely.
- Place in the fridge 24 hours before consuming.
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