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.

You have read this article charcuterie / chicken liver / dairy free / gluten free / meats / pork / terrine with the title terrine. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/03/country-pate-with-gluten-and-dairy-free.html. Thanks!

Asian Style Pig Ear and Pork Terrine

PIG EARS ?!

yes, they're in there...that pretty  little unassuming stripe is EAR.

 introduce yourself slowly...bit by bit... to the "Nose to Tail" concept.  take the easier softer route and disguise your pig parts in a fancy terrine...sneak it in to your next charcuterie platter...or present as a creative hors d'oeuvre that will amaze your guests.

OR, if you're already gung-ho for "tip to toe"...simply enjoy this delicious Asian style terrine with some pickled ginger,  garlic chili sauce or a pinch of wasabi...yummm 

PIG EAR and PORK TERRINE

i sort of made this up, so if i've left something out please let me know and i'll fix it asap

FOR THE EARS

basically the most important part is the ear...cooking the ears.  i've posted about cooking pig ears in the past as seen ear...woops i mean HERE ...sorry, there's too many jokes readily available when talking ears.  there are a few details like removing any hairs and the pre-boil that can't be missed, please check the link.

(i know it looks scary, but i thought i better show you a photo of what you'll be dealing with...)

in a nut shell you need to cook 3 - 4 pig ears in an Asian flavored stock found HERE (without the Duck, of course).  simmer for about 3 hours or until they are very fork tender.  carefully pull out the ears and strain the broth through some cheese cloth.  let the ears (lay flat) and broth cool (separately) and get to room temp while you are preparing the ground pork.

FOR THE GROUND PORK

1 1/2 lbs of lean ground pork

2 - 3 cloves garlic, chopped

2 - 3 Tbsp fresh ginger, diced small

1/2  onion, diced

1 tbsp soy sauce

1 - 2 tsp sesame chili oil...or just sesame oil

a dash of cayenne

salt and pepper to taste

in a skillet with olive oil, saute the onions garlic and ginger until fragrant.  add ground pork...while pork is cooking separate so it is not in chunks and add the soy sauce and sesame oil...cook completely...salt and pepper to taste.  flavor and seasoning are very important in every part of a terrine.

let this cool a bit for easier handling.  process the pork mixture until it gets to a fine spreadable texture...not as far as a smooth pate, but you don't want any lumps or chunks.  you will want to add a little of the stock in to make a spreadable mixture...again, taste for seasoning when done.

FOR THE TERRINE

line a medium loaf pan with plastic wrap.  i used a glass pyrex loaf dish.  use enough wrap to over hang the sides.  i suggest you lightly oil the dish before trying to get the plastic wrap all the way in.

lay a few long chives down on the bottom for decoration.  

put about an inch of the ground pork mixture evenly on the bottom...then press lightly a layer of ears cut to fit as one layer.  then spread another layer of ground pork...another layer of ears, again, cut to fit for a whole layer.  end with a layer of pork mixture.  note...sprinkle a few small bits of chives in the layers for a little color.

now this next step is terrine 101, but if you don't know it can get messy so be prepared for overflow...

pour a little of the stock over the filled terrine.  a little at a time until it looks well moistened, but not saturated.  cut a rectangle out of cardboard that will fit the inside of the terrine...cover the cardboard with plastic. use the cardboard to press down and release any extra liquid (stock) and air pockets.  this will most likely overflow a little.  i like my terrines tight and well set with no air bubbles or gelatinous areas so i let set with some weight on the terrine...a foil covered brick works well...or some heavy cans.  then refrigerate for a few hours until completely chilled.

to unmold you might need to run a little warm water over the outside...if all turns out well, you should be able to flip the terrine out on a platter and peel off the plastic wrap to reveal a beautiful Pig Ear and Pork Terrine.  cut with a VERY sharp knife and serve with pickled ginger, chinese mustard, garlic chili sauce or maybe some wasabi.

You have read this article appetizer / asian style / charcuterie / meats / odd bits / offal / out of the ordinary / pork / savory / side dish / terrine with the title terrine. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/05/asian-style-pig-ear-and-pork-terrine.html. Thanks!

Chicken Terrine with Bacon and Sun Dried Tomatoes

terrines are great. they usually come with some fancy name or some fancy ingredients, but alot of them are just a glorified cold meatloaf.  you can put just about anything in a terrine.  i made this one quite a while ago and forgot to post about it.  this was my first attempt at what i thought was going to be a big "challenge"...not so.  it was easy.  i just tend too make things more involved than necessary.  since this lovely specimen, i have made quite a few "Terrines"...a few weeks ago i made a "Trotter" Terrine with Roasted Chicken that i will be posting about soon..DELICIOUS! and i've made a few Pate De Campagnes that could be considered a type of terrine...also DELICIOUS !

you can fancy your terrine up for a party or you can simply slice it up for a snack or a packed lunch.  they keep very well because they're packed tight and don't contain any ingredients that spoil easily....great for sandwiches or paninis and a fabulous addition to any salad

photo above is my ultra professional gourmet-way of the pressing process...

no need for some fancy terrine press.  just a meatloaf pan, a piece of foil covered cardboard to fit inside and some heavy stuff that will weigh it down.  might look kinda funny sitting in the fridge and you have to make some room, but it doesn't take but a little while and it's well worth it.

since this was my first terrine i thought i'd go to the basics...that means google "easy terrine recipe"...

you'll never guess who popped up...and not just once....

BETTY CROCKER!

yes sir-ie...good old Betty C.

if your interested in trying out a terrine for the first time, i'd suggest this one.   it's safe, has no weird ingredients (like liver or other odd parts), it's easy and pretty much all done in your processor.  i added bacon so that was another step, but i always have bacon on hand...so should you. hee hee

CHICKEN TERRINE

with BACON AND SUNDRIED TOMATOES

adapted form Betty Crocker (original found HERE)

1/4 cup chopped parsley

1 1/2 lb. boneless skinless chicken breast halves

2 Tbsp chopped shallots

1 Tbsp fresh chopped thyme

1 Tbsp fresh chopped rosemary

1 Tbsp olive oil

1 tsp salt...maybe a little more

2 egg whites

5-6 slices cooked bacon cut into pieces

5-6 chopped sundries tomatoes...depends on the size

heat the oven to 350 F.  line the loaf pan, 8 1/2 x 4 1/2 inches, with aluminum foil.  sprinkle parsley in the bottom of the pan.

remove fat from chicken.  cut chicken into 1 inch pieces.  place chicken into food processor.  cover and process until coarsely ground.  add remaining ingredients except sun dried tomatoes and bacon.  cover and process until semi smooth or until your liking.  mix in sun dried tomatoes and bacon.  spread into pan

cover pan tightly with aluminum foil.  bake for 1 hour.

NOTE...i'm pretty sure i used the bain marie method

remove foil and bake for 20-30 minutes or until meat thermometer reads 180 F in the center.  cover and let stand for 1 hour.

pour out remaining liquid after it has cooled.  refrigerate for at least 3 hours.

NOTE...this is when i put the weights on and press it.  i don't know if this is totally necessary, but it ensures a nice tight loaf for better slicing..

when cooled invert and remove from pan and remove foil...VOILA...your "Terrine"

You have read this article chicken / fowl / savory / terrine with the title terrine. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/03/chicken-terrine-with-bacon-and-sun.html. Thanks!