Country Pate - cooking recipe

Ingredients
    1/4 lb salt pork, diced
    1/2 lb chicken liver
    1/2 lb boneless skinless chicken thighs, cubed
    1 lb ground pork
    2 tablespoons cognac or 2 tablespoons brandy
    2 teaspoons herbes de provence
    1 teaspoon fresh thyme leave, chopped
    1/4 teaspoon ground nutmeg
    1 pinch ground cloves
    1/2 teaspoon salt
    1/2 teaspoon pepper
    8 slices prosciutto
Preparation
    In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree.
    In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper.
    Spray a 9\" X 5\" loaf pan with cooking spray and line the pan with 6 of the prosciutto slices. Spoon the meat mixture into the pan. Cover with the remaining prosciutto slices and press lightly. Cover with aluminum foil. Refrigerate for one hour.
    With a rack in the middle position, preheat the oven to 350\u00b0F.
    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 into the center reads 165 F, about 1 1/2 hours. Allow the pate to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight.
    Served chilled or at room temperature with slices of French bread.

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