Pate de Campagne

This is my take on a Pate de Campagne or rustic terrine. Ive used Pork shoulder (cut from chops) and chicken liver with chicken tenderloin but you can swap out or add to the meats with alternatives such as duck, turkey pork belly etc

Its good to use at least one high fat meat in the mix otherwise your finished result might be a bit dry.

The traditional method of cooking these is to cook them in a bain marie but of course with a Steam Oven you dont have to worry about that. 

You can also change up the spices to suit yourself but its good to go with a balance of "sweet" spices like cinnamon, and savoury ones like sumac and cloves

You can also change the dried fruit from apricots to another of your choice, cranberries, prunes, dried cherries all work really well.

I used a meat grinder to mince  my own meat. You could buy it already minced if you like. In that case you will need to use a blender to get the chicken livers into a good consistency to mix into the rest of the meats.


Spice mix:

½ tspn ground cloves

½ tspn ground all spice

½ tspn cinnamon

½ tspn sumac

1 tspn garlic flakes

½ tspn ground black pepper 

Chicken marinade:

4 chicken tenderloins

1  tspn mixed spices as above 

1/2 tsp salt

¼ cup brandy

Other ingredients:

600gm pork shoulder meat- chopped 

200 gm chicken livers

2 eggs

½ tspn salt

½ cup fresh breadcrumbs

1 T thyme or parsley chopped

1 T spices as above 

8 dried apricots sliced into thin slivers soaked in 2 T brandy, 

6 T pistachios 

500 gm shaved streaky bacon 


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