Pâté Maison De Campagne
By: Gorey
Published: Tuesday, March 30, 2010 - 6:46am

Ingredients




1/2 pound chicken or turkey breast, cut into 1-inch pieces
1/4 pound pork belly (uncured bacon), cut into 1-inch pieces
1/4 pound plain smoked sausage, cut into 1-inch pieces
1/2 pound chicken livers, coarsely chopped
1 large garlic clove, halved
1 medium shallot, halved
1 egg
salt and freshly ground pepper, to taste

tiny pinch of ground cinnamon

tiny pinch of cayenne pepper

1 tbs. cognac, or other good-quality brandy
1 bay leaf
non-stick cooking spray

Preparation

1 Preheat oven to 400°F. 2 In a food processor fitted with the metal blade, combine the chicken or turkey, pork, garlic, and shallot and process until minced. 3 Add the ham, process again until it is finely chopped. 4 Add the chicken livers, salt, pepper, egg, cinnamon, and cognac and process – pulsing the blade - once more, until everything is well minced and combined. 5 Spray a 2-cup rectangular loaf pan or terrine with the non-stick spray; transfer the mixture to the pan, packing it in firmly. 6 Smooth the top with a rubber spatula and press the bay leaf gently into the top of the meat mixture. 7 Bake, uncovered, until the pâté has slightly pulled away from the sides of the dish and the top is nicely browned, about 45 minutes. 8 Remove from the oven, let cool. Cover and refrigerate for 1 day to allow the flavors to develop. 9 Turn it out onto a serving platter. Cut it into slices to serve, at room temperature.

About


This pairs well with toast points, crackers or crusty bread, as well as cornichons, small pickled onions, or sweet, ripe cherry tomatoes - and, of course, wine.