pate-campagne

🥘 Ingredients

• veal liver 200 g
• armagnac 30 g
• salt 3 g
• peklosol curing salt 5 g
• black pepper 4 g
• chili powder pinch
• paprika 3 g
• shallots 100 g
• butter 1 tbsp
• pork shoulder 200 g
• pork belly 300 g
• thyme 3 sprigs
• pistachios 60 g
• brown sugar 1 tbsp
• heavy cream 100 g
• prosciutto 7 slices

1. 1

   Trim veal liver (or use pork liver) and marinate in armagnac (or cognac or brandy), salt , peklosol curing salt (to reach 150ppm), ground black pepper , chili powder , paprika Chill for minimum 24 hours Cook diced shallots in butter until golden Grind fatty pork shoulder , pork belly , and liver (with marinade) with fresh thyme Toast pistachios Add cooked shallots, brown sugar , pistachios, and heavy cream to meat mixture and mix gently Do not over work meat, it will become tough ! Line a terrine with prosciutto and pour in meat mixture, and fold over slices to surround the meat Seal tightly with aluminium foil Place in a pan with boiling water in 200°C oven for 40 minutes or until interior is 63°C Remove from oven, remove foil and create a foil lined lid from some cardboard Place on top with some weight (1kg) and let cook 3 hours , then wrap and chill overnight
2. 2

   see: https://www.meatsandsausages.com/sausage-recipes/cure-calculator