Pork Pate from French Britanny

Pork Pate from French Britanny

Christina Cherrier

This is the basic country paté block, its taste can be customized with herbs and spices. Made exclusively from pork, Britain pâté is typically cooked uncovered in a shallow oven clay called a “flat shoe”.

Level of difficulty: Medium
Preparation : 25 min
Baking: 1 h 40 min

Ingredients list for the Brittany Pate

Serves 4

  • 400 g of fresh pork rinds
  • 350 g pork belly
  • 500 g of fresh bacon
  • 300 g of pork liver
  • 1 / 2 pork caul
  • 150 g of onions
  • 1 / 2 bunch parsley
  • 2 sprigs of thyme
  • 2 bay leaves
  • salt and pepper
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Directions

Cover the bottom of a baking dish with 100 g of rind.
In a saucepan of boiling water, blanch the remaining rind about 10 minutes.
Drain and chop finely.
Preheat oven to 240 ° C.
Chop the other meats, mix with the chopped rind.
Peel and chop onions.
Wash and chop parsley.
Mix parsley and onion to the mixture.
Add salt and pepper.
Crumble the thyme on the rind with bay leaves in bottom of dish.
Pour the filling on top and place the strainer to completely cover the stuffing.
Bake 10 minutes at 240 ° C.
Then lower the temperature at 110 ° C and cook for 1 hour 30 minutes.
Let cool completely.
Place in the fridge 24 hours before consuming.
Enjoy!

What about your own variants? Did you look at this other pate recipe?

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Pork Pate from French Britanny