Paté De Campagne With Cognac, Crostinis, Cornichons Recipe
Indulge in our rich Paté de Campagne, expertly crafted with a hint of premium Cognac for a touch of sophistication. This rustic delight is served alongside crispy crostinis that provide the perfect crunch, and tangy cornichons that add a refreshing contrast. Perfect for sharing, or savoring solo, this dish promises a delightful journey of flavors that will transport you straight to the heart of France.
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Ingredients
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Paté de Campagne
Method
Preparation
Sauté the Aromatics
In a skillet, heat a tablespoon of oil over medium heat. Add the onion and garlic, and sauté until soft and translucent, about 5 minutes. Let cool.
Combine Ingredients
In a large mixing bowl, combine the ground pork shoulder and liver. Add the cooled onion and garlic mixture, thyme, bay leaf, black pepper, salt, and cognac. Mix thoroughly.
Blend in Cream
Once well mixed, fold in the heavy cream until everything is evenly incorporated.
Bake the Paté
Preheat the oven to 160°C (320°F). Place the covered terrine in a water bath and bake for about 1 hour, or until the internal temperature reaches 70°C (160°F).
Cool and Serve
Remove the paté from the oven and let it cool at room temperature. Refrigerate for at least 4 hours before serving.