KITCHENAID 5KSMFGA SDA Accessory Cookbook

Pâté De Campagne
This classic French country pâté is impressive but easy to make thanks to the
KitchenAid® Food Grinder Attachment. It makes a sophisticated appetizer or
snack when entertaining, served with mustard and cornichons; or a bistroinspired lunch alongside a bright green salad with crusty baguette. This
version is made with ground pork, savory herbs, bacon, and the option to add
brandy and liver for an extra layer of flavor.
PREP TIME: 40 minutes
COOK TIME: 2 hours
TOTAL TIME: 2 hours 40 minutes, plus overnight setting time
SPECIAL EQUIPMENT:
KitchenAid® Stand Mixer; KitchenAid® Food Grinder Attachment fitted with
the coarse grinding plate; Large bowl
Large roasting pan; 1 ½ quart (1.5 liter) terrine mold; Sheet pan lined with
parchment paper
INGREDIENTS:
2 pounds (908g) Pork shoulder, cut into 2-in/5-cm cubes
½ pound (227g) smoked bacon, cut into ½-in/1.25-cm strips
1 cup (226g) chicken or pork liver, optional
¼ cup (50g) yellow onion, chopped
½ cup (30g) parsley, chopped
2 tablespoons (5g) fresh thyme, destemmed
3 cloves (12-15g) garlic, peeled
3 teaspoons (6g) kosher salt
1 teaspoon (2g) black pepper
½ teaspoon (1g) pâté spice*
2 large eggs, cold from the refrigerator
2 tablespoons (30ml) brandy, optional
½ cup (118ml) heavy cream, cold from the refrigerator
2 slices (about 80g) white bread, cut or torn into small pieces
Finishing salt as needed
*Pâté Spice:
1 teaspoon (2g) ground cloves
1 teaspoon (2g) ground nutmeg
1 teaspoon (2g) ground ginger
1 teaspoon (2g) ground coriander
1 teaspoon (2g) ground cinnamon
INSTRUCTIONS:
1
Place pork on parchment lined baking sheet and freeze for 20 minutes before
proceeding. Meanwhile, preheat oven to 325ºF/162ºC.
Make the panade: combine the bread, brandy (if using) and cream in a small
bowl. Make sure the bread is fully saturated. Set aside.
Attach your KitchenAid® Food Grinder attachment fitted with the coarse
grinding plate to your KitchenAid® Stand Mixer. Place the bowl under the
grinder and put the pork in the large food tray. Use the food pusher to feed it
through the grinder one to two pieces at a time, taking care not to force it
through.
Transfer about ⅓ of the ground pork into a smaller bowl and add the onion,
parsley, thyme, garlic, salt, pepper, panade, liver (if using) and pâté spice, and set
the rest aside; make sure to keep it cold. Then replace the coarse grinder
plate with the fine one; be sure to remove any sinew caught in the blade at
this time. Grind the seasoned pork mixture into the larger bowl with the
coarsely ground pork, and add the eggs.
Transfer the entire pâté mixture into the KitchenAid® bowl, attach the flat
beater, and turn to speed 1. Mix until the pork is sticky, about 1 minute.
Line a terrine mold with plastic wrap, leaving enough overhang on the long
sides to cover the top when it is filled. Then line with the bacon, laying it
across the bottom and over the sides like the plastic wrap. Fill the terrine mold
with the pâté mixture, tamping it down to remove any air pockets. Fold the
bacon over the top, followed by the plastic wrap. Cover the terrine mold with
its lid or with aluminum foil. Place the terrine mold into a high sided roasting
pan and add enough hot water to come halfway up the sides of the mold.
Bake in preheated oven until the interior of the pâté reaches 155ºF/68ºC,
about 2 hours.
Carefully remove the roasting pan from the oven, remove the terrine from the
water bath, and let it cool to room temperature. Once cooled, refrigerate until
completely chilled before serving: overnight or up to 2 days. Extract the pâté
from the terrine mold by inverting it onto a cutting board. Remove the plastic
wrap and gelatinized cooking juices, then slice ½ inch portions. Sprinkle the
cut side with flake salt and serve with spicy dijon, cornichons and crusty
baguette.
CHEF’S NOTES:
2
Save the rest of the pâté spice for more pâtés, meatloaf or meat pies. It will
keep in a tight container for up to a month. You may also adjust the spice
mixture to your liking.
Pâtés are typically served at room temperature. Pull the pâté from the
refrigerator an hour or so before you plan to serve it. Serve on a platter with
Dijon mustard, cornichons and baguette. It is also wonderful sliced thinly on
sandwiches with pickles, fresh lettuce, aioli and mustard.
It is typical to see internal garnishes in pâté, such as whole pistachios or
plumped dried fruits. Feel free to add these when you are mixing the two
grinds of pork together.
If you don’t have a terrine mold, a bread loaf pan will work just fine. Just be
sure to monitor the cooking time, as a larger mold will result in a thicker pâté.
Pâté is best enjoyed within four days of preparation. Due to the high fat
content, it freezes well for up to a month: Wrap tightly with plastic wrap, then
aluminum foil before labeling and freezing.
MAKES 10 SERVINGS
Calories 355
Fat
21g
Nutrition - 1 Serving
Carbs 5g
Cholesterol 218 mg
Protein 34g
Sodium 1388 mg
Sugars 0g
Dietary Fiber 0g
3

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