HAPPY NEW YEAR’S EVE!
Pate, or pâté in French, can be a paste, loaf, or pastry type that is filled with ground meat from pork, beef, poultry, fish or from vegetables such as mushrooms. Pâté is commonly associated with French cuisine. However, variations of this dish exist worldwide.
Paté’s roots can be traced back to country sides of northern and central Europe, where it is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. At its core, pâté was a humble peasant dish, but over the years, French chefs experimented with the form by incorporating different ingredients, and eventually, baking it in pastry dough, or what we know as pâté en croute.
In France, pâté is considered a delicacy and is often served as an appetizer or snack. It is commonly enjoyed with bread and paired with wine or champagne. This dish has many different varieties, each with its unique flavor profile.
Most pâtés are considerably easier to make than you might think. It can be served hot or cold and is an essential requirement with any cheeseboard, served with a thin slice of crusty bread, toast or crackers, tiny pickles and mustard, or as a perfect dinner starter.
Traditional country-style pâté is defined by its coarse texture and liberal seasoning, which includes onions, garlic and herbs and spices.
| Servings |
|
- 2 tsp olive oil
- 1/2 cup onion, finely chopped
- 1 tsp Herbs de Provence
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 cup dry white wine
- 227 gm ground beef, extra lean
- 227 gm lean, ground pork
- 1/4 cup plain breadcrumbs
- 2 Tbsp pine nuts, toasted
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh chives, finely chopped
- 4-5 slices (about 150 gm) bacon
Ingredients
|
Rate this recipe!
|
- In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes or until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until onion begins to soften. Stir in herbs de Provence, garlic, salt and pepper; cook 2 minutes. Stir in wine. Increase heat to high; cook 2 to 3 minutes or until no liquid remains in skillet. Cool completely, about 10 minutes.
- Preheat oven to 350°F. In large bowl, mix beef, pork, bread crumbs, pine nuts, parsley, chives and cooled onion mixture until thoroughly combined. Shape into 5-inch-long loaf, packing mixture tightly to hold together. Wrap bacon around loaf to cover, with ends of bacon slices all on bottom of loaf.
- Place loaf, bacon seam side down, on rack in roasting pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until thermometer inserted in center of loaf reads 160°F.
- Remove loaf from oven. Cover loosely with tent of foil; cool completely, about 1 hour. Refrigerate at least 8 hours or overnight. Using serrated knife, cut into 17 (1/4-inch) slices; cut each slice in half to serve.
- To serve, spread a small amount of mustard on a thin slice of French bread. Top with a slice of pâté and serve with a tiny French pickle on the side.
- Add 1 cup water to the roasting pan before baking to prevent drippings from spattering and burning on the oven floor.