PÂTÉ CHINOIS (SHEPHERD’S PIE) | RICARDO
|4 cups (680 g) russet or Yukon Gold potatoes, peeled and cubed|
|1/4 cup (55 g) butter, approximately|
|1/2 cup (125 ml) milk, approximately|
|1 onion, finely chopped|
|1 lb (450 g) lean or semi-lean ground beef|
|1 can (19 oz/540 ml) creamed corn|
|Paprika, to taste|
|Dried parsley, to taste|
- Pâté Chinois (Shepherd’s Pie)
COUNTRY PÂTÉ (PÂTÉ DE CAMPAGNE) RECIPE | EPICURIOUS
Provided by: Maria Helm Sinskey
Yield: Makes 20 servings
|3/4 cup Cognac|
|3 tablespoons unsalted butter|
|1 cup minced onion|
|2 1/2 pounds ground pork|
|12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan)|
|plus 14 bacon slices|
|3 garlic cloves, pressed|
|2 1/2 teaspoons salt|
|2 1/2 teaspoons dried thyme|
|1 1/2 teaspoons allspice|
|1 teaspoon freshly ground black pepper|
|2 large eggs, lightly beaten|
|1/3 cup whipping cream|
|1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips|
|Coarse sea salt|
- Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
- Melt butter in heavy medium skillet over medium heat. Add onion and saut&é until soft and translucent but not brown, about 8 minutes.
- Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended.
- Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
- Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
- Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.
- Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Do Ahead Can be made 4 days ahead.
- Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.
- Tiny French pickles; available at specialty foods stores.
Is it easy to make pâté?
It may come as a surprise then to learn that despite its complex taste and ethereal texture, pâté is actually quite simple to make, requiring nothing more than a handful of easily attainable ingredients along with basic tools already found in almost any kitchen. What is Pâté?
How to make pâté en croûte?
Before starting this Pâté en Croûte recipe, organise all the necessary ingredients for the stuffing. Trim the meat chunks to remove the fatty bits. Discard the trimmings. Cut the bacon into thick slices. Cut the slices into thick chunks. Place the shallots and garlic in the food processor bowl… … then blend for a short while.
How do you make pâté en terrine step by step?
20 steps to making pâté en terrine the easy way (plus options for the hard way): Choose your recipe. Gather your ingredients. Gather your tools. Decide: to plastic-wrap or not to plastic-wrap. Prepare the water bath. Line your terrine mold (plastic wrap and/or bacon). Grind the meat with chilled equipment (the hard way).
What is pâté?
What is Pâté? Every pâté recipe has three components: meat, a liver binder, and a defining garnish. The liver binder is the flavoring component of the pâté….each pâté binder is a little different, and the ingredients in each vary to enhance the type of meat in the pâté.