Pâté Maison De Campagne
Food Ingredients:
1/2 pound chicken or turkey breast, cut into 1-inch pieces 1/4 pound pork belly (uncured bacon), cut into 1-inch pieces 1/4 pound plain smoked sausage, cut into 1-inch pieces 1/2 pound chicken livers, coarsely chopped 1 large garlic clove, halved 1 medium shallot, halved 1 egg salt and freshly ground pepper, to taste tiny pinch of ground cinnamon tiny pinch of cayenne pepper 1 tbs. cognac, or other good-quality brandy 1 bay leaf non-stick cooking spray
Recipe preparation:
1 Preheat oven to 400°F. 2 In a food processor fitted with the metal blade, combine the chicken or turkey, pork, garlic, and shallot and process until minced. 3 Add the ham, process again until it is finely chopped. 4 Add the chicken livers, salt, pepper, egg, cinnamon, and cognac and process – pulsing the blade – once more, until everything is well minced and combined. 5 Spray a 2-cup rectangular loaf pan or terrine with the non-stick spray; transfer the mixture to the pan, packing it in firmly. 6 Smooth the top with a rubber spatula and press the bay leaf gently into the top of the meat mixture. 7 Bake, uncovered, until the pâté has slightly pulled away from the sides of the dish and the top is nicely browned, about 45 minutes. 8 Remove from the oven, let cool. Cover and refrigerate for 1 day to allow the flavors to develop. 9 Turn it out onto a serving platter. Cut it into slices to serve, at room temperature.
Recipe source: Foodista recipe
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