Pate de campagne country pate (recipe)
| Pate de campagne country pate (recipe) | |
|---|---|
| Name | Pate de campagne (country pate) |
| Ingredients | Cognac • Unsalted butter • Onion • Ground pork • Bacon • Garlic cloves • Salt • Dried thyme • Allspice • Fresh ground black pepper • Eggs • Ham steaks • Coarse sea salt • Dijon mustard |
| Cooktime (in hours) | 2.5 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 2.75 |
| Keto friendliness | Keto friendly |
| Calories | 278.8 |
| Fat | 23.8 |
| Protein | 14.1 |
| Carbohydrate | 1.4 |
| Fiber | 0.3 |
| Net carbohydrates | 1.1 |
| Sugar | 0.4 |
| Saturated fat | 9.3 |
| Cholesterol (mg) | 84.9 |
| Sodium | 581.8 |
| Servings | 20 |
| Yield | 1 pate |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pate de campagne country pate (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Set rack at lowest position in oven and preheat to 350 8F 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 saute 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 sauteed 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 pate. 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. Bakepate until a thermometer inserted through foil into center registers 155 8F, 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 pate to weigh down. Chill overnight. DO AHEAD Can be made 4 days ahead.
- Place loaf pan with pate in larger pan of hot water for about 3 minutes. Invert pv tv onto platter; discard fat from platter and wipe clean. Cut pate crosswise into 1/2-inch slices.
Food tags
Meat, European, Very Low Carbs, For Large Groups,
Pate de campagne country pate (recipe) details
Time:
Prep Time in Hours and Mins:2H45M
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Contributors: Prab R. Tumpati, MD
