Australian Gourmet Traveller - (10)October 2019 (1)

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Classicporkandlivercountrypâté

SERVES 12-14 AS AN APPETISER // PREP TIME 45 MINS // COOK 1 HR (PLUS CHILLING)

1 kgbonelessporkshoulder,

cutinto2.5cmdice

110 gmporkorchickenlivers,

veinsandconnectivetissue

removed,cutinto2.5cmdice

¼ cupcoarselychoppedonion

1½ tbspmincedgarlic

½ cupcoarselychopped

flat-leafparsley

2 tbspkoshersalt

1 tspfreshlyground

blackpepper

2 tbsp plain flour

2 largeeggs

120 mlpouringcream (35% fat)

2 tbspbrandy

16 streakybaconrashers,

tolineterrinemould

ALL-PURPOSESPICEMIX

1 tbspwhitepeppercorns

2 tspsweetpaprika

1½ tbspgroundbayleaves

3 tspeachdriedmarjoram

andthyme

¾ tspeachgroundnutmeg,

mace, ginger and cloves

“A

ll crafts

followspecific

principles,and

thecraftof

charcuterieis noexception.

Payattentiontothem,follow

them,andyourpâtéswillbe

excellent.Ignorethemand

theywon’tbe.It’sassimpleas

that.Toolsareimportantto

anycraft.Andkeepingyour

toolsingoodworkingorder

• thatis,cleaningthemand
  keepingallbladesanddies
  sharp– is asimportantas
  usingthemproperly.This
  typeofcookingtakestime,
  so give yourself plenty of it.”

Toolkit

• Meatgrinder:thisis howyou
  turnchunksofmeatandfat
  intopaste.Thestrongerthe
  motor,thebetter.Alternatively,
  askyourbutchertodothe
  grindingtoyourspecifications.


• Standingmixer:wemainly
  usethepaddleattachment.
  Mixinghastwoimportant
  functions,todistribute
  seasoningsevenlyanddevelop
  theproteinmyosinin themeat,
  whichhelpstobindthepâté.


• Kitchenthermometer


• Largeroastingpan


• Terrinemould:weusethe
  industrystandard,LeCreuset’s
  1.5-litre lidded terrine mould.

5

Linea 1.5-litreterrinemould

withplasticwrap,then

bacon.Fillwiththepâté.Fold

baconandplasticoverthetop.

6

Coverwitha lidorfoiland

cookin thewaterbath

untilinternaltemperature

reaches 63°C on a thermometer

(45minutesto1 hour).Remove

fromwaterbath.Whencool

enoughtohandle,weightterrine

witha pieceoffoil-covered

boardcuttofit,toppedwith

foodcans(about1kgin total)

andrefrigerateuntilthoroughly

chilled(12hoursorovernight).

Unmould, slice and serve. ●

1

Forspicemix,dry-roast

peppercornsina smallfrying

pan.Transfertoa spiceor

coffeegrinderwithremaining

ingredientsandgrindtoa

powder.Storeremainingspice

mixinanairtightcontainerin

a cool,dryplacefor2 months.

2

Grindporkthrougha 9mm

dieintothebowlofan

electricmixersetin anicebath.

Transferone-thirdoftheground

meattoanotherbowlandadd

livers,onion,garlic,parsley,salt,

pepperand½tspspicemix.

Grindmixturethrougha 3mm

dieintothebowlwiththe

remaining ground pork, stillin

itsicebath.Refrigerateorfreeze

untilthoroughlychilled(1 hour).

3

Preheatovento150°C.

Half-filla largeroastingpan

withwater and place in oven.

4

Combineflour,eggs,cream

andbrandyin a smallbowl.

Addtogroundmeatmixture.

Fitthebowlintomixerand,

usingthepaddleattachment,

mixatmedium-highspeeduntil

uniformlymixedandsticky

(1 minute).Testforseasoning

bycookinga spoonfulofthe

mixturein a fryingpan(cooked

foodservedcoldrequires

more seasoning).

RulestolivebyTemperatureis oneofthemostcriticalfactorswhen

makingpâtésoranyforcemeatthatrequirestheuniformblending

ofmeatandfat.Coldis essentialforkeepingthefatboundtothe

protein.Ideally,allingredientsarejustabovefreezingwhenyou’re

grinding,puréeingandmixing.It’simportanttoallowtheterrineto

chillcompletelybeforeunmoulding, so it’s best to let it chill for at

least 12 hours or overnight.

Masterclass

PHOTOGRAPHY COPYRIGHT © 2019 JOE VAUGHN.

GOURMET TRAVELLER 41