Monday, April 14, 2014

Pork and Veal Pâté with Ham

  
Pork and Veal Pate with Ham - Smell of Rosemary.
 
 
On every major holiday, my father made homemade Pâté as part of the cold-food buffet.  To this day, I still treasure memories of this dish.  However, my father's way of cooking was hard to follow, as each time he made up his own slightly different recipe.  In his version of Pâté, he always used wild game and liver.  This recipe, however, is a classic. It contains pork, veal and strips of ham, and it will be a delicious addition to your Easter  menu or served with green lettuce and French bread for an easy supper. 
 
 
Pork and Veal Pate with Ham - Smell of Rosemary.
 
Ingredients

½ cup finely chopped onion
2 tablespoons butter
½ cup Madeira port or cognac (or ¼ cup balsamic vinegar if not using alcohol)
¾ pound each pork and veal
½ pound fresh pork fat ( If you are not able to get fresh pork fat, which is quite difficult to buy in the USA, simmer bacon slices or salted pork in 1 quart of water for 10 minutes. This process will remove salt from salted pork or smoky flavor from bacon.)
2 eggs, lightly beaten
1 ½ teaspoon salt
1/8 teaspoon pepper
Pinch of allspice
½ teaspoon thyme
Additional ½ pound lean veal cut into strips ¼ inch thick, sprinkled with salt, black pepper and dry thyme
Additional ½ pound ham, cut into ¼ inch thick strips
Blanched bacon slices, or fresh pork fat slices to cover the Pâté
1 or 2 laurel leaves 
  
 
Pork and Veal Pate with Ham - Smell of Rosemary.
 
Cook the onion on medium-low heat, in 2 tablespoons of butter until soft and translucent, but not browned. Place onion in the large mixing bowl along with ground veal, pork and pork fat, and set aside.

In the same pan, cook wine (or balsamic vinegar if not using alcohol) and reduce by half. Add to the bowl.
  
Pork and Veal Pate with Ham - Smell of Rosemary.
 

Add  2 beaten eggs, salt, pepper, allspice, and thyme. Using a wooden spoon, beat the mixture vigorously until light in texture and well combined. 
 
Pork and Veal Pate with Ham - Smell of Rosemary.
 
 
Preheat oven to 350 degrees F. Boil a large kettle of water.  Prepare veal and ham strips. 
 
 
Pork and Veal Pate with Ham - Smell of Rosemary.
 

Divide meat mixture into 3 parts.
 
Pork and Veal Pate with Ham - Smell of Rosemary.
 
 
Spread one part of meat on the bottom of the roasting pan, place half of the veal strips on the top of the meat. Follow with ham pieces.  
 
 
Pork and Veal Pate with Ham - Smell of Rosemary.
 
 
Cover with the second third of the meat mixture, and final layer of the veal and the ham strips.  
 
 
Pork and Veal Pate with Ham - Smell of Rosemary.
 
 
Cover with the third part of the meat.  
 
 
Pork and Veal Pate with Ham - Smell of Rosemary.
 
 
On the top of the dish, place two long slices of bacon or pork fat and one or two laurel leaves.     
 
 
Pork and Veal Pate with Ham - Smell of Rosemary.
 

Cover baking dish with the cover, or with heavy aluminum foil, and place the dish in a large roasting pan, filled with boiling water. Water should reach halfway up the outside of the pate dish.
Place on lower third of the oven. Bake for about 1 ½ hours. 
Pork and Veal Pate with Ham - Smell of Rosemary.
 
 
Remove Pâté from the water bath, and cool covered at room temperature for several hours, or overnight, and then chill in refrigerator. Pâté will keep well under refrigeration for about a week. 
 
Pork and Veal Pate with Ham - Smell of Rosemary.
 
 
Inspired by a recipe found in Julia Child’s The Art of French Cooking.
 
Pork and Veal Pate with Ham - Smell of Rosemary.

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