Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.
I love pate - in all shapes and sizes :) and I love home made bread. Unfortunatelly this month's challenge wasn't in perfect timing for me... but...
I know I didn't make this months challenge as I should have. I didn't use any of the recipes provided for the pate, but please pop in to The Daring Kitchen to see those 4 great recipes... Reason being for not doing those is that a few days ago I had my Baby Girl (you can read about that here) and wasn't able to do the challenge at all! I want it to make it this month badly - as pate is one of my favourite things in the world! But... my Hubby made it instead. He wanted to make a recipe for pate which he got from my Dad. I admit - quantities are huge (we got about 4 kg of final pate - shared it with my neighbours and rest to the freezer), but if you're making pate, doesn't matter how much of the ingredients you have - work is basically the same...
Hope that this month's challenge will count for me ;) even though I made some significant changes...
How to make it...
Dad's recipe for pate:
- 2,5 kg pork shoulder
- 0,5 kg pork liver
- 1 whole chicken
- 0,5 streaky beacon or smoked pork belly
- 4 whole eggs
- 2 whole demi baguettes (great idea to use your stale bread)
- 2 onions
- 4 cloves of garlic
- 0,5 glass oil of olives or 300 g pork fat
- some oil for frying and baking
- salt, pepper, white pepper, paprika, nutmeg
Rub in seasoning into the pork shoulder, put into oven proof dish, add roughly cut onions, garlic, about 4 tablespoons oil of olives and place your meat tightly in the dish. Add half a glass of water. Cover and put into preheated to 200 C oven wait until it starts 'boiling' and lower the heat to 170 C and leave for 2 hours.
Remove the meat leaving the fat in the dish. Now to the leftover fat add your streaky bacon and your chicken (cut into pieces). Place the dish (covered) in the oven in 170 C for another 2 hours. *If you have an ovenproof dish big enough to put all your meat inside you can bake it all at once.
When all your meat is baked, cool it down, remove from the bone and cut into pieces which will suit your mincer.
Cut the pork liver into pieces, do not season, only fry through out on about 2 tablespoons of oil.
Soak baguettes in the leftover fat and juices from the meat (from this amount of meat you should get approx. 2 glass of juices).
Take all your meat, liver, onions, soaked baguettes and mince everything together (the consistency will be the one you like, you can mince it even twice if you want it very fine). Once it's minced and mixed taste it and season. Add 4 raw eggs and the oil of olives or pork fat (you may not have to add whole half glass of fat, depends how lean your meat was).
Transfer your pate mixture into greased and covered with breadcrumbs baking dish (can be loaf try etc.), sprinkle with breadcrumbs on top of the pate and bake in preheated oven in 170 C for about 1 hour (the time of baking hugely depends on the type of dish you're baking in - you'll know it's ready when the top will brown and look 'crisp'). Take it out of the oven and leave in the dish to cool completely, only then it will remove easily and won't break.
- 120 ml cool water
- 1/16 teaspoon active dry yeast
- 1 cup
- 1 teaspoon active dry yeast
- 240 ml to 300 ml lukewarm water*
- all of the starter
- 3 1/2 cups flour
- 1 1/2 teaspoon salt
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Make the starter by mixing the yeast with the water, then mixing in the flour to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have risen and become bubbly.
Mix active dry yeast with the water and then combine with the starter, flour, and salt. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. Knead for about 5 minutes on speed 2 of a stand mixer.
Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
Turn the dough out onto a lightly greased work surface. Divide it into three equal pieces. Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 15" log. Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans.
Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they've become very puffy, about 1 1/2 hours. Towards the end of the rising time, preheat your oven to 450ºF (240ºC).
Using a very sharp knife held at about a 45° angle, make three 8" vertical slashes in each baguette. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.
Bake the baguettes until they're a very deep golden brown, 25 to 30 minutes. Remove them from the oven and cool on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool in the oven.