Country pate

Both rustic and refined, Pâté de Campagne, or country pâté, could be called the cornerstone of charcuterie. Every chef worth their ...

This classic French country terrine makes an elegant starter course served with baguette slices, mustard, and cornichons.

Felicity Cloake: Would you splash out on mincing and sous-vide machines in pursuit of the perfect pâté de campagne? Order pig fat and offal from the butcher? Or just pop to the supermarket for some Shippam’s meat paste?

This is a traditional coarse country pâté from Chef Lionel Strub is originally from France. It's so easy to make though it does take a little time.

_Terrine de Campagne_ The straightforward character of this terrine reminds us of the words of Richard Olney, an influential American cookbook writer and editor who rusticated in the French countryside for almost 50 years. "A simple terrine," he wrote in his Simple French Food, "is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."

We developed this recipe based on many rustic dishes we've enjoyed all over France.

Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle.

Once we have got across the channel we buy a lovely fresh stick ‘pain’ for our first picnic and then spend time poring over the wonderful offerings on the delicatessen counter. Which c…

~ Boar Pâté with Cranberries and Pistachios ~ Any excuse I have to make pâté is a gift, so this month’s Charcutepalooza challenge (packing) was a bit like an early Christmas. In charcuterie t…