Gordon's rustic pâté

Gordon's rustic pâté

  • Rating: 5 out of 5.20 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • More effort
  • Makes 1 litre

An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop

  • Freezable
Nutrition:
NutrientUnit
kcal642
fat49g
saturates21g
carbs9g
sugars1g
fibre0g
protein37g
salt3.56g
Advertisement

Ingredients

Method

  • STEP 1

    Prepare duck and chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that’s required.

  • STEP 2

    Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.

  • STEP 3

    Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.

  • STEP 4

    Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.

  • STEP 5

    Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.

  • STEP 6

    Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.

  • STEP 7

    To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.

RECIPE TIPS
KNOW HOW

The pâté will keep in the fridge for 2-3 days. To freeze, allow to cool, wrap well in cling film and freeze for up to 1 month. Defrost in the fridge for 24 hours.

THE BEST SAUSAGEMEAT

Gordon's neat cheat for this one is to use top-quality sausagemeat (at least 85 per cent meat, such as Duchy Original Cumberland sausage), mixed with lots of chopped fresh herbs and double cream.

VARYING THE MEATS

If you like, you can vary the meats – try spicy Merguez or garlicky Toulouse instead of Cumberland sausagemeat. Or, for a more traditional, smooth pâté texture, ask your butcher to mince together 350g each pork, beef and veal – you could add some finely chopped duck liver, too. And, for the ultimate in luxury, Gordon love to add pieces of foie gras.

MARINATING AHEAD

Marinating the meats ahead gives them an extra-rich flavour. If you have no armagnac, then use cognac, calvados or even dry sherry. Marinate the meats for anything from 1-24 hours. The longer you marinate, the deeper the flavour will be.

WITH LESS BACON

For a thinner layer of bacon, use Italian pancetta instead of streaky bacon.

USING A LOAF TIN

Gordon used a traditional white-glazed French terrine mould, but a 1-litre metal loaf tin gives the same capacity, although it may be slightly wider.

FREEZING

Leftover pâté can be open-frozen in slices, then wrapped well in freezer film. Use within one month.

GETTING THE PERFECT SEASONING

You should check the seasoning before baking. Remember that cold foods need a little more flavour than hot ones.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.20 ratings
Advertisement
Advertisement
  • Bedding promo

    New! Good Food Deal Get up to 55% off a super-soft teddy duvet set!

    Get offer
Advertisement

Sponsored content