A simple recipe for Ardennes pate.
Belgium, a country celebrated for its culinary traditions, boasts a diverse range of regional specialties. Two iconic dishes that have stood the test of time are Ardennes pâté and Brussels pâté. These savory spreads encapsulate distinct flavors, histories, and cultural influences, showcasing the culinary richness of their respective regions.
Ardennes Pâté: A Rustic Heritage
Ardennes pâté, originating from the rugged and picturesque Ardennes region of Belgium, reflects the rustic charm of its surroundings. This dish, crafted from locally sourced ingredients, is a testament to the resourcefulness of the people who once relied on the bounty of the land for sustenance.
Historical Origins
Ardennes pâté traces its origins to medieval times, when local hunters and farmers combined their skills to create hearty, nourishing dishes. In the Ardennes region, hunting game was a common practice, and surplus meats were preserved by combining them with herbs, spices, and fat to create flavorful spreads. These early versions of pâté were considered a form of charcuterie, allowing communities to enjoy the fruits of their labor during the lean winter months.
Ingredients and Flavor Profile
The heart of Ardennes pâté lies in its simplicity. It typically consists of game meats such as wild boar, rabbit, or deer, mixed with pork to enhance the texture and flavor. The use of herbs like thyme, juniper berries, and cloves adds depth to the pâté’s taste. Onions, garlic, and sometimes mushrooms provide earthy undertones, while the coarse texture retains the essence of the rugged landscape.
Cultural Significance
Ardennes pâté embodies the rugged spirit of the Ardennes region. Its robust flavors and rustic preparation reflect the resourcefulness of the people who crafted it. The pâté became a cherished staple in local kitchens and is often enjoyed with crusty bread, pickles, and a glass of local beer. This dish symbolizes a connection to the land, celebrating the flavors of the countryside and the heritage of the Ardennes people.
While both Ardennes and Brussels pâté hail from Belgium, they represent distinct culinary narratives. Ardennes pâté is steeped in history and rustic traditions, reflecting the resourcefulness of the Ardennes region and its reliance on game meats. In contrast, Brussels pâté mirrors the cosmopolitan ambiance of the capital city, highlighting refinement and elegance with its use of chicken livers and sophisticated ingredients. This particular version is perhaps best served with a crusty bread, some cornichons, and a mild mustard.
Serves 4
Ingredients
- 1 lb (450g) pork liver, trimmed and cut into small pieces
- 8 oz (225g) pork shoulder, diced
- 4 oz (115g) pork fatback, diced
- 4 oz (115g) smoked bacon, diced
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup (60ml) brandy or cognac
- 1/4 cup (60ml) heavy cream
- 1 teaspoon white pepper
- 1/2 teaspoon ground mace or 1/4 teaspoon nutmeg
- 1/4 teaspoon dried marjoram
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 4-6 slices of bacon, for lining the pâté mold
- Butter, for greasing the pâté mold
- Baguette slices or crackers, for serving
Preparation
- Preheat your oven to 325°F (165°C).
- In a large skillet, cook the diced bacon until it’s crispy. Remove the bacon from the skillet and set it aside.
- In the same skillet with the bacon fat, sauté the chopped onion until it’s translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and set aside.
- In a food processor, combine the cubed pork shoulder, pork liver, cooked bacon, sautéed onion and garlic mixture, dried thyme, dried rosemary, ground allspice, and ground nutmeg. Pulse the mixture until it’s finely ground but not pureed.
- Transfer the mixture to a mixing bowl and add the brandy or cognac. Mix well.
- In a separate bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper.
- Gradually add the egg and cream mixture to the meat mixture, mixing well to combine. The mixture should be well seasoned, so adjust the salt and pepper as needed.
- Line the pâté mold with bacon slices, allowing them to hang over the edges of the mold.
- Spoon the meat mixture into the prepared pâté mold, pressing it down to eliminate air pockets.
- Fold the overhanging bacon slices over the top of the mixture to encase it.
- Cover the pâté mold with its lid or with aluminum foil.
- Place the pâté mold in a larger baking dish. Add hot water to the larger baking dish to create a water bath for the pâté.
- Carefully transfer the baking dish to the preheated oven and bake for about 1.5 to 2 hours, or until the pâté is cooked through and has an internal temperature of around 160°F (70°C).
- Once the pâté is cooked, remove it from the oven and let it cool to room temperature.
- Refrigerate the pâté for at least 4 hours, preferably overnight, to allow the flavors to meld and the pâté to set.
- To serve, carefully unmold the pâté onto a serving platter and slice it.
Addendum: This is an amended version of the original recipe from May 25th 2023 because it was apparent there was only liver based on the comment that was made below which would make it a type of Brussels pâté. So a recheck of the original recipe and a further look at those recipes from sources like ‘Pig: Cooking with a Passion for Pork’ by Johnnie Mountain made it worth making the version more distinctive. It has also meant a more robust process to make it a safer product to produce. We’re always glad of the comments because it allows us to revisit old articles and bring them up-to-date .
I like this type of pate but this is too smooth for my taste. I had an Ardennes pate in Caen and it was very coarse with pieces of pork meat throughout.
Nah … this has only liver in it.
What is “pork back fat”
Hi Miklos,
Pork back fat is an ingredient that can be bought at the butchers. It is a common ingredient of charcuterie, pate and sausages. It is as the name indicates the fat removed from the back of a pig. In some cases it is eaten as this ingredient on its own as an appetizer having been salted beforehand. Hope that answers your question. Best wishes Alastair