Pâté de Campagne

'Pâté de Campagne', also sometimes called a 'Terrine' is a coarse ground pâté that is baked in a loaf pan inside a water bath. Terrines normally incorporate two types of meats and use dried fruits in the center, such as figs, apricots or cherries. This terrine used pork and veal minces, with chunks of ham in the middle. It was wrapped in streaky bacon and was not difficult to make, but did require a certain amount of pre-planning, as with all these recipes. In my opinion, the terrine was not seasoned enough, it needed more salt than the recipe asked for. I am starting to realize that the MasterChef cookbook often underestimates how much seasoning and herbs are needed in their dishes as this was a little bland. We had this for alfresco lunch on Sunday, accompanied by crusty sourdough ciabatta, a tomato and basil salad and pickled onions & cornichon. It's still summer, yay!
For similar recipe go to:
http://www.theguardian.com/lifeandstyle/wordofmouth/gallery/2010/jul/30/how-make-pate-de-campagne

Ratings:
Taste: 8
Appearance: 8
Difficulty: 7