Pate

6 servings (about 1 - 2 slices per person)

Pate is an absolutely genius France invention that goes all the way back to the 18th century. Every real gourmet can’t get enough of this delicacy. My version is super delicious but also very simple to prepare and very cost-effective! After you complete it, you will feel like a real...

... master chef, and nobody will believe that you didn’t attend culinary school 😊.

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Tom Founder

November 7, 2023

60 min.
120 min.
2/5

Ingredients:

2 TBSP of frying oil (adjust if needed)
1 onion - peeled and finely chopped (medium size)
6 OZ of chicken livers
1 LB of plain pork sausage
3 springs of rosemary - dispose center stem
3 cloves of garlic - peeled
½ cup of heavy cream
1 stick of unsalted butter - melted (1/4 LB * )
3 eggs
1 TSP of salt
1 TSP of pepper - ideally freshly ground

* Chicken livers help you to get a nice texture and delicate flavor undertone – for a great balance that is not overpowering. You can optionally substitute them with more pork sausage.

** Cut butter into small pieces before melting. Then, microwave for a short time with a few seconds break between – to prevent little “explosions”. Optionally, melt the butter over low heat with occasional whisking.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Large Fry Pan or Sauté Pan
1x Food Processor or Blender
1x Measuring Pitcher or Small Glass/Ceramic Bowl
1x Pate Mold or Baking Mold (I prefer to use a silicone mold for easy manipulation and great performance. )

Recipes

Best served with:

Czech Rolls “Rohliky”

Directions:

1. Set oven to preheat to 330°F.

2. Liver pate batter:

2.1.

Sauté Onions:

2.1.1. Preheat a pot on medium-high heat with 2 TBSP of frying oil and add:

1 medium onion – finely chopped

Sauté with occasional stirring until glossy (about 3 – 4 minutes).

2.1.2.

Then, take the pot off the stove and let it partially cool while proceeding with the next step.

2.2.

Liver preparation:

2.2.1.

Clean livers thoroughly under cold water in order to remove surface bacteria.

2.2.2.

Remove and dispose of membranes and place livers into the kitchen food processor.

2.3.

Complete pate batter:

2.3.1. Add into the kitchen food processor:

1 LB of ground pork sausage
3 springs of rosemary – dispose of stem
3 cloves of garlic – peeled
½ cup of heavy cream
1 stick of butter – melted
3 large eggs
1 TSP of salt
1 TSP of ground pepper
Sauteed onion from the step 2.1.

And thoroughly process on high speed until a smooth paste is created (usually about 3 – 5 minutes).

2.3.2. Pour liver pate batter into a mold.

Note:
No need to grease the mold.

3. Bake & cooling:

3.1.

Bake in a preheated oven until fully baked * (about 50 minutes).

3.2. After fully baked, remove from the oven and place on a countertop (leave In the mold), and let cool at room temperature before further manipulation.

Important:
Perform all the cooling in the mold, and if any liquid is present, leave it there for the entire cooling.

3.3.

Then place to fully cool into the refrigerator (leave in the mold and make sure that pate will fully cool).

4. Remove from the mold:

4.1.

After the pate reaches the refrigerator’s temperature, remove it carefully from the mold and dispose of any liquid if present.

5. Resting & Serving:

5.1. Slice into thick slices (from ¼” to ½”) based on your preferences.

Note:
Properly prepared pate will have a fully cooked but still slightly creamy inner texture.

5.2. Serve sliced with bread, baguette, or crackers and with a touch of cranberry preserve.

Tip:
If you can cut thin slices of pate, you can even serve it on a slice of baguette with a few microgreens/arugula to create elegant canapes.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for ground meat of 160°F.

Kitchen Guide

Ground Meat With the Exception of Poultry

The USDA minimum safe internal temperature is 160°F.

About the Author:

TomFounder

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3 Followers

Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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