Country pâté : home-made at half the fat

Pâté is always a successful appetizer, it goes well with any wine and it can be made well in advance for a party or to bring to a potluck. In fact, it tastes better after 48 hours. The recipe below is the most easy to make, not a terrine, no crust, no fancy meat, almost like a simple meatloaf.

Country pâté

This is what I did last night:

-brown one onion, two shallots and 4 slices bacon, pour the fat out and add to the food processor with 3 slices of toast, 2 cloves garlic, 2 eggs, 1 tsp salt, 1 pinch thyme and oregano, 1/4 cup fresh parsley, 1/4 tsp seasoning salt. Grind medium fine.

-brown  500g chicken liver in olive oil, deglaze with 2 tbsp  either Cognac, red wine, Port or balsamic. Add to food processor with all the juices and chop very coarse. Pour in a bowl with 300 gr Bratwurst sausage meat (skin removed and browned also). Mix well.

-Get a long dish with a lid (or oval), slightly grease the bottom with olive oil, put a bay leaf in the centre and pour the mix in. Cover tight and finish in the oven at 350 for 50 minutes. The blade of your knife will come out clean when it is ready. Leave on the counter to cool, then refrigerate overnight.

-next day, serve right from the dish or transfer to a serving plate with pickles and onions. Add a twist of fresh pepper before eating.

This is a very lean pâté that can be kept a week in the fridge. The dish on the photo is by Le Creuset, a gift from friend and great cook Lindsay Smith.

Option: Decorate the bottom of the dish with carrot slices and chives in a flower pattern. Hopefully the natural jellies will hold the carrots when you invert the pâté onto the platter.


About thecookingfrog
This entry was posted in Appetizer and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s