Many recipes are firstly pan cooking chicken liver and then blending it in the food processor. Method in this recipe is blending raw chicken liver, which is in my opinion much better. Reason is simple, we have absolute temperature control during cooking process, there is no way we will overcook our pate, ensuring superior results and nice pinky color inside. In french cookbooks this recipe is called Pâte en Terrine. The method in this recipe is taken from French cookbooks.
Prep Time30 minsCook Time30 minsTotal Time1 hr
Requires ramekins
Ingredients
500 g Chicken Liver(sinew cleaned)
100 g Pork Lard
Aromatics
50 g Shallots
2 Garlic Cloves
Sage(bunch of stalks)
Spices
1 g White Pepper
15 g Salt
0.50 g Ground Allspice
0.50 g Dry Mustard
Liquids
30 ml Sherry or Brandy
150 ml Heavy Cream
Seal
150 ml Port Wine
1 pt Gello Plate
Chicken liver pate is great with homemade sourdough bread.
Directions
Preparation
1
- Clean liver and make sure to remove sinew.
- Rinse liver in water to remove “blood”.
- Roughly dice aromatics, we will be blending them anyway.
Blend
2
- Purée the liver, shallots, garlic, lard, add all spices (ground up).
- Pass mixture through fine mesh strainer and incorporate cream.
- Refrigerate for 2 hours.
Bake
3
- Pour mixture in to terrine mold or ramekins.
- Place in to the deep baking pan.
- Fill pan with 170F / 77C water till ramekins are half way submerged.
- Bake in oven on 300F / 149C till pate reach the internal temperature of 165F / 74C.
- It takes approximately 45 minutes up to 1 hour to get to desired temperature.
- Pate might bulge once its cooked, allow it to sit for 15minutes, it will deflate as it cools.
Seal
4
- Heat port wine until simmering.
- Place off the heat and add gelatin plate.
- Stir till incorporated in to liquid.
- Once pate has sit down and it’s surface is relatively flat.
- Pour port wine gelatin on top of each ramekin to seal it off.
Refrigerate
5
- Wait till pate cools down to room temperature.
- Refrigerate for at least 4 hours before consuming.
Inspired by Professional Chef, page 1004.
Ingredients
500 g Chicken Liver(sinew cleaned)
100 g Pork Lard
Aromatics
50 g Shallots
2 Garlic Cloves
Sage(bunch of stalks)
Spices
1 g White Pepper
15 g Salt
0.50 g Ground Allspice
0.50 g Dry Mustard
Liquids
30 ml Sherry or Brandy
150 ml Heavy Cream
Seal
150 ml Port Wine
1 pt Gello Plate
Directions
Preparation
1
- Clean liver and make sure to remove sinew.
- Rinse liver in water to remove “blood”.
- Roughly dice aromatics, we will be blending them anyway.
Blend
2
- Purée the liver, shallots, garlic, lard, add all spices (ground up).
- Pass mixture through fine mesh strainer and incorporate cream.
- Refrigerate for 2 hours.
Bake
3
- Pour mixture in to terrine mold or ramekins.
- Place in to the deep baking pan.
- Fill pan with 170F / 77C water till ramekins are half way submerged.
- Bake in oven on 300F / 149C till pate reach the internal temperature of 165F / 74C.
- It takes approximately 45 minutes up to 1 hour to get to desired temperature.
- Pate might bulge once its cooked, allow it to sit for 15minutes, it will deflate as it cools.
Seal
4
- Heat port wine until simmering.
- Place off the heat and add gelatin plate.
- Stir till incorporated in to liquid.
- Once pate has sit down and it’s surface is relatively flat.
- Pour port wine gelatin on top of each ramekin to seal it off.
Refrigerate
5
- Wait till pate cools down to room temperature.
- Refrigerate for at least 4 hours before consuming.