Pâté de Foie de Volaille

CHICKEN LIVER PATÉ

(for 4 people)

4 chicken livers

200 g butter

1 or 2 shallots, or half a small onion, finely chopped
1 clove of garlic, chopped
a few sprigs of thyme and oregano
a bay leaf
4 tablespoons Cognac
a pinch of 4 épices

Cook the shallots and garlic in a quarter of the butter. Add the livers and the herbs. Season well and cook steadily until they are coloured on the outside but still a little pink inside. Let the mixture colour a little.

Flamber with the Cognac and add the spices.Remove the herbs and blend until smooth, adding the rest of the butter in small pieces as you go. A drop of water may help.

Pour the mixture into ramekins, flatten the top and pour a little melted butter over the top. Leave to cool and set in the fridge.

Serve with toast or baguette.

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Pork and liver pâté.

TERRINE DE CAMPAGNE

This is the sort of pâté you get in French restaurants under the alternative names of pâté maison or terrine du chef. Make sure the liver is extremely fresh.

For 4 people

200 g pork belly, skinned

200 g pork  shoulder or other lean cut.

200 g pork or chicken liver

10-15 very thin slices of pork back fat or streaky bacon, rind removed.

2 tablespoons of butter

½ onion, finely chopped

1 whole egg

½ glass of dry white wine

3 tablespoons brandy

1 cove of garlic, finely chopped

1 teaspoon quatres épices

2 tablespoons chopped parsley

1 tablespoon chopped thyme

salt and freshly ground pepper

 

 

 

Preheat the oven to 325º F/ 170º. Have the butcher mince the pork and liver through the larger-holed plate. Line a small terinne with the pork back fat, leaving some overhang for folding over top. Melt the butter in a pan and cook the onion until pale golden. Add to the meats along with all the other ingredients. Mix thoroughly. In order to check the seasoning, make a little patty, fry it in a pan and taste. Pack the mixture into the terrine and fold the fat over the top. Cover with foil and cook in a bain-marie with water coming two thirds of the way up the sides of the terrine. Cook in the oven for 1½ hours or until the internal temperature reaches 150ºF/70ºC. Allow it to rest for a few minutes.

Remove the foil and press the terrine for an hour or two using a suitably sized piece of wood or the like, wrapped in foil with a decent weight placed on top. Return any juices that have poured over the edges and refridgerate for 24 hours.

Serve with crusty bread, a green salad and gherkins.

 

 

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