Saturday, August 07, 2010

How to make Pork liver Pate - modified from Breton Pate

When James and I visited Damien's parents place in Brittany in France, Damien's mum offered a delicious pork pate for entrée. Not like commercial pate in Sydney, it had some chunky meaty bits inside and the herb fragrance stimulated my taste. So I wanted to make a similar pate. Yes, similar! It's similar because I can't find the same ingredients, oh well, I didn't want to use a certain ingredient*.

  • 500g of pork liver
  • 300g of pork rind
  • 400g of pork (shoulder)
  • 400g of bacon strips
  • 100ml of white wine
  • 1 egg
  • a half bunch of thyme
  • a half bunch of parsley
  • 1 big onion
  • salt and cracked pepper
  • 3-4 bay leaves

1. Blanch the rinds for 10 minutes in boiling water and chop them finely.

2. Chop the all the meats! - Actually I was trying to use a knife, but it was so bloody. So I ended up using a blender. Time you're going to do depends on how fine meat you want to have, but I think the liver should be finer than the flesh meat, otherwise chewing the texture of liver won't be pleasant. After grinding the liver, don't be surprised at the colour** and smell.

3. Add the chopped onions and parsley into the chopped meat mixture and add the white wine and egg. Using egg is not necessary, but I'd like to have firm texture. Season with salt and cracked pepper. (You can add peppercorn if you want to have a strong flavour). If you're not sure about the taste, cook a little bit on the fry pan and taste it. - Don't put much salt as you will have the bacon strips outside of pate.

4. Line a terrine with the bacon on a bread tin (My one was medium sized). Sprinkle the thyme on the bacon. Put the mixture in the tin and place the bay leaves on top.

5. Cook 10 minutes at 240C degrees, then for 1.5-2 hours at 110C degrees. The top of the pate should be golden brown. Allow to cool and keep for 24 hours in the fridge before serving.

Enjoy this pate with baguettes and Cornichons. Bon Appétit!

* : The ingredient is a pork CAUL. The caul is used for covering the pate mixture. According to Damien, you can put any parts of pork. On the original recipe for Breton pate, it has a pork trotter as well.

** : It was pinky & strawberry-ish creamy colour, but the smell was....... you know.