How To make Herbed Chicken Pate
2 lb Skinned/boned breast chicken
2/3 c White part only leek
1/4 c Shallots
3/4 c Unsalted butter
3 Eggs whites only
1 1/2 ts Salt
1/4 ts Freshly ground pepper
1/8 ts Freshly grated nutmeg
2 1/4 c Well-chilled whipping cream
1/2 c Chicken broth
2 c Tight-packed leaves spinach
2 c Tight-packed leaves basil
3/4 c Well-chilled whipping cream
(See also: Tomato & Garlic Sauce.) Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour. Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool. Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled. Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine both chicken mixtures. Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture. Preheat oven to 350 deg. Line 9x5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with
half of spinach mixture. Using knife, swirl through layers to create marble effect. Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil. Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature 1 hour before serving. Pass Tomato & Garlic Sauce separately.
How To make Herbed Chicken Pate's Videos
EASY PATE RECIPE with Cherry and Pistachios // Matt the Butcher
One of my all time favorite charcuterie board stars is this Rum Soaked
Cherry & Pistachio Pork Pate. This isn't your normal pork pate with a panade (a mixture of bread, eggs, and milk), this is a gluten free pate.
RECIPE
For the base of the pate, it should be 75% pork shoulder and 25% pork liver. Once you have your base weighed out, you'll weigh out the add-ins using the percentages below.
For the add-ins:
- Salt (1.8%)
- Pink Salt #1 (0.12%)WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! please read manufactures directions before using this product.
- Baking Soda (0.2%)
- Chopped Thyme (1 Tbsp per Kilo)
- Ground Black Pepper (0.3%)
- Pistachios (2.5%)
- Rum Soaked Cherries (2.5%)
- Heavy Cream (10%)
FOR THE PATE MADE IN THIS VIDEO, I USED:
750g Pork Shoulder
250g Pork Liver
18g Salt
1.2 g Pink Salt
2g Baking Soda
1 Tbsp Thyme
3g Black Pepper
25g Pistachios
25g Rum Soaked Cherries
100g Heavy Cream
To learn how to make the rum soaked cherries, check out this video:
Let me know if you have any questions in the comment section below!
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PRODUCT LINKS:
KitchenAid 5 Quart Artisan Series Stand Mixer:
Le Creuset Enameled Cast-Iron 4x12 ⅔ Inch Pate Terrine:
ANOVA AN500-US00 Sous Vide Precision Cooker:
Large Reversible Teak Wood Cutting Board (18x14x1.25):
5 Gallon Bucket Liner Bags:
The Sausage Maker Insta Cure Salt #1:
WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! Please read manufactures directions before using this product.
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Delicious And Easy To Make Pate
Plain and simple, best pate I have ever tasted! Can be made with duck or chicken liver. Safe and easy method that does not require straining through a fine mesh sieve. I also throw in a super-fast an easy recipe for cocktail onions!
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My Favorite Liver Pâté Recipe
I'm a huge fan of the taste of liver (and organ meat in general) because of its nutrients. But like most people, I don't like the taste of liver.
Liver pâté is a great way to increase your liver intake because it's delicious and it masks the strong flavor of liver. I used to buy liver pâté at Whole Foods until I figured out that making liver pâté at home is dead simple.
So in this paleo and keto-friendly recipe, I'll show you how you can make liver pâté at home in less than 10 minutes.
All you need are the following ingredients:
- Raw liver (ideally from a pastured-raised animal). You can use beef, chicken or pig liver.
- Bacon fat or butter (you can also use duck fat, tallow or other healthy sources of fat)
- Onion
- Garlic
- A splash of vinegar or red wine
- Salt (we use Redmond Real Salt)
- Spices (Peppercorn...)
[How to make]
Simply cook the liver until the center is pink, melt the fat and sautee the onions/garlic. Then add all the ingredients to a food processor and process until you get a creamy paste. Fill the paste into a glass container (or multiple smaller containers) and place it in the fridge until it has solidified.
Then enjoy the liver pâté as-is or, smear it on a (paleo/keto) bread, cheese, or whatever else you like.
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[Chapter Markers]
0:00 - Intro
0:35 - Liver: The Ultimate Superfood
1:26 - Liver Pâté Ingredients
3:06 - Prepping the Liver
3:45 - Melting the Fat and Adding Garlic and Onions
4:57 - Cooking the Liver
8:28 - Blending the Ingredients in a Food Processor
8:51 - My Closing Thoughts
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How to Make Chicken Liver Pate
How to Make Chicken Liver Pate
Herbed Chicken in Pastry (Puff Pastry Recipe)
Learn how to make this crowd pleasing dish. Watch this video to see how simple it is to make extraordinary, inspired dishes with Puff Pastry.
©2011 Pepperidge Farm, Incorporated. All rights reserved.
FRENCH COUNTRY STYLE PATE TERRINE - PATE DE CAMPAGNE - French chef Gerard GARBE
COUNTRY-STYLE PÂTÉ - FRENCH PÂTÉ DE CAMPAGNE - TERRINE
This is quite an easy recipe, much cheaper than buying it from the butcher.
Learn how to make this delicious French Pâté de Campagne, or Country style pâté or terrine, one of the most delicious French Charcuterie on the restaurants’ menus.
The final texture and flavour are exceptional. You can serve it with traditional Cornichons, French mustard, and toasted Country Bread. The Pâté can be made in advance as it freezes very well.
Ingredients for the Pâté de Campagne
600g of boneless pork: shoulder (cut into strips)
400g of pork belly: (cut into strips)
300 g chicken liver, or Pork liver
12 slices of Bacon not too smokey
60 g of shallots (thinly sliced)
15 g butter to cook the shallots
10 slices of Bacon
5 cloves of minced garlic
50 g of pistachio nuts
10 g of green pepper corn
60 mls Cognac or Port
Spices for the Pâté:
¼ tsp of Nutmeg
¼ tsp of Clove
¼ tsp of Ginger
¼ tsp of Cayenne pepper
16 g od table salt
For the Panade:
3 eggs
1/3 cup of fine Bread crumb
Herbs:
1 tbsp of chopped Italian parsley
1 tsp of chopped Rosemary
1 Tsp of chopped Thyme
1 tsp of fresh chopped Tarragon
6 bay leaves
Luting paste:
100 g plain flour (4oz)
50 mls water (1/8 of Pint)
Port : Jelly: 150mls
Cooking time:
1hour and 30 minutes
In a Bain Marie and
In the Oven at 170⁰C
Cool down 1 Night in the fridge
Method:
1-Chop finely the shallots and the garlic and cook them 5 minutes in a pan with butter or olive oil on slow until slightly melted.
2-Cut the Pork meat into strips thin enough to get into the meat grinder. Remove the sinews from the chicken livers.
3-When the meat is ground add the seasoning, Panade, herbs, shallots, spices, green pepper corn, salt then add the cognac,
4-Mix thoroughly until evenly distributed.
If you don’t have a mixer, ask your butcher to do it for you or use your food processor pulse on and off a few times. Don’t over pulse.
5-Transfer a 1/3 of the farce in the bottom of a terrine, align the Pistachios.
6-Fill another 1/3 of farce, pressing well to avoid air pockets.
7-Add a lay of pieces of bacon.
8-Cover with the last third of farce. Flattening well and add bay leaves on the top.
9-Cook in a bain Marie for around 90 minutes at 170⁰C, or when the middle reach 72 ⁰C
10-Cool down and add the jelly around the side of your terrine.
11-Decorate the top of the Pâté with herbs parsley rosemary and baby French gherkin (cornichons)
12-Let rest in the fridge or cool room over night for best result.
13-Serve with toasted country bread, little cornichons, and mustard.
Enjoy your charcuterie
Bravo you are done. Bon Appetit.
Have a great weekend. Rendez vous very soon for a new delice Love you
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