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DC challenge: Pâté & Bread

June 14, 2010

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The foil to the Daring Bakers are the Daring Cooks. They also have one member chosen challenge per month. Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pâté recipes to choose from and are allowing us to go wild with our homemade bread choice. For my pâté, I chose a recipe for Chicken Liver Pâté, and I tried to follow along with King Arthur Flour’s baguette recipe.

I followed the recipe below, which is adapted from Stéphane Reynaud’s Terrine recipe.

Chicken Liver Terrine
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

1 tbsp duck fat, or butter
2 onions, coarsely chopped
300g (11 oz) chicken livers, trimmed
3 tbsp brandy, or any other liqueur (optional)
100g (3 1/2 oz, 1/2 cup) smoked bacon, diced
300g (11 oz) boneless pork belly, coarsely ground
200g (7 oz) boneless pork blade (shoulder), coarsely ground (or ground pork see note below)
2 shallots, chopped
1 tsp quatre-épices (or 1/4tsp each of ground pepper, cloves, nutmeg and ginger is close enough)
2 eggs
200 ml (7 fl oz, 3/4 cup + 2 tbsp) heavy cream
2 fresh thyme sprigs, chopped
Salt and pepper

NOTE: If you cannot find ground pork belly or blade, buy it whole, cut it into chunks, and pulse in the food processor. You can also replace the pork blade with regular ground pork.

Preheat oven to 200ºC (400ºF, Gas Mark 6).

Melt the fat or butter in a heavy frying pan over low heat. Add the onions and cook, stirring occasionally, for 5 minutes, until softened. Add the chicken livers and cook, stirring frequently, for about 5 minutes, until browned but still slightly pink on the inside.

Remove the pan from heat. Pour in the brandy, light a match and carefully ignite the alcohol to flambé. Wait for the flames to go out on their own, carefully tilting the pan to ensure even flavoring. Set aside.

Put the minced pork belly and blade in a food processor, then add the onion-liver mixture and the chopped shallots, and pulse until you obtain a homogenous mixture – make sure not to reduce it to a slurry.

Transfer to a bowl, and gradually stir in the chopped bacon, quatre-épices, cream, eggs, and thyme. Season with salt and pepper, and mix well. Spoon the mixture into a terrine or loaf pan, and cover with the terrine lid or with aluminum foil.

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Prepare a water bath: place the loaf pan in a larger, deep ovenproof dish (such as a brownie pan or a baking dish). Bring some water to a simmer and carefully pour it in the larger dish. The water should reach approximately halfway up the loaf pan.

Put the water bath and the loaf pan in the oven, and bake for 2 hours. Uncover and bake for another 30 minutes. The terrine should be cooked through, and you should be able to slice into it with a knife and leave a mark, but it shouldn’t be too dry. Refrigerate, as this pâté needs to be served cold. Unmold onto a serving platter, cut into slices, and serve with bread.

NOTE: This pâté freezes well. Divide it into manageable portions, wrap tightly in plastic film, put in a freezer Ziploc bag, and freeze. Defrost overnight in the fridge before eating.

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My baguettes didn’t turn out quite like the beloved French baguette, but I thought it was a fairly good try. The pâté tasted good, but I confess that the process to make it rather turned me off from the finished product. I think in the future I’ll pick my pâté up at the grocery.

 

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4 Comments leave one →
  1. June 15, 2010 11:13 pm

    more than a fairly good try! it looks good and i wish i could have a taste! i don’t think i like pate enough to ever make it… but looks like you learned a lot and now can add a new thing to your “i’ve made it” list. enjoy that bread!

  2. lizounette permalink
    June 16, 2010 8:39 am

    thanks, Cathy! I re-made the bread last night following the directions more carefully, and it turned out really wonderful! I definitely enjoyed learning the bread part more 😉

  3. June 17, 2010 8:46 am

    Both your bread and pate look great! I agree about just buying it! I wasn’t sure if I could eat it after seeing the raw product. But I have no place to buy good pate in my little town! I’ll likely be making it again one day. In the meantime, I sliced and froze mine to eat later.

  4. June 19, 2010 6:48 pm

    Making the pate was a bit gross, but I think it tasted good enough to try again, in a few years! Yours looks great, and I bet it was wonderful with the baguette. I wish I had made that!

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