Pâté
Instructions
Tips
The best French pâté, unless specifically described as rustic, has a smooth consistency. To ensure this, it is important to spend some time combining the ingredients well to make sure there a no lumps. A good way to do so is to get in there and use your fingers to combine the mixture as it is much easier to feel and assess the texture this way. Use nitrile or vinyl cooking gloves to prevent bacterial spreading or if you do not like touching raw meat.
Questions about pâté
A pork liver pâté is a delightful appetizer that is not too difficult to make from scratch with this easy recipe. Learn more about the French classic by reading our answers to the most frequently asked questions below.
Ingredients
Pâté:
Crustless white bread
|
4 slices |
---|---|
Milk
|
200 ml |
Chopped pork livers
|
½ kilo |
Ground pork (approx. 6% fat)
|
½ kilo |
Chopped fresh, curly leaf parsley
|
200 ml |
Finely chopped onion
|
1 |
Egg
|
1 |
Grated nutmeg
|
¾ tsp |
Coarse salt
|
2½ tsp |
Freshly churned pepper
|
Garnish:
Dried cranberries, perhaps marinated in a bit of orange juice
|
|
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Walnuts
|
Easy traditional French pâté
Pork pâté is a flavourful classic. The French name of the dish simply means 'paste' in English, and it describes the dish's smooth and buttery texture perfectly. The flavourful spread with minced pork, pork liver, and onion is incredibly rich and flavourful.
Garnished with nuts and dried cranberries for a bit of crunch and sweetness, this creamy French spread makes for a wonderful appetiser, sandwich filling, or addition to a well-stocked smorgasbord or charcuterie board with cheese and delicious cuts of meat.
Pork liver pâté
French pork pâté is a rich and decadent savoury treat. The richness that the pork liver gives the spread makes the addition of curly-leaf parsley perfect. The fresh herb brings a freshness to the dish that brightens and lightens it wonderfully.
The subtle nuttiness and woody flavour of the nutmeg pairs well with the pork and makes for a well-rounded eating experience. It also adds some sweetness that goes well with the mild pork, and it is beautifully balanced by the slightly tart cranberries and bitter walnuts served on top.
How to serve pâté the traditional way
In France, the spread is traditionally served as a starter on a baguette or toasted bread. Plated simply in thin slices on top of or next to the bread, pâté starter ideas include garnishing it with dried cranberries and walnuts, as we do in this recipe, or with fresh herbs or serving it with cornichons and Dijon mustard. Fruity additions like a compote or chutney made from figs, pears, blackberries, or red onion also go well with the spread and are, as such, quite popular. It is a genius hors d’oeuvres or finger food as it is filled with flavour and easily plated and served in a small bite size.
In case our recipe for this classic French spread has inspired you to put together an entire menu inspired by the renowned French cuisine, we suggest having a look at our recipe for coq au vin as your main course. For dessert, you could go for a smooth vanilla parfait, a sweet cherry clafoutis, or some delicate chocolate macarons.
Add your own touch
You can experiment with a simple pork liver pâté recipe in several ways. One option is to use additional aromatics like garlic or orange zest in addition to the onion and nutmeg. This layering of flavours will add depth to your homemade pâtés. Flavouring them with spices like dried thyme, bay leaf, or allspice is also a great option. This will add a herbaceous earthiness that works well with the rich meat.
Another popular choice in many traditional liver pâté recipes is to add a bit of whisky, cognac, or Armagnac. These spirits help underscore the smooth and rich flavour that pâtés are known and loved for.
If you would like the French classic to be on the saltier side, wrapping it in bacon before baking it is another popular option. Though this is a more untraditional choice, the crisp bacon adds a different texture that complements the creaminess of the spread well.