Rustic chicken liver and morel pate
(8)
7 hours 15 min
A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pâté en terrine with crusty bread, mustard and pickles.
matoutina
30 people made this
Ingredients
Serves: 10
- 20g dried morel mushrooms
- 100ml warm milk
- 1 tablespoon cognac
- 200g chicken livers
- 200g unsmoked ham
- 2 large cloves garlic
- 250g pork mince
- 1 egg
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 bay leaf
Method
Prep:15min ›
Cook:1hr ›
Extra time:6hr chilling ›
Ready in:7hr15min
- Preheat oven to 180 C / Gas 4. Soak morel mushrooms 20 minutes in milk and cognac.
- Meanwhile, place the chicken liver, ham and garlic in a food processor. Process till smooth and well combined. Add the pork mince, egg, pepper and salt. Process again till smooth and well combined.
- Drain and chop the morels; stir them into the meat mixture. Tip pate mixture into a greased terrine mould. Smooth out with the back of a spoon and gently press the bay leaf on top.
- Bake for 1 hour in the preheated oven. Remove from oven and allow to cool to room temperature, then chill in the fridge for at least 6 hours.
Video
Rustic chicken liver and morel pate
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Reviews & ratings
Average global rating:
(8)
Reviews in English (1)
2
This was relatively easy but the end result was more of a meatloaf than a pate. Bit salty too so if I do this again I'd halve the salt and increase the pepper or add paprika. - 27 Dec 2013