Pâté Maison Recipe
House-Made Pâté, Pistachio, Pickled Onion, Grilled Baguette
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Ingredients
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Pâté
Pickled Onion
Grilled Baguette
Method
Pâté Preparation
- 1
Sauté the Aromatics
In a skillet over medium heat, melt 50 grams of unsalted butter. Add the chopped shallots and minced garlic, and sauté until they are translucent, about 3-4 minutes.
- 2
Cook the Meats
Add the pork shoulder to the skillet and cook until browned on all sides. Add the chicken liver and cook for an additional 5 minutes until just cooked through.
- 3
Deglaze and Season
Pour in the cognac to deglaze the pan, scraping up any browned bits. Stir in thyme, salt, and black pepper.
- 4
Blend the Mixture
Transfer the mixture to a food processor. Add the remaining unsalted butter (50 grams) and cream. Blend until smooth and creamy.
- 5
Fold in Pistachios
Chop the pistachios coarsely and fold them into the pâté mixture.
- 6
Chill the Pâté
Transfer the pâté to a serving dish or terrine, cover, and refrigerate for at least 4 hours or overnight.
Pickled Onion Preparation
- 7
- 8
Make the Pickling Liquid
In a small saucepan, combine white vinegar, sugar, and salt. Heat over medium heat until the sugar dissolves.
- 9
Grilled Baguette Preparation
- 10
Prepare the Baguette
Slice the baguette diagonally into 1-inch slices.
- 11
- 12