Vero, my partner was born in Ardèche where the cliffs go as high as 1,000 feet. The river Ardèche is the largest natural canyon in Europe, and there are dolmens and menhirs, that were erected thousands of years ago. We have canoed down the Ardèche many times, and pâté was almost always in our back pack with a fresh baguette and bottle of Côtes du Rhône. Never in my wildest dreams
did I think I’d be giving the recipe to Americans in South Florida!
Pâté (pronounced pah-TAY) can be a smooth “mousse’’ or a chunky “terrine”. Be it one or the other pâté is simply a mixture of seasoned, base ingredients. Beef, pork, liver, seafood, wild game, poultry, and vegetables are all candidates for pâté. It may be served hot or cold, molded or unmolded, and is usually served as a first course or appetizer. Pâté can be cooked in a crust too, in which case it’s referred to as pâté en croûte.
• ½ lb ground pork
• ½ lb ground veal
• ¼ cup of chicken livers
coarsely chopped
• 2 eggs
• Chopped parsley
• 1 onion, chopped small
• 1 clove of garlic chopped small
• Salt and pepper
• 1 pinch of freshly grated nutmeg
• 1 small glass of dry white wine
• 1/2 cup butcher block black pepper• 1 packet of gelatin
Preheat your oven to 395 °.
In a bowl, mix all the ingredients (except the butcher block black pepper which is for the garnish) and finish with the white wine. Transfer to a greased cake mould and bake for 75 minutes. Make the gele. Add the black pepper to the gele and pour over the top of the pâté. Allow to cool and refrigerate overnight.
Loosen the pâté from the mould using a knife and wrap in cling film. You can freeze a portion too, for later munchies. Serve with baguette, or your favorite bread, or crackers.
You are the chef!
Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors 954-530-4641