CHICKEN LIVER PATE WITH PORCINI

MUSHROOMS

 

This pate is absolutely fantastic! When I eat it, I think I am in France! It reminds me of the pate I ate when I was living there. Don’t be afraid of cooking chicken livers, it is so good… this pate is perfect for parties, especially Beaujolais Nouveau parties! Your family or guests will be amazed! Enjoy this unique French recipe with a fabulous Pinot Noir from Burgundy such as Meursault, Pommard or on a lighter note, a Beaujolais Nouveau!

 

Preparation: a day ahead: 45 min;

                         The next day: 15 min; baking time: 1 h 45 min.

 

Serving 6-8

 

1 ¾ lbs. chicken livers, cleaned and pureed

1 lb. ground pork

½ lb. country ham (old fashioned sugar cured), diced

2 oz. dried porcini mushrooms, soaked 30 min. in warm water, rinsed, drained and sliced

1 package of sliced bacon (1 lb.)

2 eggs

1 sprig rosemary, minced + more for garnish

Leaves of 2 sprigs of thyme + other sprigs for garnish

½ bunch Italian parsley, minced

½ tbsp. olive oil

1 garlic clove, minced

2 shallots, minced

1 tsp. sugar (5 g)

¾ tsp. ground black pepper (4 g)

3 pinch ground allspice

3/8 oz. salt (12 g)

¼ cup Port wine

 

 

MAKE AHEAD:

Warm olive oil in a medium frying pan. Cook shallots and garlic 1 minute. Add the mushrooms (soaked, rinsed, drained and sliced). Cook 4 minutes on medium heat. Let cool down.

In a large bowl, combine the chicken livers, ground pork, country ham, eggs, mushrooms with shallots and garlic, minced rosemary, thyme leaves, minced Italian parsley, sugar, allspice, salt, pepper and Port wine. Marinate overnight.

 

THE NEXT DAY:

Preheat the oven to 300 F.

Put some water in a deep and wide dish and place it into the oven.

Layer the slices of bacon on the bottom and sides of the terrine.

Add the marinated meats.

Cover with the rest of the bacon and garnish with rosemary and thyme sprigs.

 

Bake the terrine in the Bain Marie (placed inside the dish filled with water) for 1 h 45 minutes. The terrine will turn golden brown.

Take the terrine out of the oven. Let cool down 3 hours at room temperature. Refrigerate.

Serve the next day with French cornichon, pickled onions or onions confits.

 

Bon Appetit!