Background
Pâté is by and large a type of kernel spread with a main ingredient of liver, but you can besides find other types including ground kernel of pork, gripe, or even chicken. While there are different types of pâté from all over the worldly concern, vietnamese pâté was introduced by french colonialism and cuisine. Different french variations of pâté include a baked crust interpretation ( pâté en croûte ) where it ’ randomness similarly baked like a proto-indo european or a pâté en terrine where it is baked in a mold normally in a water bathtub in the oven.
not to be confused with pâté chaud, which is a kernel pie that is made of land pork or gripe ( and not liver ). pâté is basically a form kernel proto-indo european, but it ’ s known that pâté chaud has origins from a seafood stuffed pastry –not technically the forcemeat ( or grounded and molded meat ) version we know pâté to be these days. The vietnamese version of pâté is called pâté de campagne, or area pâté ; This normally has a coarse texture and is traditionally made with cheaper ingredients like pork liver because they could not afford to make the traditional chicken or goose liver pâté. These days, there are enough of pâté versions that are made with chicken and pork barrel livers .
Prep & cooking chicken livers
Chicken livers have somewhat of a bad rap to them because of their iron taste, but I feel like it ’ s decidedly misunderstood. After learning a few adjustments in my cook, I realized chicken livers can have a flavorful profile. Before I evening start to cook my chicken livers, I like to soak them in a milk bath overnight. I know I know, this sounds like a hanker time, but it ’ s decidedly worth it. The milk helps to remove some of the cohesiveness in the texture and besides mellows out the spirit .
One of the easiest things about this recipe is that you don ’ t need to bake or water bath this pâté to cook it. All the cook is done over the stave and then pulsed in a food processor .
left: unstrained pate. right: strained pate even though this is a countrified type of pâté that is frequently more coarse than early types, I still like the choice of straining it to remove the chewy pieces of grate pork barrel .
Serve
sometimes when I buy bánh mì sandwiches, I find that there ’ s never enough pâté inside so I love having the option of adding more when I make homemade pâté. other ways I like to eat pâté is besides on a cheeseboard with plenty of crackers and Stilton cheese .
Tips
- Remove stringy tendons and fatty white/yellow parts when prepping the livers. This will help prevent more chewy pieces in the pâté.
- Soak the livers in milk overnight in the fridge. While this obviously is a long time to wait, soaking the livers in milk helps reduce the gumminess and mellow out the flavor of the livers. If you don’t have enough time, I would still suggest at least 3-4 hours soaking in the fridge.
- Don’t overcook livers in the pan. I like to use a meat thermometer to test the livers while cooking to make sure I’m not overcooking them. Otherwise, they will start to taste very bitter and dry or tough. I stop cooking once the livers hit 160 °F because I know they will continue to cook a little more while they cool.
- Cool your livers and ground pork mixture before processing. This allows the sauce to slightly thicken, cook the livers a little more without overcooking, and doesn’t give you a hot mess when you try to pulse them into a pulp.
- Option to strain. While pâté de campagne is known to be coarse, I still like to strain the pâté before putting them in the mold to remove the chewy ground pork pieces. This is optional.
- Line your molds with plastic wrap to make it easier to remove after they have firmed up.
- Add a layer of clarified butter on top to help seal the surface and prevent the pâté from drying up.
- You can freeze the pâté if you have extras and defrost them for later use as well.
How long can you keep chicken liver pâté?
In the electric refrigerator, chicken liver pâté is entirely good for a few days. You besides have the option for freezing leftover untouched pâté .
Chicken Liver Pâté (great for bánh mì)
from
votes This creamy and buttery wimp liver-colored pate is an easy to follow recipe and you ‘ll want to make this for any vietnamese bánh mì sandwich . PRINT PIN
Prep:
10
mins
Cook:
25
mins
Marinating, resting, and chilling:
10
hrs
Total:
10
hrs
35
mins
SERVINGS:
6
Ingredients
-
▢
1
lb
(
453.6
g
) wimp livers
-
▢
1
c
milk
-
▢
½
lb
(
226.8
g
) ground pork barrel minced
-
▢
1
tbsp
vegetable oil
-
▢
¾
c
yellow onion (about 1 small onion) chop
-
▢
1
tbsp
garlic ( about 5 cloves ) minced
-
▢
4
tbsp
butter unsalted
-
▢
2
tsp
white sugar
-
▢
1
tsp
fish sauce
-
▢
1
tbsp
heavy cream
-
▢
1
tbsp
bourbon
-
▢
1
tsp
salt
-
▢
½
tsp
black pepper
Equipment Used
-
▢
food processor
-
▢
blender ( optional )
Instructions
-
Prep liver by cleaning the livers under running water to remove any random debris and using a knife to cut out fatty pieces or dark brown spots.
-
Put the livers into a glass container, pour milk until it covers all of the livers, and cover with a lid. Marinade the livers in milk overnight in the fridge.
-
The day after, remove the livers from the fridge, transfer them into a strainer to remove the excess milk, and rest on the counter to get to room temperature (about 20 minutes before cooking).
-
Place the ground pork in the food processor and grind until it’s minced.
-
In a large saucepan over medium heat, add the vegetable oil and saute the onions for about two minutes or until fragrant, then add the garlic and saute for another one minute. Add the butter and stir until it melts.
-
Add the chicken livers and ground pork in the saucepan and simmer for 2 minutes.
-
Then, mix in the other ingredients into the saucepan and cook for about 7 minutes or until the liver’s temperature measures to about 160 °F and it feels firmer to the touch. The whole cooking time should not take longer than 15 minutes.
-
Turn off heat and let the liver mixture come to room temperature for about 30 minutes.
-
Once it’s cooled down, add everything into a food processor and chop until it’s smooth. Option to strain if you want a smoother texture.
-
Transfer the pâté to containers and cling wrap over the top of the container to prevent the pâté from drying out. Chill in the fridge for at least 2 hours to let it form.
-
Optional: line containers with cling wrap to prevent it from sticking after forming in the fridge. I like to use airtight containers with a lid so the pâté will stay fresh in the fridge. You also can add a top layer of clarified butter to further keep the pâté from molding.
-
Transfer the pâté from the fridge and onto a serving container and eat immediately. Fresh pâté can be stored in the fridge for up to three to four days. You can also freeze untouched pâté too.
Nutrition Facts
Calories:
332.5
kcal
|
Carbohydrates:
6.7
g
|
Protein:
21
g
|
Fat:
23.9
g
|
Saturated Fat:
12.2
g
|
Cholesterol:
315.9
mg
|
Sodium:
628.2
mg
|
Potassium:
365.2
mg
|
Fiber:
0.4
g
|
Sugar:
4.6
g
|
Vitamin A:
8714
IU
|
Vitamin C:
15.7
mg
|
Calcium:
66.6
mg
|
Iron:
7.2
mg
Did you cook this recipe ? Tag @ HungryHuy or # hungryhuy –I ’ d love to see it !
Like this recipe? Subscribe to my newsletter!
Read more: Pho – Wikipedia
