Pate or Terrine Recipe [Recipes]
2009 Jun 7
Ok I`d first direct you to "Charcueterie" by Ruhlman and Polcyn for an excellent learning resource. I have been experimenting with chicken/duck/guinea fowl mousse lately so here is my approach:
First I lightly saute about 2 minced shallots (or garlic/onion combo) in duck fat or butter. Than add about a big handful of trimmed livers and saute with herbs of your choice (generally thyme or sage for me) until just coloured, literally about 2-3 min; then deglaze with brandy or whiskey.
In the food processor, I add about 4 egg yolks, some nutmeg, salt and pepper (be a little bit aggressive with salt because you eat the mousse cold) add the livers and shallots, a spoon of duck fat and blend until smooth. It should be a smooth purple mess at this point. Make sure to liquefy well as any chunks get grainy and aren`t nice at all.
Pour mixture in ramekins or small jars. If I want to keep the finished mousse for a while in the fridge I poach it in a bain marie (casserole or pan of just under boiling water, about 90-95C) in little pate jars with the canning lids already on to create a seal. I do it in a wide pot on the stovetop, but traditionally it is done in an oven, about 250F. However, for your first time I'd advise poaching it in ramekins on the stovetop so you can observe when the mousse has just set.
DON'T LET THE WATER BOIL. The mousse will overcook, lose its colour and become grainy. You want the finished product to be a rosy pink in the interior.
Keep checking to see when the mousse is just set, I'd say based on my last batch 15 - 18 min. Let it cool (in cold water bath if you wish) and you are good to go. This is my relatively easy approach, you can surely find classic recipes where you strain the blended pulp, add cream or meringue before poaching, etc. This one is easy and relatively foolproof provided you don't overcook it.
First I lightly saute about 2 minced shallots (or garlic/onion combo) in duck fat or butter. Than add about a big handful of trimmed livers and saute with herbs of your choice (generally thyme or sage for me) until just coloured, literally about 2-3 min; then deglaze with brandy or whiskey.
In the food processor, I add about 4 egg yolks, some nutmeg, salt and pepper (be a little bit aggressive with salt because you eat the mousse cold) add the livers and shallots, a spoon of duck fat and blend until smooth. It should be a smooth purple mess at this point. Make sure to liquefy well as any chunks get grainy and aren`t nice at all.
Pour mixture in ramekins or small jars. If I want to keep the finished mousse for a while in the fridge I poach it in a bain marie (casserole or pan of just under boiling water, about 90-95C) in little pate jars with the canning lids already on to create a seal. I do it in a wide pot on the stovetop, but traditionally it is done in an oven, about 250F. However, for your first time I'd advise poaching it in ramekins on the stovetop so you can observe when the mousse has just set.
DON'T LET THE WATER BOIL. The mousse will overcook, lose its colour and become grainy. You want the finished product to be a rosy pink in the interior.
Keep checking to see when the mousse is just set, I'd say based on my last batch 15 - 18 min. Let it cool (in cold water bath if you wish) and you are good to go. This is my relatively easy approach, you can surely find classic recipes where you strain the blended pulp, add cream or meringue before poaching, etc. This one is easy and relatively foolproof provided you don't overcook it.
Pan Bagnat
Does anyone have any good recipes(you know, as opposed to the bad ones) that they'd be willing to share..
A couple of things- I'd like to stick to meat as I have made vegetarian and fish pates before.
I've managed to find quite a number of recipes for chicken liver pate\chopped liver, so preferably something different. However, if you have an amazing chicken liver pate recipe, I'm sure I'd be very happy to try it too.