Pork Liver Pâté

Pork Liver Pate There's only so many faggots a man can take (I hope no-one in the US is reading this!). So what's different that you can do with the masses of pork liver from your half pig? Liver Pâté is the obvious one, but it's taken me ages to find a recipe that isn't just too... well just too 'livery'.

This recipe, a slight amendment of the one from 'Charcuterie' by Michael Ruhlman and Brian Polcyn, is the best so far. The one I formulated myself was too strong in the liver department, and bitter. In my notes I wrote, "add breadcrumbs/rusk, add milk product", that's exactly what this recipe does. Some parts of the method are my additions.

Ingredients

1 lb/450 gms pork liver, cut into large chunks
1 lb/450 gms boneless pork shoulder, diced
1 ounce/25 gms (about 2 tablespoons) salt
1 tsp/3 gms freshly ground black pepper
2 bay leaves
2 sprigs fresh thyme
2 Tbsp/30 ml vegetable oil
¼ cup/50 gms chopped shallots
2 Tbsp/30 ml brandy
2 slices white bread, crusts removed and roughly chopped
½ cup/125 ml whole milk
¼ cup/60 ml double cream.
2 large eggs
1 Tbsp/6 gms chopped fresh flat-leaf parsley
¼ tsp/2 gms ground white pepper
½ tsp/4 gms freshly grated nutmeg

Method

1. Put the meats in separate bowls with half the salt, pepper, thyme and bay in each, mix and marinate separately for 8 hours or overnight.
2. In a frying pan, sear the liver in the oil until brown, add the shallots and cook until translucent, add the brandy, cook off the alcohol, scrape all the bits off the bottom of the pan and put in a bowl to cool in the fridge.
3. Mix the bread, milk, cream and eggs well and set aside.
4. Keeping everything very cold, mince everything except the bay and thyme (which can be thrown away) through the fine plate of your mincer. (watch out as the liver has a tendency to squirt through the mixer plate!).
4. If you want an even finer pâté put the lot in the freezer with your food processor bowl for 20 minutes or so. Then process until very fine. Check the temperature with a thermometer regularly - don't let it exceed 15°C. (Food processors heat food very quickly so watch out - or omit this step).
5. Line a mould with cling film, greaseproof paper, or baking parchment and fill it pushing the mix into the corners. Cover the pâté with the chosen lining and then with foil.
6. Put in a bain marie (roasting tin of hot water) in the oven at 150°C, test with a thermometer after about 1-1½ hours - remove when it's been above 65°C for 10 minutes if using pork (or when it reaches 72°C for chicken liver).
7. Put weights on top of the pâté and cool.


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There are four comments

Ellie Gilfillan

I love pig liver pate but agree with you about some recipes being too livery. So I tried your recipe and well what can I say. Absolutely fantastic, that’s my verdict.

Ellie Gilfillan, (Email ) - 05-03-’10 16:35
Phil

Regrettably, I can’t take the credit for the recipe which is by Michael Ruhlman and Brian Polcyn’s book Charcuterie. But, thanks anyway – I’m glad you like it as much as I do.

Phil, (Email ) (URL) - 06-03-’10 14:15
Mike Scott

There is someone in the U.S. reading, it sounds good. Email me if you feel like it, I,m Portland’s only haggis and black pudding maker among other things

Mike

Mike Scott, (Email ) - 13-04-’10 21:43
Phil

Mike

You may enjoy the community at http://forum.sausagemaking.org

Phil, (Email ) (URL) - 14-04-’10 14:54

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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