It’s been quite a while since I’ve written a pate recipe with a few fancy
add-ons, I do hope you will try the whole thing (including the plum chutney and pistachio brioche) so you can taste the combination of flavours for yourself. Perhaps a starter like this would make a great beginning to your festive celebration dinner.
I made the pate and allowed it to set, then quenelled portions onto the plates; a quenelle is a shape made using either 1 or 2 spoons. The more modern way is to use 1 spoon that is hot in order to create a smooth rounded surface. I chose to make my quenelles in the more traditional method for several reasons, I didn’t want the pate to heat up in any way and affect the taste, after all in the end taste is everything! My second reason was I didn’t want my pate to slide around on the wild mushroom disks I had made for them.
1 litre Chicken stock
100g raw chicken
1 large Carrot diced
2 Egg whites
100g chestnut mushrooms diced
150 grams fresh wild mushrooms
4 leaves gelatine
- First we need to strengthen the flavour of the chicken stock and add mushroom flavour. Puree the raw chicken together with the carrot and 100g chestnut mushrooms, then finally add the egg whites.
- Pour your cold stock into a stainless steel saucepan and then whisk in the raw chicken mixture. Heat up the stock on a medium heat, bringing the stock to a simmer without boiling. This process will bring the chicken mixture to the top and form a crust (this is the process for making Consommé). This process will not only enrich the flavour but clarify it too. Simmer for an hour.
- Line a large strainer with a fine, clean tea towel and ladle the stock through the tea towel into a clean bowl, whilst trying not to break the crust as you ladle the stock. Discard the crust once you have strained the stock.
- Measure a pint of your clear stock and then stir in the gelatine whilst the stock is still very hot to melt it throughly.
- Tear your wild mushrooms into bite size pieces and poach in the remaining stock that does not have gelatine until they are tender , then drain.
- Line a baking tray (38 cm x 30cm) with parchment paper and scatter on the wild mushrooms.
- Finally, pour on your stock that contains the gelatine and allow to set. It should look something like this.
Pate Ingredients (Serves 10 people)
800g cleaned chicken Livers
250grams unsalted butter
3 Tbsp Cognac
100grams chestnut mushrooms
1 teaspoon Herbs de Provence
3 large cloves garlic roughly chopped
- In a large non-stick frying pan (28cm-30cm ) melt 25g butter and gently cook half of the garlic to flavour the butter.
- Now add half of the chicken livers and cook until the livers are completely cooked and no longer pink in the middle and season with salt and pepper.
- Add half of the Cognac and Herbs de Provence and cook for 1 minute then remove from the heat and reserve. Repeat the process and cook the second half of the livers.
- Now fry off the 100g chestnut mushrooms in 50g butter until they are lightly brown then season with salt and pepper.
- Combine all the livers and mushrooms and puree using a food processor until the mix is fairly smooth. Now gradually add the remaining butter a little at a time and continue puree until the mix is very smooth.
- Check the seasoning of the pate, adjusting if needed, then spoon the pate into a non-stick bread tin and allow to set at least 4 hours.
Plum and onion chutney
1 punnet of unripe purple plums
1 medium onion sliced
4 TBsp Sour Cherry jam
few dried chilli flakes (optional)
1/2 teaspoon cinnamon
1 TBsp red wine vinegar
- Gently fry the sliced onion in a non-stick saucepan until lightly brown in 25g butter. Pour on the vinegar, stir and remove from the heat.
- Cut the plums in half avoiding the stone, then cut the plum halves into wedges and add the wedges to your onion mix.. Remove the flesh around the stone and add that to the saucepan too.
- Add the jam, chilli flakes and cinnamon and cook on a low heat until the plums are just beginning to get soft then cool and check flavour. It should be slightly sweet with a hint of sour from the vinegar and very slight kick from chilli.
I used a round pastry cutter to carefully cut the mushroom jelly sheet into circles. Use a flexible wide palette knife to move the mushroom circles to each plate. I served a little of the plum chutney in a small ramekins or bowl so to keep the plate looking clean. Making a quenelle shape does take a little practice so you might want to shape your pate portions before you begin to serve and place them on a tray and refrigerate. As you can see from my photo I made fresh brioche to serve with my pate which is so much more interesting than dried up toast. And of course a little fresh-cut herbs from the garden to finish the dish off.
I will also be publishing my pistachio brioche recipe that I served with this pate in the next day or so.
You might also like my Wild Mushroom and Duck Terrine from one of my other food blogs.