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Pate
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Pate

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By: Cindy Lam Lorimer
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Servings: 12

Ingredients 

Marinade:

  • ½ lb ground pork
  • pinch kosher salt
  • ½ tsp sugar
  • ½ tsp low sodium soy sauce
  • 1 Tbsp mushroom powder
  • ½ tsp black pepper

Ingredients:

  • 1 lb chicken liver
  • milk
  • 1 whole shallot, peeled and cut in half
  • 4 cups french bread, torn into one inch pieces
  • 2 cloves garlic, sliced
  • 1 whole onion, chopped
  • 4 Tbsp unsalted butter, divided in half

Fried Shallots:

  • ½ cup avocado oil, or any neutral cooking oil
  • 1 large shallot, thinly sliced

Instructions

  • Preheat oven to 350 degrees.
  • Mix all marinade ingredients together and set aside.
  • In a bowl, add liver and pour enough milk to cover the liver in its entirety. Soak for 60 minutes.
  • After an hour, remove liver from milk.
  • In a saucepan, add liver, shallot and enough water to cover the liver.  Bring to a boil, then reduce heat to medium low and let it simmer for 15 minutes.
  • Once done, drain and rinse liver with water and rub off any impurities. Then add liver to electric mixer.  
  • Soak bread in milk for 30 minutes. After half an hour, remove bread from milk and add to electric mixer.  
  • In a small saucepan on medium high heat, add oil and fry shallot until it is nicely light brown.  Stir often so the shallots do not burn. Strain immediately and set shallots on a paper towel lined plate.   
  • In the same small saucepan, reserve only 2 Tbsp of the oil. On medium heat, add sliced garlic and fry for 30 seconds to a minute, until garlic has a faint brown color.
  • Then add marinated pork and fry until it is no longer pink.
  • Remove from heat and set aside to cool for a minute, then add the cooked pork to electric mixer, MINUS the juice from the pork.  
  • In electric mixer, add fried shallots, chopped onions and 2 Tbsp butter to the already added cooked pork, liver and soaked bread. Puree to a paste.   
  • Oil small loaf pan and pour pate mix in it. Scatter bits of the remaining 2 Tbsp butter on top of the loaf. Cover with aluminum foil. 
  • Place on a roasting pan with water in it, filled to less than halfway of the loan pan. Bake at 350 degrees for 45 mins.
  • After 45 minutes, remove the aluminum foil and bake uncovered for an additional 15 minutes. 
  • I find that Pate is usually is usually best served cold and not right away.  My recommendation is to refrigerate it and serve it at least an hour later after being the in the fridge. You can also easily freeze if need be. 
  • Good for 3-4 days in the fridge.  

Nutrition

Serving: 1portion | Calories: 426kcal | Carbohydrates: 42g | Protein: 18g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 521mg | Potassium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4306IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 7mg

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