CHICKEN & MUSHROOM PÂTÉ
Indulge in the exquisite flavors of our chicken and mushroom pâté, a culinary masterpiece for special occasions.
This recipe features in our online course, Bistro Charcuterie for Beginners.
Indulge in the exquisite flavors of our chicken and mushroom pâté, a culinary masterpiece great for special occasions that combines traditional richness with a contemporary twist. In this recipe, we've incorporated a modern technique to achieve a smoother texture and a lighter color, that elevates the delicacy.
INGREDIENTS
250 g (8.8 oz) pork belly (minced)
50 g (1.7 oz) chicken liver (cut into small cubes)
200 g (7 oz) chicken breast (minced)
Butter to pan fry the shallots and mushrooms and for coating the terrine dish
50 ml (1.7) cream
1 small egg
50 g (1.7 oz) button mushrooms (finely chopped)
1 tbsp parsley (finely chopped)
20 g (0.7 oz) shallots (finely chopped)
10 g (0.35 oz) salt
1 g / ½ tsp mixed pepper or black pepper
Mise en Place
Prepare and weigh your ingredients and get the cookware and utensils ready, including setting up the mincer.
Method
Remove the rind on the pork belly and clean and prepare the livers. Cut the pork and chicken into large cubes and mince separately, keeping them in separate containers once minced.
Heat the butter on low heat in a pan. When the butter starts to foam, turn the heat to high and add the shallots followed by the mushrooms. Pan-fry until golden brown.
Move the shallots and mushrooms to the side of the pan, add the chicken livers, and brown for 1-2 minutes. Remove the livers from the pan and chop finely.
Place the pork, chicken, and livers into the mixing bowl and add the salt and pepper. Mix on low speed for 2 minutes before adding the egg and cream while the mixer is still turning. Continue mixing for a further 3 minutes.
After a total of 5 minutes mixing time, the meat mix should be a sticky consistency. Add the pan-fried shallots, mushrooms, and parsley, and mix for 1 minute on low speed to blend everything together.
Take a terrine dish and coat the inside generously with butter. Pour the pâté mixture into the dish and press downwards so it fills out into the corners and to remove any air bubbles. Clean the edges of the dish with a paper towel.
Place the dish under the grill, close to the heating element, until the top of the pâté forms a light brown crust (around 10 minutes).
Cook the pâté uncovered in the oven at 160 °C (320°F) for 40 to 45 minutes. To ensure the pâté is properly cooked when you take it out of the oven, use a thermometer to measure the temperature of the inside of the pâté. The pâté is ready when the core temperature is between 75 - 78 °C (170 °F).
Once cooked, cover the dish and leave to rest at room temperature for between 1 to 2 hours. Then place it in the fridge and leave to rest overnight.
You can eat the pâté the next day or keep it for up to 3 days unsliced and covered in the fridge. Ensure you take the pâté out of the fridge at least 30 minutes before slicing and serving.