Pâté Recipe with Pork and Chicken Livers

Name: Pork and Chicken Liver Pâté
Prep time: 15 min
Cook time: 60 min
Total time: 315 min
Ingredients: 430 g (15 oz) Pork fillet; 350 g (12 oz) Pork back-fat; 500 g (17 oz) Chicken Livers; 2 egg; 50 ml (1.5 oz) Cognac; 2 garlic cloves (finely chopped); 2 shallot(s); 25 cl (8 oz) cream; ¼ tsp herbes de Provence; ¼ cup flat-leaf (Italian) parsley (coarsely chopped); salt and pepper

Chef Anne Challier shared her recipe for this French culinary classic, a pâté made with pork and chicken livers.

Anne Challier and her twin sister Véronique (Vero) offer culinary services in the comfort of your home. Read more on Anne’s culinary background here. Their company – Un air de famille, cuisine et service à domicile – is a bespoke culinary services company. These are some of the tasty services that they offer:

Chef at home (chef à domicile)
Catering (traiteur)
Cooking classes (on location in Nimes)
Market tours
Wine tasting

Un air de famille menus are completely flexible based on your tastes, the number in your party, the occasion, and your budget. You work with Anne to determine the final list and then your only job is to enjoy the meal.

Pork and Chicken Liver Pâté

Anne Challier

This recipe from the kitchen of Anne Challier is really a French cuisine classic. Pâté fois de volaille is easy to make in advance and perfect for an appetizer or a picnic.

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Prep Time 15

Cook Time 1

Total Time 5 15

Course Appetizer

Cuisine French, Provencal

Servings people

Equipment

Ingredients

430 g (15 oz) Pork fillet
350 g (12 oz) Pork back-fat
500 g (17 oz) Chicken Livers
2 egg
50 ml (1.5 oz) Cognac
2 garlic cloves finely chopped
2 shallot(s)
25 cl (8 oz) cream
¼ tsp herbes de Provence
¼ cup flat-leaf (Italian) parsley coarsely chopped
salt and pepper

Instructions

Preheat oven to 180C (350F).
Finely chop pork fillet and transfer to a bowl.
Chop pork back-fat and chicken livers and add to bowl.
Add egg, cream, Cognac, garlic, shallots, “herbes de provence” and parsley, season to taste, mix well to combine .
In a terrine, press meat mixture down.
Bake until an inserted metal skewer feels hot to touch (1 1/2 hours) or until a meat thermometer reads 70C (160F).
Cool in pan, then refrigerate, weighted down with food cans, until chilled and firm (about 3-4 hours).
Slice and serve.

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Tags:Chicken Liver,Herbes de Provence,Pâte,Pork

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

Pâté Recipe with Pork and Chicken Livers