Growing up to French parents, pâté maison was a regular on Sunday afternoons made by my papa.
(Actually so was saucisson, which would be left to dry in our laundry much to the embarrassment of my 15 year old self in high school when friends would come over - but that’s a different story).
I still love pâté, and saucisson for that matter and coupled with some tart cornichons you have the perfect French snack. Here is my dads recipe, it’s super easy. Wines and spirits are not at all essential for your homemade patés, but they are what gives the French pates their subtle flavours, which we all just love!
250 grams of chicken or pork liver
125 grams unsalted butter
1 chopped onion
2 cloves of crushed garlic
2 bay leaves
20 ml brandy (or cognac)
1 tablespoons sea salt and 1 tablespoon cracked black pepper
1 tablespoon herbes de Provence
1. Melt the butter in the pan and saute the onion for about 5 minutes until it is soft.
2. Add the chicken liver, garlic and bay leaves and cook over a moderate heat, stirring until the chicken is just done – about 5 minutes. Season with salt and pepper.
3. Add the brandy just before finishing off and allow this to cook for a couple of minutes.
4. Remove from the heat and let it cool.
5. Remove the bay leaves and blend in a food processor for a few minutes until it is very smooth.
6. Season with salt and lots of freshly ground white pepper (to taste). Spoon the pate into ramekins or other serving dishes and cool.
7. When cool melt some butter (microwave is great) and pour over the pate which looks pretty decorated with a bay leaf.
Cool in the fridge until serving.