Pepper pate is the best kind of pate. I found that all other kinds of pate were too “liver” or too “alcohol” to be as enjoyable as a pepper pate. I’ve loved pate ever since I was a little girl. We were living in Cambodia at the time and my first taste of it was a US army vacuum packed pate. It probably wasn’t the best pate but I was hooked! My favourite pepper pate is actually one you can easily find from the local supermarket, Normandie. I also found out today that it is also made in Western Australia so that’s pretty local to me too.
Makes approximately 370g (2-3 “terrines”)
Prep time 15 mins
Cook time 20 mins
1/2 tbsp gelatine powder
1 tbsp cold water
1/4 onion (approx 45g), finely chopped
30g bacon, diced
1 bay leaf
pinch of thyme
1 tbsp red wine
1/2 tbsp brandy
50g butter
1/2 tbsp coarsely cracked black pepper
150g chicen liver, trimmed
1/4 tsp white miso paste
30g butter
30g thickened cream
1/2 tsp salt
Mix the gelatine powder and cold water and set aside to bloom.
In a pot, cook the bacon for a few minutes until the fat renders. Add the onion, bay leaf and thyme and continue to saute until the onion softens (approx. 5-10 minutes).
Add the red wine and cook off the alcohol for 3 minutes. Then, add the brandy and cook for a further 2 minutes.
Add 50g butter, cracked black pepper and white miso paste and cook until melted. Add the livers and saute for approximately 2-3 minutes until the outside of the liver is browned but the inside is still pink. This is important because you don’t want to overcook the liver and get a bitter, grainy taste. The insides of the liver gets “cooked” further when you blend it up.
Remove the bay leaf and transfer to a blender (or use a stick blender). Add 30g butter, thickened cream, salt and the bloomed gelatine. Blend for 20 seconds. Scrape down the sides and blend for a further 40 seconds.
Strain through a fine sieve and pour into a ramekin or terrine. Tap gently to release air bubbles and wrap in plastic wrap, ensuring your wrap makes contact with the pate surface to prevent a dry skin forming. Chill for 6 hours, or preferably overnight. Eat within 3 days in the fridge or freeze (and thaw in the fridge) for up to 3 months.
Thermomix Adaptation
1/2 tbsp gelatine powder
1 tbsp cold water
1/4 onion (approx 45g), finely chopped
30g bacon, diced
1 bay leaf
pinch of thyme
1 tbsp red wine
1/2 tbsp brandy
50g butter
1/2 tbsp coarsely cracked black pepper
150g chicen liver, trimmed
1/4 tsp white miso paste
30g butter
30g thickened cream
1/2 tsp salt
Mix the gelatine powder and cold water and set aside to bloom.
Add onion and chop 5 sec/speed 5.
Add bacon, bay leaf and thyme and let it render 8 min/120°C/reverse/speed 1 with no measuring cup.
Add red wine and cook 3 min/120°C/speed 1 with no measuring cup.
Add brandy and cook 2 min/120°C/speed 1 with no measuring cup. The alcohol should smell cooked off and not sharp.
Add 50g butter, cracked pepper, chicken liver and white miso. Cook 4 min/90°C/reverse/speed 1 with measuring cup on. Livers should be just cooked on the outside and still pink inside.
Remove the bay leaf. Add 30g butter, thickened cream, salt and the bloomed gelatine. Blend 20 sec/speed 5.
Scrape down the sides and blend 40 sec/speed 8.
Strain through a fine sieve and pour into a ramekin or terrine. Tap gently to release air bubbles and wrap in plastic wrap, ensuring your wrap makes contact with the pate surface to prevent a dry skin forming. Chill for 6 hours, or preferably overnight. Eat within 3 days in the fridge or freeze (and thaw in the fridge) for up to 3 months.
More Chicken Recipes
- Karaage Chicken
- Copycat Nando’s Lemon and Herb Marinade
- Mexican Chicken and Mushroom
- Creamy Chicken and Mushroom Pasta
- Cambodian Curry Noodles