Black Sheep Cooking Club
Subscriber's Exclusive

Previews to The Black Sheep Bistro's Video Cookbook Vol 2

Basic Paté

What's better than a simple paté to start off the evening's dinner for 2 or an event for 50. Variations are almost endless!


Almost any kind of meat or combination of meats will do. In this video we used chicken, duck and duck livers. For vegetables we used; garlic, onions, shallots, carrots, celery and leeks. We also use cream and eggs.

Seasonings - Rick's Chef Salt, salt, black pepper, parsley, thyme, and rosemary. (Other seasonings suggestions could be Herbs de Provence, Italian Herbs, summer savory, sage, chervil and many more.)

To make:

Push garlic, onions, shallots, carrots, celery leeks and any other vegetables you choose through the meat grinder, then run the meats through also. Soften the texture and flavor with some heavy cream, add in a few eggs to bind, then season with Rick's Chef Salt, salt, peppers (white, black, green and or pink) and some herbs. Favorites include one or more of the following; Herbs de Provence, thyme, Italian Herbs, parsley, chervil, rosemary, and basil but there are many more.

If I want a variation in the pate's consistency I run half of it in the food processor, adding a little more cream and a touch of rosemary just to that 1/2. If I want a really coarse pate, I wouldn't run any of it through. For this particular pate, I wanted it really smooth so I ran it all through and you'll notice I adjust the seasoning a this point also.

Test the paté by cooking a small amount as shown. If it needs more seasoning do it now then test it again. Spoon finished seasoned paté into a loaf pan with parchment paper (so it doesn't stick) then place in a bain marie and cook in a 350 ° to 400° oven till the paté reaches 160° to 165° (about 90 plus minutes.)

Pates can be sliced eaten hot or chilled overnight and served cold.

Serve with toast points, croutons, crackers, on top of a salad or even in a baguette as a sandwich. Mustards, cornichons, certain jams, jellies, honeys and a vast array of cheeses can be fun too!

End Note

You can use most any kind of meat combination you want. There's a host of additions and ways to layer, add whole bits like peppercorns, nuts, meats, fruits, vegetables and more. Play with it!

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
Help to make the world a better place by;
"Creating Community Through The Arts"