Black
Sheep Cooking Club
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Previews to The Black Sheep Bistro's Video Cookbook Vol 2 |
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!
Ingredients:
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!
