This is a country pate. The recipe came from a Japanese web site and used chicken livers and pork. Since we are partial to chicken livers, I decided to try this recipe. I previously made pate with Japanese twists using chicken liver, tofu and “edameme” soy beans which I posted 2010.
I served this with sliced cornichon pickles and flat bread crackers.
As usual, I deviated from the original recipe.
1.25 lb of ground pork (original recipe calls for hand chopped pork loin and pork belly)
1.25 lb of chicken livers, washed, cleaned, and soaked in cold milk
1 medium onion, finely diced
1tsp olive oil for sauteing
3-4 tbs Panko Bread crumbs with milk to moisten
1/2 cup shelled pistachio nuts, coarsely chopped
salt and pepper
1/2 tsp thyme (I used dried) and several bay leaves
Sautee the onion and crushed garlic in olive oil and season with salt and pepper, remove the garlic and let it cool down. Chop the chicken livers and mix into the ground pork.
On a bane marie of ice water, mix the chicken liver, pork, onion, panko crumbs, pistachio nuts and eggs, dry thyme, salt and pepper and mix well.
In a rectangular loaf pan lined with plastic wrap (this is as per the recipe but I will not use plastic wrap next time, the top which touched the aluminum foil melted), pour in the mixture to 80% and place few bay leaves on top. Cover it with a sheet of aluminum foil tightly.
Bake in a 350F oven in a bain marie (larger rectangular baking pan half way filled with boiling water) for two hours. Let it cool down. (As per the recipe, you are supposed to put weight on the top of the pate but when I did that the juice gushed out so I didn’t use the weights).
After 1 day in the refrigerator, I sliced and served it with conichon pickles.
This was not bad but I need to improve on the texture and the flavor (it was a bit too coarse) and (reduced brandy may be nice). Since I made too much, I froze most of it. It thaws out OK but the texture was more “watery” than when it was just made. This was a perfect accompaniment for the cab wine we were enjoying.