Recipe

(Very) Peppery Pate

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Photo by inpatskitchen

This recipe was entered in the contest for Your Best Charcuterie / The Charcutepalooza Grand Prize Challenge
Helen's All Night Diner's Testing Notes: Inpatskitchen’s (Very) Peppery Pate is a wonderful recipe to add to your repertoire. This pate has great flavor and texture. It is wonderful on crackers or toast points. I substituted dried...
Inpatskitchen’s (Very) Peppery Pate is a wonderful recipe to add to your repertoire. This pate has great flavor and texture. It is wonderful on crackers or toast points. I substituted dried green peppercorns that I soaked in cognac. Once drained, I used that cognac and added to it to come up with the 2 tbsp needed for the second part of the recipe. I think my salt pork was pretty salty because the pate ended up a bit saltier than I would like. The next time I make this I will add only ½ teaspoon of salt to the chicken thighs, then add more if needed once the pate is all mixed together. I made the less peppery version, but served some with lots of additional cracked pepper to simulate the very peppery version. Both are wonderful!

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Chef
inpatskitchen's Notes:
This chicken and chicken liver pate can be made peppery or very peppery by adding an extra teaspoon of black pepper.... we like it very peppery!

8 ounces boneless skinless chicken thigh meat cut into 3/4 inch cubes Ask a question about this ingredient

2 pieces of salt pork about 1 inch square and 1/4 inch thick Ask a question about this ingredient

Olive oil to cover ( 5 -6 tablespoons) Ask a question about this ingredient

Toss the chicken pieces with the salt, pepper and garlic and pack into a ramekin about 5 inches in diameter. Place the salt pork pieces on top and add enough olive oil to just cover.
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Cover tightly and roast at 275F for 1 to 1 1/4 hours. Set aside.
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2 tablespoons drained green peppercorns in brine Ask a question about this ingredient

1 teaspoon cracked black peppercorns (optional if you want very peppery pate) Ask a question about this ingredient

In a large saute pan, melt the butter and saute the chicken liver for 6 or 7 minutes until barely pink inside. Take the pan off the heat and stir in the cognac. Cool the mixture a bit.
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In the bowl of a food processor, add the chicken, salt pork and garlic along with a tablespoon or 2 of the olive oil that the chicken was cooked in.
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Add the liver along with all the accumulated juices, the cream and butter and process until very smooth.
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Add the green peppercorns and the cracked black pepper if using and pulse until well combined. Taste and add more salt if you feel it's needed.
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Store covered in the fridge overnight. Bring to almost room temperature for serving with crackers, pita chips or little toasts.
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