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Cooking
Perfect Homemade Chunky Pâté
· 4 servings
Grind the meat and season it
Mince the liver (any poultry liver works), fatback and pork shoulder in a meat grinder. Season the mixture with salt, pepper and fresh thyme. Feel free to add a shot of brandy — it can only do the pâté good. I used a French pâté spice blend I brought back from France.
Transfer to a baking dish
You can line your baking dish with slices of streaky bacon, though this isn't essential. Transfer the meat mixture into the dish, pressing it down firmly and smoothing the top.
Cover the dish
Cover with a lid. If your dish doesn't have one, you can cover the surface with foil instead — or leave it uncovered, as I do, which gives the top of the pâté a nicer, more roasted finish.
Set up the water bath
Place the dish with the pâté inside a larger container — ideally a roasting tin filled with water. The dish should sit in water reaching halfway to two-thirds up its sides.
Bake
Bake in an oven preheated to 180°C for about two hours. The exact baking time depends a lot on the height of the pâté in the dish. If you use a wider dish so the meat sits lower, it will bake faster.
Cool and serve with bread
Take the pâté out of the oven and let it cool completely, ideally overnight, so the flavours can settle. Serve with good crusty bread.