french meat pâté
The french eat their pâté or “rillettes” on every occasion, of course combined with a good glass of wine! This dish is really cool, you can prepare it in advance and bring it along for a picnic, as a gift when you are invited, or serve it for apero or brunch.
Even if you are reluctant when it comes to liver, this is worth trying. The smell when you fry the meat, the onion and the herbs is incredible!
300g chicken liver
1 red onion, chopped
6 leafs of sage
6 stems of thyme
150g butter (soft)
180g of liquid butter
1 dl Madeira (you can use Sherry if you dont have Madeira)
1 red onion
2 cloves of garlic
2 TBS brown sugar
3 TBS redwine vinegar
1 TGBS dried oregano
Sear the well-seasoned (salt and pepper) liver (cut into small pieces) in 2 TBS of butter and a splash of olive oil for about five minutes or until done, but careful, not to long as they get dry. Put aside / into the blender.
Don’t clean the pan, but add more butter and the onion and herbs and stir until golden, then add the alcohol and let reduce to a minimum – transfer everything into the blender as well.
Mix well, add the soft butter, and mix again until smooth. Important: Try and season if necessary.
Place into the fridge for about 30 minutes, then melt the butter and pour on top – this helps to preserve the terrine and it can be kept in the fridge for about a week.
For the salsa, just sear the onions and garlic in olive oil until golden, then add the tomatoes and stir a bit. Add the sugar, stir again and deglaze with the vinegar. Without covering, let it reduce for about thirty minutes. To finish, season with salt and pepper and add the dried oregano - Done!