Pâté

Pâté is a mix of ground or puréed meat, usually liver, with fat and seasoning, cooked and then served cold. It can be smooth and spreadable, or coarse and firm enough to slice. It is eaten on bread or toast as a starter or part of a charcuterie board. Fish and vegetable versions exist too.

How to do it

This is a quick smooth chicken liver pâté.

1. Trim about 500 g (1 lb) of chicken livers. Cut away any green spots and stringy bits.
2. Cook a sliced shallot and garlic in butter until soft.
3. Add the livers and cook over medium-high heat for 3 to 4 minutes, turning once.
4. Deglaze the pan with a splash of brandy or port.
5. Blend the livers with the pan juices and about 100 to 150 g (½ cup) of soft butter until very smooth. Season well, since it tastes milder once cold.
6. Press through a sieve for an extra smooth result.
7. Pack into small dishes, cover with a thin layer of melted butter to seal, and chill until set, at least 4 hours.

How to tell it is done

The livers must be cooked through. Food safety agencies advise cooking chicken livers until no pink remains in the center and the internal temperature reaches 74°C (165°F), because undercooked liver is a known cause of food poisoning. The finished pâté is smooth, holds its shape on a knife and spreads easily.

How to store it

Keep it covered in the fridge and eat it within 2 to 3 days once opened. A butter seal on top helps keep air out. Pâté freezes fairly well for up to a month, though the texture softens.

Common mistakes

• Leaving the livers pink. It is a food safety risk, not a style choice.
• Under-seasoning. Cold food tastes flatter.
• Leaving it out. It should go back in the fridge within 2 hours.

In recipes

The word is used loosely. Smooth pâté is often baked in a mold and sliced, at which point it overlaps with a terrine. Pâté en croûte is baked in pastry. Rillettes are shredded, not ground. Swedish leverpastej is a baked liver pâté eaten on bread. Pregnant people are advised to avoid all pâté.