Pâté

Indulge in a rich and creamy French pâté made with tender pork shoulder and liver, infused with aromatic thyme and garlic. Perfect for a cozy gathering or as an elegant appetizer at your next special occasion.

• 500 g pork shoulder
• 200 g pork liver
• 100 g unsalted butter
• 1 medium onion
• 2 cloves garlic
• 2 tbsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Method

1. 1

   Preheat your oven to 160°C (320°F).

2. 2

   In a large mixing bowl, combine ground pork, chopped pork liver, softened butter, onion, garlic, thyme, salt, and pepper. Mix well until all ingredients are fully incorporated.

3. 3

   Transfer the mixture into a terrine or a loaf pan, pressing it down to remove any air pockets.

4. 4

   Cover the top with aluminum foil and place the terrine into a baking dish filled with water (bain-marie).

5. 5

   Bake in the preheated oven for about 60 minutes, or until the internal temperature reaches 70°C (160°F).

6. 6

   Once cooked, remove the terrine from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight to firm up.

7. 7

   Slice and serve chilled, preferably with crusty bread and pickles.