Archive for the ‘Meat’ Category

Fine Chicken Liverpate

A great chicken only pâté

Last week I got fresh chicken liver in a bulk pack and decided to make some liver pâté out of it. I decided to make a smooth pâté with only chicken in it.
I came across several recipes and ended up making my own one based on what I found.
Making pate is sometimes a long and complicated process, but I want to make it easy and quick.

This is what it looks like at the end. liverpate

Fist I cooked the chicken breast. In most recopies I found it says you need to take legs  and a bit of breast. I took only breast, knowing this is less fat and more dry.

I compensated this with more liquid.

First I poached the breast in whole for about 15-20 minutes. I added some onions and leak to my poaching water, but no salt.

Then I let this cool down and cut it in smaller pieces about 2cm large.
During poaching I measured my spices and mixed them together.

Next I cleaned the liver, pulled out any fat or veins. I added the liver to my blender and mixed it for about 15 seconds until it was smooth and started building bubbles.
Then I added the spices, the poaching water and cream and gave it an initial mix 2-3 seconds before adding 1/3 of the chicken breast. I stared mixing on high speed and added the rest of the breast pieces. After about 30-50 seconds it was all mixed well together and smooth.

Using a blender was the best choice. When you use a food processor you would need to mince the meat first and the cutting would take several minutes. My food processor would never get it that smooth.

I filled the pate in glasses and placed them for 45 minutes at 90C (190F) in the oven using a tray filled with hot water up the 3/4 of the height of the glasses. It is important the pate does not get heated up over 80 C. So you need to have an eye on this.

Once cooled down put the pate in the fridge for at least a day before tasting. But It should rest for 1-2 weeks, if possible, to build up all flavors.

This pate is not very fat and because of that it is not as soft as most other pates, but the taste is great.

Fine Chicken Liverpate

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A smooth liver pâté made from chicken only.
  • 600g chicken breast, organic
  • 400g chicken liver , organic
  • ½ onion
  • some leak
  • 50g double cream
  • 150ml poaching water
Spices per 1kg meat
  • 2.8g curing salt / also called pink salt (or add 2g normal salt to the rest of the salt)
  • 16g salt
  • 2g ground white pepper
  • 0.5g ground ginger
  • 0.5g ground macis
  • 0.3g ground cardamom
  • 2g raw sugar
  1. poach the chicken breast with the onion and leak for 20 min in some water, covering the meat.
  2. clean the liver from veins
  3. let the meat cool down and cut in small pieces
  4. Add the liver to the blender and mix for some seconds until smooth and bubbly
  5. Add 150ml of the sifted poaching liquid, the cream and spices and just mix 1-2 seconds
  6. Add ⅓ of the chicken breast pieces and put your blender on full speed. When incorporated add the rest of the meat and mix until well mixed and smooth. This should not take longer than 40-60 seconds.
  7. fill in glasses and close them with a lid. Place a pan with hot water (not boiling) in your oven and place the glasses in there.
  8. heat up the oven to about 90C (190F) and once the water has reached 80C (176F) keep it at that temperature for 45 minutes (1 minute per cm diameter of your glass, my are 4.5 cm)
  9. let cool down and them place in fridge before serving.




Pfaelzer Leberwurst – Liver Pate Palatinate style

There are many types of liver pate in Germany. Every region knows it’s own recipe. One of the most popular and most easiest to make is the Pfaelzer Leberwurst, or Palatinate style.

Liver Pate

The main ingredients are pork belly and liver. I prefer chicken liver, but usually you take pork liver as well.
The ratio between meat and liver is 4:1, but you can go up to 3:1, means 1/4 to 1/3 of the meat is liver. Or for 1 kg meat you need 250 to 300 g liver. But before you can measure this out you need to cook the pork belly.

Take the pork belly, and if possible use fat pork belly, and cook with carrots, leak, onions, celery  and some spices, like bay leaves, cloves, marjoram and pepper corns if you like. Do not add salt but enough water to cover the meat.

Cook until the meat falls off the bones.
Cut the skin and any bones or gristle off and place the meat in a bowl. Keep the stock you cooked the meat in, we will need it later.

Now measure the amount of meat you have and specify the amount of liver you need.
For 1kg meat you need 250 to 300 g liver.

Mince all meat and liver using a 2 or 3 mm grinder blade. This will become a very dry mixture once minced.

Now add the spices.

For 1kg mixture you need:
18 – 22g salt , depends on how you like it. Start with 18 and add if you think you need more.
4 g Marjoram
3 g pepper, ground
2 g nutmeg, ground
2 g sugar
1 g cloves, ground

Add the spices to the meat, liver mixture and add some of the stock you cooked the meat in. Take from the top to get as many fat with it as possible and strain it.

Mix well and add from your stock until it became a soft but thick mass.
Fill in glasses and place in a deep baking tray, filled with water. Preserve at 80C /180F in  your oven. For every mm of diameter of your glass it takes 1 minute. A 6cm diameter glass needs an hour.

Let cool down and place then in the fridge for at least 24 hours before tasting.

Bierschinken – German Luncheon?

This is a very traditional type of small good that you get at any supermarket or butchery in Germany. There are many different kinds and styles and every reagion has its own recipes. This recipe is a simple version of it and you can easily adjust it to your needs by changing the spices.

It has nothing to do with beer. The name “Bierschinken” comes from the fact that it was eaten at a late breakfast or in the evening with a dark bread – and with it a nice cold beer.
The method is the same to all different types. You can leave the meat pieces out and get a luncheon. Or you mince it more coarse and get a different texture.


Bierschinken - German Luncheon?
Meat pieces
  • 600 gr meat squares, from the ham piece or shoulder.
  • 15 gr salt
  • 1.5 gr curing salt (or pink salt)
  • 2 gr white pepper ground
  • 0.5 gr Macis ground
  • 0.5 gr paprika
  • 0.3 gr ginger ground
  • 2 gr mustard seeds
For the luncheon you need:
  • 400 gr pork shoulder
  • 400 gr pork belly or pork slice (without skin and bones)
  • 200 gr crushed / shaved ice
  • 15 gr salt
  • 1.5 gr curing salt (or pink salt)
  • 2 gr white pepper ground
  • 0.6 gr macis ground
  • 0.5 gr paprika
  • 0.5 gr ginger ground
  • 0.5 gr brown sugar
  • 0.5 gr coriander seeds ground
  1. Cut the meat in 1x1 cm squares and mix everything very well and place in the fridge for 24 hours.
  2. For the Luncheon get the meat everything through a mincer with the smallest holes.
  3. The transfer it to the food processor and add the spices and ⅓ of the ice. Start mixing at highest speed until it start to get firm.
  4. The add the rest of the ice.
  5. Mix on high speed until it becomes a thick rubbery paste.
  6. It is important that it does not heat up. So do not over-mix it.
  7. Add the meat pieces and knead them into the past. This takes some minutes and the best tool to do it are your hands.
  8. Fill in jars .
  9. Preheat your oven to 100C (212F) and place the jars in a water bath in the oven. Reduce the heat to about 80C (176F).
  10. The jars need 10 minutes for each cm diameter. So for a 6cm diameter jar it takes 60 minutes.


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