The Greeks made them, the Romans made them but the French mastered pates and terrines which are a big part of cuisines and menus all over Europe till date.
These dishes have had very humble and simple beginnings, which was more about using up leftover ingredients and making a meal out of it. We can give a big thank you to Chef Marie Antoine Careme and of course the king of chefs & chef of kings, Auguste Escoffier.
Following the end of World War I in 1918, Escoffier had the prestigious task of cooking a menu to celebrate the end of the war at the famous Carlton Hotel. With an acute food shortage, he came up with “pate en croute” using off cuts of meat, foie gras, truffles and moist breadcrumbs which catered to a lot of people.
Pates and Terrines for sure show the skill and talents of a very good Garde-manger Chef and in today’s time, the creations have become a masterpiece from the humble beginnings. Especially In culinary competitions, they have become a showpiece for creativity, precision, flavor, and texture.
In Europe, restaurants have not lost their popularity and when you go into delicatessens you are overwhelmed by choice. Not only do they look stunning, they also taste amazing so why not have a go and show off your creativity and skill!
Rabbit Pate with Figs & Pistachios Accompanied by fresh pear & fig salad
Makes 10 portions
|For the Rabbit Pate||For Pate dough||0.9kg|
|Rabbit||1.5 kg||All-purpose flour||500 gr|
|Chicken thigh, diced||250 gr||Butter||200 gr|
|Onion, chopped||100 gr|
|Mushrooms, chopped||100 gr||Water||130 ml|
|Dried figs, chopped||100 gr||Salt||10 gr|
|Pistachios, chopped||50 gr||Egg yolk||50 gr|
|Fresh thyme leaves||1 tsp|
|Cream||100 ml||For Salad|
|Egg||1 each||Mixed Salad leaves||250 gr|
|Non-alcoholic White wine||50 ml||Pears , sliced||3 each|
|Leek, green part||2 leaves||Figs||3 each|
|Butter||30 gr||Dressing||100 ml|
|Smoked bacon rashers||26 each|
|Clear chicken stock||150 ml|
|Gelatin leaves||2 each|
For the dough:
- Rub butter with the flour, then make a well in the center, add the salt, water & egg yolk and knead into a dough.
- Rest the dough for 1-2 hours in the fridge before use.
For the filling:
- Sauté off the onion & mushroom in butter then deglaze with the non-alcoholic white wine & let cool.
- Blanch the leek in salted water.
- De-bone the rabbit, keep the back-loin, and then chop the rest of the meat.
- Sear off the loin and wrap in the leek.
- Mince some of the chicken & rabbit meat, add the cold onions, mushrooms, diced figs, pistachios, thyme, cream, egg & seasoning, combine well to farce.
- Roll out the pate dough to fit the terrine mould or loaf tin & cut the top including 2 holes to pour in the aspic. When layered, add the bacon rashers so they overlap, then add the farce halfway. Press in the rabbit loins then top up with the rest of the farce. Close up with the over lapping bacon rashers then add the top pastry and tightly close the pate.
- Decorate the top pastry to your liking then brush with egg wash before baking in a pre-heated oven at 160C for 45min or until the pate is cooked.
- When cold, pour in the aspic and let it set, then slice and serve with the salad.