Chicken and Pork Paté: Europe meets Vietnam (AND it's Paleo)

If you're like me, you appreciate that organ meat is good for you but you don't really like it. So the best way to get some of that great stuff inside you is hide it amongst stuff you really love and Mel's your auntie. Liver paté is one of those dishes that can be used as a stunning entree when it's fresh out of the oven like a meat loaf or cold decorated and served as starter with a pretty, light salad (one automatically thinks of soft leaves, mango, walnuts, a grape or two..mm, let me at it). You can go for a snack as a style of tapas with chutney or just a slice with homemade paleo ketchup when you're feeling hungry.

Extra Tools needed:
Mincing machine, terrine well greased or a cake tin lined with foil  (just the bottom and length-wise sides and all well greased)
Oven Temp 160 degrees Celsius ( 325 Fahrenheit)
prep time: I worked slowly, took me about 30 minutes and let us agree that we buy organic and local whenever possible?
Cooking time 1-1/2 hours

300 gr. chicken livers
300 grams chicken breast
300 grams pork belly.
Mince pork and chicken breast, chop chicken livers finely if you prefer texture or mince them after the meats have run through the mincer 2X

Meanwhile at low heat soften:
1 medium-sized, finely chopped onion
2 cloves of garlic, minced
2 tbs ghee or coconut oil with
2 large kafir lime leaf,
2 stick lemon grass: using only the inner heart and
1 nub of ginger, minced
When the onions are starting to brown, remove from stove and leave to cool

Add to the meats and mix well:
1/2 cup Paleo soy sauce (I can't get coconut aminos here so use this recipe:substitute paleo soy sauce
4 tbs fish sauce
2 tbs lime juice
a handful of finely chopped coriander leaves (cilantro for the rest of the world)
2 1/2 tbs buckwheat flour
2 red peppers finely chopped
salt and  pepper

Whisk very well in a separate dish:
1 egg
2 tbs coconut cream
IMG_20150919_164256
Add to the meat mixture and mix well. Again. TASTE!!!!! If it's not good now it won't get any better. Make sure it's what you want and otherwise add NOW!

Pour your mixture into terrine, cake tin or receptacle, cover lightly with foil and place in the oven in a dish of hot water halfway up the sides of your terrine for approx. 1-1 1/2 hours: check by sticking a needle into the center: any liquid that comes out should be slow-welling and transparent. (Or none at all)
Remove from the oven and cover the meat with the foil and press a heavy weight on top so as to make the dish become firm and not crumbly. For this we have Mr. Webster, whose online dictionary might have made his book obsolete but we still like to use it: 

Heavy reading matter...
Heavy reading matter...

This makes or breaks the meat loaf or terrine line: crumbly you got meat loaf, firm and coherent you got a terrine or paté. The taste is good whatever smiley!

 

An ugly thing of beauty: ready to be beautifiedAn ugly thing of beauty: ready to be beautified

 

Cubed and served on a light salad with a vinaigrette dressing and some fruit to complement the meatCubed and served on a light salad with a vinaigrette dressing and some fruit to complement the meat

Actually, I took the ultimate risk: I had a small portion of really smooth French-made paté left from yesterday and I added that to this salad as well: the comparison was definitely not odious: the rough and the smooth combined beautifully!

I'n not a bread eater anymore but this (not very good) gluten-free loaf rocks with the paté as a spread
I'm not a bread eater anymore but this (not very good) gluten-free loaf rocks with the paté as a spread

 

Ready to freezeReady to freeze