Homemade Paté (Pate)
I first tasted homemade paté on holidays last year near Lille - the owner of the Chateau de Courcelette made her own and served it as a starter for dinner... As the dinner conversation turned to cooking, she was kind enough to give me her recipe. Due to the amount of wine drunken during the dinner, I didn't remember it all too clear the next morning, and I've also made some minor alterations - the horseradish and the chilli paste are the bits I've added.
Ingredients for 8 x 200g jars
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Preparation
Finely chop the onion, then chop the liver together with the garlic in a blender. Mix all ingredients together in a bowl - no measures given for seasoning as this is really up to your taste...
Make sure you have an evenly mixed up paste. Fill paste into your jars (best to use Le Parfait jars with a rubber seal). Put a bay leaf on top of the paste in each jar and close the jar.
Place jars in a saucepan (put a dishcloth into the bottom of the saucepan to avoid the jars clanking around) and add enough water to cover the jars completely. Bring to a boil and keep boiling for 1 hour 45 minutes.
Take the jars out of the water and let them cool down.
Storage
You don't have to refrigerate the jars to keep the paté - it will keep nicely at room temperature for several months. Once opened, you have to put the jar into the fridge and consume within a week.