UNCUT: Country Ham Pâté with Stephen Barber

pork fat

🥗Healthier: olive oil

💰Cheaper: beef fat

Olive oil reduces saturated fat content.

chicken liver

🥗Healthier: tofu

💰Cheaper: pork liver

Tofu is a plant-based alternative.

brandy

🥗Healthier: apple cider vinegar

💰Cheaper: white wine

Apple cider vinegar adds acidity without alcohol.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Start with halfway frozen pork shoulder and cube it into about 1.5 inches by 1.5 inches.

Mix the cubed pork shoulder with spices: clove, cinnamon, nutmeg, ginger, black pepper, and mace.

Add a good amount of salt to the mixture.

Take half of the mixture and grind it through a quarter inch grind.

Take the other half and grind it through an eighth of an inch grind.

Prepare a panade by mixing egg, cream, and a little bit of flour to make a paste.

Add bourbon to the mixture as an aromatic ingredient.

Incorporate pistachios for texture and crunch.

Layer the country ham in the mixture, pushing some down and lifting some up for visual texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens