The Cheat: Pate

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.

Boil cognac over the stove for about 2-3 minutes to reduce it down.

Prepare ground pork and chopped bacon as main ingredients.

Season the mixture aggressively with ground black pepper, kosher salt, allspice, dried thyme, and garlic.

Sauté onions in butter, then cool them in the fridge before adding to the mixture.

Crack a couple of eggs in a separate bowl and whisk them together.

Add the whisked eggs and heavy cream to the mixture.

Incorporate pistachios as an interior garnish, suggesting creativity with other ingredients like pecans and dried cranberries.

Mix the pate mixture with a wooden spoon, using a mushing action, similar to making meatloaf.

Perform a quinelle test by taking a spoonful of the mixture, wrapping it in Saran Wrap, and cooking it in simmering water for about 2 minutes to check seasoning.

Line a pan with bacon, ensuring pieces overlap to avoid gaps.

Press the pate mixture into the lined pan piece by piece for even distribution.

Fold the bacon over the top of the pate mixture to completely encase it.

Place the pan in a roasting pan filled halfway with water to ensure even cooking without browning the bacon.

Bake in a preheated oven at 350 degrees Fahrenheit for about 2.5 hours.

Remove from the oven and let chill overnight, placing a heavy object on top to weigh it down during chilling.

Cut off the end of the pate for serving, showcasing the bacon and pistachios inside.

Serve the pate with crunchy bread and greens as a snack or appetizer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens