Discovering Pâté: A Taste of European Cuisine

When I was in Germany, Felix brought home some pâté samples he had received to try before the products went on the market. I tried them, but honestly, pâté isn't really my thing. Still, I brought some home to Indonesia because I have a friend who absolutely loves it. 

Pâté is traditionally associated with French cuisine, although similar meat preparations can be found across Europe. Its history goes back centuries, when minced meat, liver, fat, and spices were cooked together, sometimes inside a pastry crust. Over time, pâté developed into many different varieties, from rustic meat preparations to smooth, creamy spreads.

 

The ingredients depend on the type. Some pâtés are made with pork, while others use chicken, duck, goose liver, fish, or even vegetables. Some have a smooth texture, while others are coarser, with visible pieces of meat. Despite the fancy French name, pâté has humble roots in making good use of available ingredients.

There is also more than one way to enjoy it. Soft pâté is usually spread on bread, toast, or crackers. It can be served as a starter with pickles, mustard, or a simple salad. Some varieties are baked in a pastry crust, while others are cooked in a mould and served cold in slices. Many ready-to-eat pâtés, including canned versions, don't need further cooking, so you can simply open the package and serve them according to the instructions.

During my time in Germany, I also tried a German sausage made with liver that could be spread on bread. To me, it was quite similar to pâté, especially because both can have a soft texture and contain liver. The main difference is that one is traditionally known as a sausage, while pâté comes in many different forms. I won't go into too much detail about this sausage here, though, because I think it deserves its own blog post. I'll save that story for another time!

Pâté isn't exclusive to European supermarkets. You can also find canned pâté products sold in Indonesia, often as convenient spreads for bread or crackers. Depending on the brand, they may be made from chicken, beef, liver, or a mixture of ingredients. These products are practical because they're usually ready to eat and easy to store when unopened, provided you follow the storage instructions on the label. They're useful for a quick breakfast, a simple sandwich, or a snack when you don't feel like preparing anything complicated.

Homemade Chicken Liver Pâté

Ingredients

• 250 g chicken livers
• 1 small onion, chopped
• 2 garlic cloves, minced
• 75 g butter
• 2–3 tbsp cooking cream (optional)
• 1 tbsp cooking oil
• Salt and black pepper to taste
• A little fresh or dried thyme (optional)

How To Make It

• Clean the chicken livers and trim away any visible connective tissue. Cut them into smaller pieces.
• Heat the oil and a little butter in a pan. Sauté the onion until soft, then add the garlic.
• Add the chicken livers, salt, pepper, and thyme. Cook until the livers are completely cooked through, including the centre. For food safety, the internal temperature should reach 74°C (165°F).
• Transfer everything to a food processor. Add the remaining butter and the cooking cream, if using.
• Blend until smooth and creamy. Taste and adjust the seasoning as needed.
• Transfer the pâté to a clean container, let it cool, and refrigerate.

As for me, I still haven't become a pâté lover. But I'm glad I tried it, because food is also about discovering what other people enjoy.