Stuffing chicken breast with a pate is not a new idea but it’s not one I have made use of too often. Pate always seemed to me, it was kind of an upscale thing you would serve at cocktail parties. Over the years, I have probably made more than my share of liver, salmon or pesto pates for various catering events.
Although pate is believed to have originated in ancient Rome, it is essentially a French dish. The recipes are not always extravagant and widely vary from the humble appetizer to one of the world’s most expensive dishes. Traditionally, pate consisted of baked dishes served in a crust or molded into a ‘terrine’. Terrines are usually a coarser, denser texture, making them more satisfying to serve for a main course.
There are no fixed ingredients for preparing a pate — the choice is yours. Classic choices are chicken liver, oysters, bacon, fresh herbs with various cheeses, all ground into a paste-like consistency. Generally with pate, your ingredients are cooked and cooled then processed into a paste. The mixture is then placed in a mold, covered and refrigerated overnight. In the case of terrines, after prepared, they are baked slowly and then refrigerated for at least 24 hours before slicing and serving.
In France, enjoying pate with a baguette, accompanied by wine and cheese for lunch in an outdoor setting would be most common. Pate and it’s variations are actually a very familiar and integral dish to many countries.
My inspiration for this meal today was the fact I had some Brie cheese that I wanted to use up. It actually tasted even better than I though it would which was probably due to the fresh basil used. I hope you give it a try and enjoy it as well.