or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › How to match meat pâté?
New Posts  All Forums:Forum Nav:

How to match meat pâté?

post #1 of 19
Thread Starter 

Hi all,

 

I got some meat pâté from my fathers-in-law, perfect home made German style with precise meat and spice combination. I would like to serve it on toast, as starter for a Spanish meal, but I thought of matching it with some other items. I´m not sure if they go well together or if that is just a "wrong" inspiration of mine... smile.gif

Would it match with:

  1. Sweet preserved red cabbage on top?
  2. Plums chutney?
  3. Artichoke bottoms (preserved on vinegar)? In that case, all that on top of a toast or maybe use the artichoke bottoms as base for the pâté?

 

I would like to keep with the above as I already have them at home.. smile.gif

 

Thanks for your help!

Sirlene

Sir
Reply
Sir
Reply
post #2 of 19

German pate with red cabbage, artichoke and chutney with a spanish meal for a starter???????

NO WAY for me, Sorry

CHEFED
Reply
CHEFED
Reply
post #3 of 19

What's the rest of the menu like?  I supposed the artichoke hearts would be the best imo.  But it is a little hard to imagine a german meat pate leading into a spanish styled theme.  Perhaps if you're making tapas it could be like a little visitor tapa?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #4 of 19

Depending on the pate, the meat and the spices used, I would suggest: 

 

- Cornichons (a.k.a. gherkins)

- Olives

- Capers

post #5 of 19

Hm, I am German, but I am not sure what exactly you mean with a German style pâté. The ones I am accustomed to, I'd pair with cornichons, as FrenchFries said. Can't really see how to fit them into a Spanish meal, but then, my knowledge about Spanish cookery is somewhat limited. Could you describe the pâté in more detail? I think the cabbage could work, if it has a strong flavour, e.g. heavy on liver or game.

post #6 of 19
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

What's the rest of the menu like?  I supposed the artichoke hearts would be the best imo.  But it is a little hard to imagine a german meat pate leading into a spanish styled theme.  Perhaps if you're making tapas it could be like a little visitor tapa?

 

Yes! I want to use the pâté (better explain it as "Leberwüst") as a starter. We can call it a tapa. I can either leave it there to be used on the toast, or I can mix it with the artichoke bottom, this last one is really more Spanish. Wouldn´t the Spanish have any similar pork pâté? I can leave without the chutney and the red cabbage...smile.gif

 

Quote:
Originally Posted by GeneMachine View Post

Hm, I am German, but I am not sure what exactly you mean with a German style pâté. The ones I am accustomed to, I'd pair with cornichons, as FrenchFries said. Can't really see how to fit them into a Spanish meal, but then, my knowledge about Spanish cookery is somewhat limited. Could you describe the pâté in more detail? I think the cabbage could work, if it has a strong flavour, e.g. heavy on liver or game.

 

Leberwüst with:

Schwein Leber

Mager Schwein Fleish

Schwein Fett

Zwiebel

Knoblauch

Ingwer

Muskatnuss

Pfeffer

Thymian

Basilikum

Salz

 

Yes, I guess you are right looking specifically to the pâté.. I want to have alternatives besides the cornichons, mustard.. I thought the Spanish starter would be a place to play with...lookaround.gif

Sir
Reply
Sir
Reply
post #7 of 19
Thread Starter 
Quote:
Originally Posted by French Fries View Post

Depending on the pate, the meat and the spices used, I would suggest: 

 

- Cornichons (a.k.a. gherkins)

- Olives

- Capers

 

French Fries... Is your suggestion of olives and capers related to the Spanish approach or to the meat (pork) pâté itself?

 

The pâté in case has:

pork liver
pork meat

pork fat
onion
garlic
ginger
nutmeg
pepper
thyme
basil

salt

Sir
Reply
Sir
Reply
post #8 of 19

for me I like pate in a bahn mi which also has lighty pickled carrots, turnips and some cucumber along with some cilantro and boiled ham on a beautiful french roll

so sirlene, the idea of pate on toast might be enhanced with some pickled veggies that you may have on hand and cilantro

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #9 of 19

Thanks for the update, Sirlene. Such liver pâtés are sometimes eaten with sweet-sour condiments, such as lingonberry jam, here in Germany. I still think the sweet red cabbage could actually work. Wouldn't rule out the chutney, either.

 

Give it a try and trust your taste buds - it's not like there is a law that every food pairing has to be absolutely traditional! smile.gif

post #10 of 19

Pickled Eggs and Mustard Seed Caviar.

post #11 of 19

None of these are classified Pat's they are "forcemeats" or  wurst  based.  Real pate is prepared and handled much differently and yes is served with cornishons.

CHEFED
Reply
CHEFED
Reply
post #12 of 19

German leberwurst is Ameircan liverwurst.  I'm not sure what classification system Ed is using, but liverwurst is a pate according to most meanings of the word. 

 

Liverwurst is hardly delicate, and I think any of your suggestions would work with it -- although you want to be careful with artichokes if you're going to pair the pate course with wine.  The chutney is a very interesting idea.  It wouldn't work with a lot of pates, but liverwust -- yep. 

 

Liverwurst tends to be a little sticky and is best spread on bread, like a sort of meat butter, then topped.  You might want to serve ii already spread on some sort of toasted bread, e.g., crouton, crostini, bruschetta, etc., and serve a few toppings and other assorted "nibbles" along side.

 

In my opinion, liverwurst wants strong partners, the stronger the better.  You want at least one very strong mustard on the plate, perhaps some grapes or apples, some walnuts or almonds, and a couple of strong cheeses -- at least one of them hard.  Sweet and briny are also good tastes to cut through the richness of liver.  So some sort of pickle like cornichon, sweet gherkins, pickled onion, etc., would also be nice on the plate.  

 

If you like, you can dress up liverwurst by mashing in additions like brown butter with (flamed-off) cognac, chopped pistachios, chopped truffle, etc., then reforming into a tube shape or pressing it into a container, and allowing a day in the fridge for the flavors to marry.

 

BDL  


Edited by boar_d_laze - 10/31/12 at 1:06pm
What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #13 of 19

From a german perspective, Leberwurst spans a whole spectrum from a very coarse "Bauernleberwurst" (liver sausage farmer style) to "Leberpastete", which is definitely a pâté. I second BDL's opinion here, though I think it depends a bit on the style of the Wurst - for the coarse side of things, yes, strong mustard, cornichons, for the "Leberpastete" side of things, I'd go on the sweet side.

 

GM

post #14 of 19

German liverwurst is Brunsweiger and American is fillers and whatever that is classification system I use. If you went to a place and you ordered pate and they served you a slice of liverwurst how would you react.?.. The strong flavors are a far cry from a real French Style Pate  be it country or classic style as is the richness to the palate..

CHEFED
Reply
CHEFED
Reply
post #15 of 19

Sorry, Ed, but our classification systems might differ here. Liverwurst is a far cry from Braunschweiger. My uncle was a German small village butcher, and I spent long hours in his shop in my childhood. Leberpastete is a pâté. Forcemeat, wrapped in fat, poached in a terrine in a bain marie. If that does not fit the definition of pâté, I don't know what the word means. And that IS a traditional style here.

post #16 of 19

If the pate in question were a mousse de foie de porc, I wouldn't be much surprised to get something indistinguishable from the liverwurst we ordinarily get.  Similarly, I wouldn't be much surprised if I got kreplach when I ordered won ton.  Same things, different names.  

 

Every December I make tons of mousse de foie with both chicken and pork liver to give as gifts which -- from a texture standpoint -- is a lot like a smooth liverwurst; but is so loaded with truffle and cognac,you'd never confuse it with Oscar Mayer. 

 

BDL


Edited by boar_d_laze - 10/31/12 at 3:21pm
What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #17 of 19
Quote:
Originally Posted by SIRLENE View Post

 

French Fries... Is your suggestion of olives and capers related to the Spanish approach or to the meat (pork) pâté itself?

 

The pâté in case has:

pork liver
pork meat

pork fat
onion
garlic
ginger
nutmeg
pepper
thyme
basil

salt

Actually they were more something to match the pate, independently of approach... more based on my own experience as we eat a LOT of various types of pates in France. 

 

Pate and cornichons is a classic for me. Kinda like tomatoes and basil. 

post #18 of 19

Now your talking cognac, fine herbs etc that to me is a pate be it mousse style or country en croute.  Smoothest wurst I have found commercial  here anyway is the small Jones Farm Brand its pretty good/

CHEFED
Reply
CHEFED
Reply
post #19 of 19
Quote:
Pate and cornichons is a classic for me. Kinda like tomatoes and basil

Same for me FF.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › How to match meat pâté?