International dishesSteamed DishesFrance40 minutes soaking the liver, 30 to 40 minutes steaming
French style steamed pork liver pate sets into a smooth, moderately rich block topped with bacon, ready to slice and spread on bread for breakfast. Pork liver mixed with chicken liver and pork belly gives a texture that is soft but still has grain.
Taking the raw edge off the liver is the hardest part. Soaking the livers in unsweetened oat milk for 40 minutes and rinsing them thoroughly is the step that decides the result. Blend only so far, because a texture blended too fine turns dense and heavy.
This batch weighs about 2kg, at roughly 219 calories per 100g.
Method
Rinse 350g pork liver and 150g chicken liver, drain, then soak them in 500ml unsweetened oat milk for 40 minutes. Rinse thoroughly, trim off the sinew and fat and cut into small pieces.
Rinse 300g skinless pork belly and cut it small. Tear one 50g baguette into pieces and soak them in 100ml whipping cream. Peel 1 onion and chop it.
Mix the seasoning: 1.5 teaspoons salt, 1 teaspoon chicken seasoning powder, 1/2 teaspoon ground pepper, 1 tablespoon kOBE Monk Fruit Blend and 1/2 teaspoon dried basil.
Blend the pork belly for about 10 seconds, add 1 chicken egg and blend for another 50 seconds.
Add the pork liver, chicken liver, onion, soaked bread, the seasoning mix and the second egg, and blend again, stopping while the mixture still has some texture.
Sterilize the glass jars by boiling them for a further 5 to 10 minutes, then lift them out to cool and drain and brush 20g butter around the inside.
Pour the liver mixture into the mold, leaving 1 to 1.5cm below the rim, and press it down with a spoon so no air pockets remain.
Lay 6 slices of bacon over the top, seal the lid tightly and steam over high heat for 30 to 40 minutes. Turn off the heat and leave it another 15 minutes before lifting it out to cool.
Tips
Look for the softer, floury type of liver, which gives a smooth rich pate with no off aroma.
Soaking the liver in unsweetened oat milk draws out the blood vessels and gives the pate a better color.
The kOBE Monk Fruit Blend dissolves slowly, so stir it into the dry seasoning mix before it goes into the blender.
Without butter, cooking oil brushed inside the mold releases the pate just as easily.
Whipping cream is sold at baking supply shops, and unsweetened oat milk can soak the bread instead, giving a less rich pate.
Seal the lid tightly during steaming, because water dripping in pits the surface and turns it soggy.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.