How to make a Brussels Sprouts Pâté

Not the pate you were thinking of but a version that actually uses Brussels sprouts. I didn’t think it was possible but this has quite a punch!

You can also customize the pâté by adding additional flavors such as chopped herbs, caramelized onions, or a splash of lemon juice. Feel free to experiment and make it your own.

Essential Equipment

1. Food Processor or Blender: For blending the ingredients into a smooth or chunky consistency, depending on the type of pâté.
2. Mixing Bowls: For combining ingredients before processing.
3. Knife and Cutting Board: For chopping ingredients like liver, vegetables, or herbs.
4. Saucepan or Skillet: For sautéing ingredients like onions, garlic, or liver.
5. Sieve or Fine Mesh Strainer (optional): For achieving a smooth texture if desired.
6. Loaf Pan, Terrine Dish, or Ramekins: For shaping and chilling the pâté.
7. Spatula or Spoon: For transferring and smoothing the pâté mixture into the dish.
8. Baking Dish (for terrines): If baking the pâté in a water bath.
9. Cling Film or Foil: To cover the pâté while it chills, preventing it from drying out.
10. Thermometer (optional): To ensure safe cooking temperatures, especially for meats like liver.

Optional Equipment:

• Mortar and Pestle: For grinding spices.
• Pastry Brush: For brushing melted butter or clarified fat over the pâté to seal it.
• Kitchen Scale: For precise measurements of ingredients.
• Decorative Moulds: For making pâté in specific shapes.

Ingredients:

• 1 lb (450g) Brussels sprouts, trimmed and halved
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 4 tablespoons unsalted butter
• 1/4 cup (60ml) heavy cream
• 1/4 cup (60ml) dry white wine
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste
• Toasted baguette slices or crackers, for serving

Preparation:

1. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for about 5-7 minutes, or until they are tender but still retain some texture. Drain the Brussels sprouts and let them cool slightly.
2. In a skillet or frying pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add the cooked Brussels sprouts to the skillet and continue to cook for another 2-3 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
4. Transfer the Brussels sprout mixture to a food processor or blender. Add the remaining 2 tablespoons of butter, heavy cream, white wine, and fresh thyme leaves. Season with salt and pepper to taste.
5. Process the mixture until smooth and creamy, scraping down the sides of the bowl as needed. If the texture is too thick, you can add a little more cream or wine to achieve the desired consistency.
6. Taste the pâté and adjust the seasoning if needed by adding more salt, pepper, or thyme.
7. Transfer the Brussels pâté to a serving dish or individual ramekins. Cover and refrigerate for at least 2 hours, or until it firms up and the flavors meld together.
8. Serve the Brussels pâté chilled or at room temperature with toasted baguette slices or crackers. It makes a delightful appetizer or spread for sandwiches.