Zero waste pâté
This pâté came about completely spontaneously—we had previously prepared two separate dishes: a stew from turkey liver and pork luncheon meat. We had some filling left over from both recipes, so we decided to combine them. The result? An exceptionally aromatic, delicate pâté that delights with its flavor and proves that nothing has to go to waste in the kitchen! A true example of zero-waste cooking.
Notes
Step 1 – Turkey liver stew
- Cover the liver with milk and set aside to soak for 30 minutes.
- Wash, peel, and dice the pear.
- Drain the liver.
- In a bowl, combine the ground meat, liver, diced pear, and fresh thyme.
- Season with salt and pepper, then mix thoroughly.
Step 2 – Pork luncheon meat
- Finely chop the onion, celery stalk, mushrooms, and garlic.
- Heat a little oil in a pan and sauté the vegetables until they soften and release their aroma.
- In a bowl, combine the pork with the sautéed vegetables.
- Add panko, chopped parsley, and the egg.
- Season with salt and pepper, then mix the mixture thoroughly.
Step 3 – Combining the fillings and seasoning
After preparing both fillings, combine them in a bowl and taste. If you feel the flavor needs a boost, season to taste. Great options include nutmeg, sweet or hot paprika, marjoram, or thyme. Transfer the mixture to the ham cooker and close the device. Cook until the thermometer shows the appropriate temperature. Let it cool, remove from the mold, slice, and serve.
