Pâté Chalet

Name: Pâté Chalet
Prep time: 30 min
Cook time: 90 min
Total time: 135 min
Yield: 8 servings
Cuisine: Quebecois
Ingredients: 1 kg ground pork; 2 tablespoons olive oil; 1 large onion (finely chopped); 2 cloves garlic (minced); 1 teaspoon dried thyme; 1 teaspoon dried sage; 1/2 teaspoon nutmeg (freshly grated); 1 cup chicken broth; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground)

135 min 8 servings Medium

All Recipes

Pâté Chalet

Savoury and hearty, Pâté Chalet is a traditional Québecois dish perfect for family gatherings.

Prep

30 min

Cook

90 min

Total

135 min

Servings

Difficulty

Medium

Pâté Chalet is a beloved traditional dish from Québec, known for its rich flavours and comforting texture. Often served during festive occasions, this dish brings together the hearty goodness of pork with a medley of spices and aromatics. The origins of Pâté Chalet can be traced back to the rustic kitchens of Québec, where families would gather to prepare this dish as a way to celebrate the bounty of the land. Its simplicity and robust taste have made it a staple in many Québecois households.

Ingredients

Servings

For the Pâté

Instructions

Prepare the ingredients

Chop the onion finely and mince the garlic. Grate the nutmeg if using whole.

Pro tip: Using fresh spices will enhance the flavour of the pâté.

Cook the onions and garlic

In a large skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté until translucent, about 5 minutes.

Pro tip: Avoid browning the onions, as it can alter the flavour.

Combine with pork

Add the ground pork to the skillet. Cook, breaking it apart with a wooden spoon, until no longer pink, about 10 minutes.

Pro tip: Use a meat masher for even cooking.

Season the mixture

Stir in thyme, sage, nutmeg, salt, and pepper. Mix well to combine the flavours.

Pro tip: Adjust seasoning to taste after the mixture is fully cooked.

Simmer the pâté

Pour in the chicken broth. Reduce the heat to low and let simmer uncovered for 30 minutes, stirring occasionally.

Pro tip: The liquid should reduce by about half.

Bake the pâté

Preheat the oven to 350°F (175°C). Transfer the mixture to a loaf pan. Bake in the preheated oven for 45 minutes.

Pro tip: Check with a meat thermometer; it should read 160°F (71°C) in the centre.

Rest and serve

Allow the pâté to rest for 15 minutes before slicing. Serve warm or at room temperature.

Pro tip: Resting helps the pâté set and makes it easier to slice.

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Tips & Tricks

<ul><li>Ensure the meat is well seasoned for a flavourful pâté.</li><li>Use a meat thermometer to check the internal temperature for safety.</li><li>Allow the pâté to rest before slicing for best texture.</li></ul>

Serving Suggestions

Pâté Chalet is best served warm with a side of fresh bread or a simple salad. This dish pairs wonderfully with a crisp white wine or a light ale, enhancing its rich flavours. To make ahead, prepare the pâté and store it in the refrigerator for up to three days. Reheat gently in the oven before serving. Leftovers can be stored in an airtight container for up to a week.