homemade recipe for franz paté with currants

Franz Paté with Currants Recipe

8 hrs 15 mins
Vadim Rachok
15.05.2024
15.05.2024
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Nut Free Dish

Have you ever tried to make Franz paté with currants at home? This is easier than you think. Plus, it is well worth the effort because you get a super delicious classic French spread. You can serve it with crusty bread. This French Currant Pâté recipe is easy to follow and calls for simple ingredients. Just a few simple steps and the dish is ready. The result is a delicious chicken liver pate with currant glaze. 

What is a Franz Paté with Currants?

Franz Currant Pâté is a type of pâté that features currants as a key ingredient, adding a sweet and tangy taste to the rich and hearty base of the pâté. The combination of the smooth texture of the paté and the bursting sweetness of the currants creates a pleasing contrast that is appealing to many palates.

Redcurrant pâté is often enjoyed as part of charcuterie boards, appetizers or gourmet spreads, and originates from European culinary traditions, particularly in countries such as France and Germany. It is typically made with ingredients such as liver (often chicken or duck), pork, or a combination of meats. It is seasoned with herbs and spices and enriched with butter or cream.

Incorporating currants into pâté gives this classic dish a unique twist, elevating its flavor profile and adding a hint of sweetness to enhance the overall experience. Franz Pâté with Currants offers a delicious blend of savory and sweet flavors whether spread on toast, crackers, or enjoyed with other accompaniments.

Ingredients for Franz Paté with Currants

franz paté with currants recipe

  • Chicken Liver: Chicken liver, which gives the paté its rich, smooth texture and earthy flavor, is the main ingredient.
  • Dairy Milk: The liver is soaked in milk to tenderize it and remove any impurities, which results in a milder flavor.
  • White Wine: The addition of white wine to the pâté adds acidity and depth of flavor, which enhances the overall flavor.
  • Eggs: Eggs provide a creamy consistency and bind the ingredients together.
  • Onion: Onions add subtle sweetness and depth of taste to the pâté.
  • Fresh beetroot juice: Beetroot juice adds unique earthy sweetness and vibrant coloring.
  • Churned Butter: Butter provides richness and a smooth, creamy texture.
  • Raisins: Raisins add a touch of sweetness and a chewy texture.
  • Baguette: A baguette is served alongside to provide a crunchy texture that complements the paté.
  • Cooking oil: Oil is used to saute the onions and liver to ensure even cooking.
  • Salt and pepper: Essential for seasoning, they enhance all the flavors.

Currant glaze

  • Frozen currants: Frozen red currants are used to create the sweet and tart base of the glaze.
  • Red Wine: Red wine is used to add depth and richness to the icing.
  • Brown Sugar: Brown sugar balances the acidity of the currants and thickens the glaze.
  • Cinnamon: Cinnamon adds a warm, aromatic spice to the glaze.
  • Aniseed: Anise adds a hint of licorice to the flavor and adds complexity.
  • Butter: It adds richness and a smooth, creamy texture to the paté, making it luxurious and velvety.

How to Make Franz Paté with Currants

  1. First, remove excess fat and veins from the liver.
  2. Pour the milk over the liver and set aside for 1-2 hours. 
  3. Then, cut the onion into strips. 
  4. Heat a frying pan and sauté the onions until golden brown, 3-4 minutes.
  5. Heat the butter in another saucepan.
  6. Then, bring the beetroot juice to a boil in another saucepan and simmer for 1 minute.
  7. Strain the liver from the milk and place it in a large glass. Add the eggs, beet juice, onions, salt and pepper.
  8. Then, blend the liver until smooth. Add white wine and stir again.
  9. Add the melted butter in a thin stream, stirring constantly to prevent the butter from separating.
  10. Strain through a sieve. Pour into a Ziploc bag and add the raisins. 
  11. Then, place the mass in a deep baking dish and cover it with water.
  12. Cook in oven at 185 degrees F (85 degrees C) for 3 hours.
  13. To prepare the glaze: Put the saucepan on the stove, and add the red wine, currants, anise, sugar, and cinnamon. Cook for 2-3 minutes. 
  14. Then, remove the cinnamon and anise and blend until smooth. 
  15. Place the saucepan on a low heat and add the chilled butter. Add salt and pepper.
  16. Then, remove from the oven and place in the refrigerator to set for 4-6 hours.
  17. Then place the pâté in a jar, pour the glaze over it, and refrigerate for another half hour.
  18. Serve with crusty bread. Enjoy!

Chef Recipe Tips:

  • Additionally, the pate can be served with crunchy nuts. 
  • The pate keeps well in the freezer. When you take it out of the freezer, it is better to blend it again.

What to Serve with Franz Paté with Currants

how to make franz paté with currants

  • Crackers or Toast Points: Serve the pâté with crunchy crackers or lightly toasted bread crumbs for a crunchy contrast to the smooth texture of the pâté.
  • Baguette Slices: A delicious base for the pâté is provided by thinly sliced baguette rounds, lightly toasted or toasted.
  • Cornichons or Pickles: The tangy crunch of cornichons or pickles complements the richness of the paté for a refreshing contrast.
  • Mustard: For a zesty kick and to balance the flavors, add a dollop of whole grain or Dijon mustard to the pâté.
  • Fresh herbs: Garnish the pâté with fresh herbs such as parsley, thyme or chives to add brightness and visual appeal.
  • Sliced apples or pears: Add a sweet and juicy element to the savory pâté with thinly sliced apples or pears.
  • Red Onion Jam: Add a touch of sweetness and complexity to every bite with a spoonful of red onion jam or chutney.
  • Mixed Greens: Serve the pâté with a simple salad of mixed greens dressed with a light vinaigrette for a refreshing contrast.

Is Liver Pâté a Healthy Food?

Liver and liver-based foods, such as liver sausage and liver pate, are a great source of protein, iron, and vitamin A. These nutrients are also essential for growing and developing children and helpful for those who suffer from anemia. However, butter is also a good source of fat. For this reason, you may want to check your cholesterol levels before eating liver pâté.

easy recipe for franz paté with currants

Can You Freeze Chicken Liver Pâté?

Chicken liver pate freezes very well. This is the best way to store your finished pate. Simply fill ceramic dishes with the pâté and wrap tightly in plastic wrap to freeze. The pâté will keep for up to 3 months. 

How to Store Chicken Liver Pâté?

It’s important to store currant franc pâté in the refrigerator. This will help preserve its freshness and prevent spoilage. Place the pâté in an airtight container or wrap it tightly with plastic wrap. This will minimize exposure to air and moisture, which can cause the pâté to dry out or develop off-flavors.

To help preserve the quality of your pâté for longer, store it in the coldest part of the refrigerator, such as the back of the bottom shelf or the meat drawer. Be sure to consume the pâté within a few days of opening or by the expiration date on the package. Pâté is a perishable product.

Franz Paté with Currants Recipe
Author:Vadim Rachok
Category:Appetizers
This has a tiny hint of something special that nobody seems to be able to identify, along with currents this is a unique pate.
homemade recipe for franz paté with currants
Prep Time:
15 mins
Cook Time:
6-8 hrs
Total Time:
6-8 hrs 15 mins
Servings:
6
The ingredients you need:
21 ounces (600 g) chicken liver
3,5 ounces (100 g) milk
0,7 ounces (20 g) white wine
3 pcs eggs
1 pc small onion
1 pc beetroot (fresh juice)
7 ounces (200 g) butter
1 ounce (30 g) raisins
1 pc baguette
oil for frying
salt
pepper
3,5 ounces (100 g) frozen currants
1,4 ounces (40 g) red wine
0,7 ounces (20 g) brown sugar
1 stick cinnamon
1 star anise
1,4 ounces (40 g) butter
Let’s start !
1

Remove excess fat and veins from the liver.

2

Pour the milk over the liver and set aside for 1-2 hours. 

3

Cut the onion into strips. 

4

Heat a frying pan and sauté the onions until golden brown, 3-4 minutes.

5

Heat the butter in another saucepan.

6

Bring the beetroot juice to a boil in another saucepan and simmer for 1 minute.

7

Strain the liver from the milk and place it in a large glass. Add the eggs, beet juice, onions, salt and pepper.

8

Blend the liver until smooth. Add white wine and stir again.

9

Add the melted butter in a thin stream, stirring constantly to prevent the butter from separating.

10

Strain through a sieve. Pour into a Ziploc bag and add the raisins.

11

Place in a deep baking dish and cover with water.

12

Cook in oven at 185 degrees F (85 degrees C) for 3 hours.

13

Prepare the glaze: Put the saucepan on the stove, and add the red wine, currants, anise, sugar, and cinnamon. Cook for 2-3 minutes. 

14

Remove the cinnamon and anise and blend until smooth. 

15

Place the saucepan on a low heat and add the chilled butter. Add salt and pepper.

16

Remove from the oven and place in the refrigerator to set for 4-6 hours.

17

Then place the pâté in a jar, pour the glaze over it, and refrigerate for another half hour.

18

Serve with crusty bread. 

Nutrition Information
Servings Per Recipe: 6 Calories: 4007
% Daily Value *
 % Daily Value *
Total Fat 8g11%
Saturated Fat 5g25%
Cholesterol 123mg41%
Sodium 61mg3%
Total Carbohydrate 3g1%
Dietary Fiber 0g1%
Total Sugars 2g 
Protein 5g9%
Vitamin C 6mg6%
Calcium 11mg1%
Iron 2mg13%
Potassium 80mg2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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