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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
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Behemoth
Joined: 01 Dec 2004 Posts: 19023 Location: Leeds
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cab
Joined: 01 Nov 2004 Posts: 32429
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
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Behemoth
Joined: 01 Dec 2004 Posts: 19023 Location: Leeds
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cab
Joined: 01 Nov 2004 Posts: 32429
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tahir
Joined: 28 Oct 2004 Posts: 45671 Location: Essex
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Northern_Lad
Joined: 13 Dec 2004 Posts: 14210 Location: Somewhere
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
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Sarah D
Joined: 28 Oct 2004 Posts: 2584
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Posted: Wed Jan 05, 05 3:15 pm Post subject: |
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My basic recipe is equal amounts, weight wise, of butter and chicken livers; take a pat of butter, melt and add a finely chopped onion and garlic if liked. Rinse chicken livers, shake dry, then add to pan until livers only just cooked. Meanwhile melt the rest of the butter, then add melted butter to liver mixture and blend in a blender/processor until the consistency you like. Put in ramekins or one larger dish, leave to set. Can be covered with clarified butter, and/or frozen.
Additions can be cream, dry sherry, marsala, port, herbs, more garlic, finely chopped mushroom, redcurrants, etc. |
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nettie
Joined: 02 Dec 2004 Posts: 5888 Location: Suffolk
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Posted: Wed Jan 05, 05 4:14 pm Post subject: |
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Funny, I just made pate myself for the first time last night, with the liver left over from the Sunday roast (so only enough pate for 2 rounds of sarnies! A variation on Hughs that I made up all myself
It went like this:
1 chicken liver chopped,
the innards of half a really good pork sausage,
half a shallot,
half a clove of garlic,
fresh breadcrumbs that equate roughly to the half sausage in volume,
half a tsp butter,
a tsp of cream,
a good glug of milk,
a little glug of white wine,
a grind of salt,
2 small sage leaves and a wee bit of thyme
Fried the finely chopped shallot till soft, added the milk and cream and breadcrumbs, stirred, turned off the heat and let stand for 5 mins.
Put the whole lot in a blender and whizzed it till smooth, put it in a buttered ramekin, put a saucer on top and baked it in a bain marie for 45 mins.
Pressed it while cooling. The only thing small enough to press it in the ramekin was a cup full of water!
It's the best pate I've ever tasted and it's all gone now |
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cab
Joined: 01 Nov 2004 Posts: 32429
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Sarah D
Joined: 28 Oct 2004 Posts: 2584
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Silas
Joined: 29 Oct 2004 Posts: 6848 Location: Staffordshire
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28235 Location: escaped from Swindon
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