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Pate Recipes and Questions
Icemaiden
Posts: 641 Forumite
Have got quite a bit of pate left over from christmas, is it possible to slice it up and freeze in smaller portions? Will it taste ok when defrosted later? Help needed please. 
Rebel No 22
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Comments
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i've frozen pate many times and it's fine, it will just be a bit softer next time but that just makes spreading it easier
founder of Frugal Genius UK (Yahoo Groups)0 -
I have frozen mine too and its fine.0
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When I saw the title of this thread I thought someone had made pate from Brussell sprounts!!!!! :xmassmile
Yep - pate (sprout or not) freezes fine! :xmassmile0 -
Umm now thats an idea, got some of them left as well :jRebel No 220
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Does anyone have a simple [and idiot-proof] recipe for liver pate please as I am thinking of making some for sandwich fillings in the forthcoming week,
Many thanks
ArilAiming for a life of elegant frugality wearing a new-to-me silk shirt rather than one of hair!0 -
I make chicken liver pate. I have it on toast but then I've never had liver pate on a sandwich.
First you need to wash the livers and remove any sinews with your fingers. For this you need clean hands and a strong stomach
Chicken livers (a large pack, two small tubs or a medium bag)
One onion chopped
Garlic chopped (1/2/3 cloves depending on taste)
Small tub of double cream
A knob of butter
A teaspoon of oil
Salt and Pepper
Brandy/wine/sherry (not essential)
A stick blender
In a saucepan heat the butter and oil and add the onion until they're starting to soften.
Add the livers to the pan and cook until they're no longer pink in the middle, add the garlic and cook for a further minute. If you have lots of liquid then pour it off.
Add the brandy/wine/sherry and cook for a couple more minutes.
Add some of the cream and whizz with the stick blender, add salt and pepper to taste.
You want a thickish consistency but still pourable.... add cream until you get the right consistency.
Pour into a greased dish and bake in a moderate oven for 20 mins.
Some people add clarified butter to their pate but I don't bother.Just run, run and keep on running!0 -
I've made this one before, it works well
250g chicken livers,
1 or 2 slices of streakybacon (cut coarsely),
about a handful of mushrooms - about 5 or 6 I guess (sliced)
and a tot sized bottle of brandy,
some butter(margarine is ok but it does change the taste)
and one egg
Melt your butter and fling in your chicken livers and bacon. Just
seal the outside and then fling in the brandy and flambe.
When the flame has gone, in go the mushrooms. Cook until the chicken
livers are just cooked but take them off the heat before they go
crumbly (otherwise you end up with a gritty texture).
Fling that lot in the liquidiser whith the egg and whoosh.
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I can vouch for Jay Jay's recipe as I was going to post something almost identical.Chicken livers are definitely the easiest to make pate out of.I don't always put cream in mine btw.0
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Good Morning,
I hope I'm not covering old ground with this thread, but as I eating my breakfast (pate on crumpets) I was thinking about the different types of pate and about experimenting on making my own (this was partially brought on by looking at the back of the pate pack - yuck !!) I do already make my my own fish pate - which is so easy - smoked mackeral fillet skinned and a spoonful of hummous/or mayo/or water with a bit of black pepper whizzed up in the blender - lovely, and I was wondering if anyone has any tried and tested recipes they would like to share.
Look forward to hearing your ideas
LulubellsCurrently on a life sort-out !! ...reducing bills, decluttering and getting into fitness - busy bee0 -
Pate on crumpets!! OOh thats posh for breakfast, I can just about limp to the kettle!
I would also like to know if anyone has a recipe involving chicken livers as they are so cheap to buy and my lot eat quite a bit of pate, especially that nice ardennes one!0
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