Pate Recipes and Questions

JillS_2

Thanks for the response, Zippy.

I shall go and look at the thread you suggested but in the meantime to answer your questions.

I am using a recipe -- I think I got it from this forum but not sure of that since it's copied into a notepad document.

Chicken Liver Pate
Chicken livers [5] in a tub from the supermarket. A large onion. chop onion finely,fry on a low heat in a little oil until tender but not browned [about 15 mins]. remove from pan, fry the livers in the pan,add a splash of Worchestershire sauce, and a little mixed herbs. Mix all together in a bowl, with a handful of breadcrumbs [wholemeal if possible] when cool blitz with a stick blender. Salt and pepper to taste.

I'm at the blitz with a stick blender stage. It tastes great and it's not that it's not blending at all just not completely and it's very, very, very stiff.

I think adding some liquid is the way to go but I'm a bit reluctant to dilute the lovely flavour.

Pink.

Hi Jill,

I'm rubbish at chicken liver pate....tried it once and nobody liked it so take my advice with a pinch of salt if you want to.

Reading that recipe I think it if needs more liquid I would add a tiny bit of chicken stock (<quarter stock cube mixed with a little bit of boiling water if you don't have homemade stock to hand). Add a tiny bit at a time until you have the smooth consistency that you want.

Good luck.

Pink

JillS_2

In case anyone is wondering what happened, I found that adding some liquid was the way to go. (Thanks Pink-winged)

I now have 4 little pots each containing 4oz chicken liver pate nestling in my freezer + another approx 4oz left in the bowl for tonight's tea + however much it was I ate straight from the bowl while mixing

Well, I've just had a look at Tesco online and they're selling 100g of chicken liver pate (slightly less than 4oz) for 65p so that's about 350p worth or more of pate for 75p + an onion. and I bet mine is nicer.

Aril

I used the above recipe last month aswell- it was the first time I've ever made chicken liver pate and it was delicious. I split it into small pots and froze them. Even the small person who is not a pate fan gave it the thumbs up:j

zippychick

Fab it worked out ! Sorry i was in ze bath! I would have suggested you added melted butter but i would have been guessing. I've only tasted pate once or twice so am by no means an expert

ellaby1980

1 lb chicken liver or beef liver
2 oz butter
1 onion (chopped)
several cloves garlic (crushed)
1 tsp mixed herbs
1 tbsp brandy/wine/sherry (optional)
3 tbsp cream
salt and pepper

Put butter in pan cook liver until brown, add onions, garlic, mixed herbs and alcohol.

Put into blender, blend until a smooth paste pouring in the cream, salt and pepper.

Put into small dishes and allow to cool
(optionally you can pour melted butter over pate in the dish to seal).
Put in fridge until ready to serve

Serve on cold toast (yummy)

MaggieBaking

I made this mushroom pate the other day - it made loads! I'd be tempted to halve the recipe, but it'd be great if you have any vegetarian guests round.

http://www.bbc.co.uk/food/recipes/mushroompate_91002

Sunnyday

I make this one a lot http://forums.moneysavingexpert.com/showpost.php?p=37510416&postcount=737

I use the butter if i`m feeling flush and the juice if not. Its very tasty and keeps for ages.

HTH

SD

Charlton_King

All the ones I can find on the net are for chicken LIVER but I don't want this. I'm just using cooked chicken meat.

I'm trying to make a kind of paste for sandwiches with my newly acquired Kenwood chopper.

If anyone can help I'd be very grateful.

nuatha

I suspect you'd have better luck searching for potted chicken recipes.
A basic recipe would be roughly chop the cooked chicken, poach it in the same volume of chicken stock. Remove from the heat and add half the volume of butter. Stir until butter is dissolved, check seasoning and adjust if need be. If you want a smoother texture, pulse in a food processor or use a stick blender. Pour into ramekins or small jars and allow to set. Keep refrigerated.

This can be spiced or herbed according to personal preferences. A similar volume of garlic mushrooms to the chicken would work, or if you aren't keen on garlic, then fry the mushrooms in butter before adding them.

There are recipes which use cream and oven baking for potted meat, these tend to be regarded as starters, but would also work well as a sandwich filling.

HTH