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Pate Recipes and Questions
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http://www.mumsnet.com/Recipes/i/4201-Chicken-ham-parsley-pate
http://www.weightwatchers.co.uk/food/rcp/index.aspx?recipeId=7008542
http://www.crinellawinery.com/family_cookbook/chicken_pate.shtml
i would just whizz together cooked chicken and cooked mushrooms, cream cheese, s and p, some herb like tarragon and melted butter. leave to chill.
good luck with it, however you decide to make it.Opinion on everything, knowledge of nothing.0 -
Any more offerings, please? The chopper awaits!0
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ive merged this with the thread squeaky linked to
ZipA little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
Made some of this today as I have before. Very tasty but it's a bit more watery (thin) than normal. Is there any way I can thicken it with some other ingredient?0
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Do you mean that you could add now?
Can't think of anything except mixing in breadcrumbs.
How do you make it? The recipe mine's based on doesn't have any liquid so am not sure how it would gt too thin.0 -
My recipe calls for two tsp white wine as below. Guess I must have put too much in. never mind, it's nice spread on toast!
Recipe is livers, onions, garlic, pepper, butter (oil) cream cheese, wine. chives to garnish.0 -
Sorry realised I lied - mine has a tablespoon of brandy!
If you've used oil instead of better though, that would be it I think, the butter is what makes it set.
It does always taste nice doesn't it. I add a spoonful of cream or creme fraiche if there's any open, to get a nice texture. I usually add chopped mushrooms while cooking the livers too, adds a nice flavour and makes much more pate:)0 -
I lied too:mad: I did use butter! (well, a sort of butter):D0
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A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800
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