Pate Recipes and Questions

thriftlady_2

Just saute chicken livers in butter with a clove of crushed garlic. Season with salt and pepper, thyme is good too. Blitz in a food processor.

When you add alcohol it is cooked over a high heat so any alcohol is burned off and the flavour remains.

Stephen_Leak

Try this one ...

LIVER PATÉ

Serves 2

INGREDIENTS

250g of liver
2 onions
2 cloves of garlic
1 tablespoon of butter
½ a teaspoon of mixed herbs
Ground pepper to taste

DEFROSTING

If you are using frozen liver, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 4 hours.

METHOD

Peel the onions and chop them into tiny pieces. Peel the garlic and chop it into tiny pieces.

Put the butter into a saucepan on a low heat. Add the onions and garlic. Cook until they are soft. Add the liver and herbs. Cook gently for 10 minutes, mashing it together with a wooden spoon to check that it is cooked through.

Put everything into a bowl and mash it together until it is spreadable and to your taste. Season with the pepper.

Serve cold on hot buttered toast.

ADDITIONS & ALTERNATIVES

Use chicken, lamb or pigs liver. Add 1 tablespoon of sherry when the liver is nearly cooked through.

TIPS

If you cook liver on too high a heat, it will turn out like rubber. This will keep in the fridge for a day.

IMPORTANT NOTE

Liver pate is unsuitable for pregnant women.

billieboy_2

Merci Stephen - that is very comprehensive. I shall print that one out as well.

IMPORTANT NOTE

Liver pate is unsuitable for pregnant women.

:rotfl: :rotfl: . I think I'm past all that but thanks!

Sue

billieboy_2

Stephen_Leak wrote: »

Try this one ...

LIVER PATÉ

Serves 2

INGREDIENTS

250g of liver
2 onions
2 cloves of garlic
1 tablespoon of butter
½ a teaspoon of mixed herbs
Ground pepper to taste

DEFROSTING

If you are using frozen liver, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 4 hours.

METHOD

Peel the onions and chop them into tiny pieces. Peel the garlic and chop it into tiny pieces.

Put the butter into a saucepan on a low heat. Add the onions and garlic. Cook until they are soft. Add the liver and herbs. Cook gently for 10 minutes, mashing it together with a wooden spoon to check that it is cooked through.

Put everything into a bowl and mash it together until it is spreadable and to your taste. Season with the pepper.

Serve cold on hot buttered toast.

ADDITIONS & ALTERNATIVES

Use chicken, lamb or pigs liver. Add 1 tablespoon of sherry when the liver is nearly cooked through.

TIPS

If you cook liver on too high a heat, it will turn out like rubber. This will keep in the fridge for a day.

IMPORTANT NOTE

Liver pate is unsuitable for pregnant women.

Many thanks for that:T . Made it at the weekend and had some for lunch and we both agreed it was gorgeous. I followed a bit of Delia's recipe and I also cooked the onions and garlic first and then the livers for about 15 minutes, then put it all in a food processor and put it in ramekins with melted butter on top and froze probably two thirds of it.

Juliav_2

Hello all

I am trying to hunt out a good coarse pate receipe that could ideally be frozen. My father has recently been diagnosed with throat cancer and pate is his favourite.

I normally follow a good food guide chicken liver pate receipe that is smooth, but can't be frozen so would love your receipes.

Only requirements is ideally cheap ingredients, chicken liver ones only, and ideally can be frozen.

Thanks very much

Bongedone

I make smooth chicken liver pate and it freezes fine.

Stephen_Leak

Try this one. As long as the meat is cooked through, I can't see any reason why it can't be frozen.

LIVER PATÉ

Serves 2

INGREDIENTS

250g of liver
2 onions
2 cloves of garlic
1 tablespoon of butter
½ a teaspoon of mixed herbs
Ground pepper to taste

DEFROSTING
If you are using frozen liver, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 4 hours.

METHOD

Peel the onions and chop them into tiny pieces. Peel the garlic and chop it into tiny pieces.

Put the butter into a saucepan on a low (see below) heat. Add the onions and garlic. Cook until they are soft. Add the liver and herbs. Cook gently for 10 minutes, mashing it together with a wooden spoon to check that it is cooked through.

Put everything into a bowl and mash it together until it is spreadable and to your taste. Season with the pepper.

Serve cold on hot buttered toast.

ADDITIONS & ALTERNATIVES

Use chicken, lamb or pigs liver. Add 1 tablespoon of sherry when the liver is nearly cooked through.

TIPS
If you cook liver on too high a heat, it will turn out like rubber. This will keep in the fridge for a day.

IMPORTANT NOTE

Liver pate is unsuitable for pregnant women.

Seakay

This is a Delia recipe which I have made before and which is really tasty. It freezes well, but does not use chicken livers (although you may like to adapt it).
http://www.deliaonline.com/recipes/coarse-pork-pate,1751,RC.html

hot.chick

Hi all,

Anyone make there own pate?

Would like to make a smooth one for starter xmas day, something rich & meaty and maybe with garlic.

Couldn't find anything on the index except lentil or chickpeas.

Thanks in advance

H

pixie1

Oh I would love to be able to make a chicken liver pate, not sure if I am brave enoughto try it though

Pix
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