Pât! Lumps

Anoneemoose

Hi,

This may seem like an odd question but I recently bought some chicken liver parfait from Lild’s deluxe range. It’s delicious. However, when eating some, I noticed some lumps but couldn’t work out what they were (they were the same colour all the way through as the parfait, rather than herbs or anything added to it).

My reason for asking is because I have issues with certain textures and it instantly made me gag. If I know what it was was, I could try and rationalise it, but if not I’ll have to avoid it.

I always seem to enjoy pât! if we go out for a meal as they always seem smooth. I’ve tried finding one that is similar for home so this seemed good at first.

Ideas as to what it could be and/or recommendations for a smooth, pât!/parfait that won’t have lumps would be much appreciated.

spadoosh

Id assume it was an area more concentrated in fat.

Similar to the textures you get in sausages where you might have more breadcrumb in one bit or more gristly bits in another.

Pate is minced finer but i suspect fat being the way it is, ie doesnt incorporate easily youd get pockets where it collects.

Im just guessing though.

Pollycat

I think I would have expected parfait to be smooth.
More like Brussels pate rather than Ardennes pate.

Raymond Blanc's chicken liver pate recipe says to blend until 'silky smooth'.

Carrot007

I think it's because store bought pate tends to use cheaper fats.


I like proper smooth so tend to make my own using butter (usually goats but that's just me) or a decent coconut oil (find cheap in Jamaican or Indian isle in supermarket, the expensive British ones are horrible (they should not taste of coconut)(, though being unsalted you need to add some to the melted mix!

horsechestnut

There are different types of Pate, not all are smooth.
It is easy to make your own.
Fry chicken livers in a mixture of sunflower oil & butter until completely brown; no pink showing.
Blitz in a blender or food processor to your desired smoothness and season to taste.
You can get chicken livers in most supermarkets. Frozen are O.K. and cheaper. Although Tesco haven't had any for a few months now!
If you are feeling very extravagant you can add brandy at the cooking stage!!!

Carrot007

horsechestnut wrote: »

There are different types of Pate, not all are smooth.
It is easy to make your own.
Fry chicken livers in a mixture of sunflower oil & butter until completely brown; no pink showing.
Blitz in a blender or food processor to your desired smoothness and season to taste.
You can get chicken livers in most supermarkets. Frozen are O.K. and cheaper. Although Tesco haven't had any for a few months now!
If you are feeling very extravagant you can add brandy at the cooking stage!!!

A parfait should be smooth. Like I say cheap fat in lumps.


Also the liver if fine cooked to a little pink. Though personal taste.


+1 on the brandy though! I do sometimes!


On supermarkets I use Asda or Morrisons for fresh. Still cheap!


And in my view blender is better is you prefer smooth. I have used both.

Anoneemoose

Thanks everyone. I had a feeling it might be fat but hoped not. I had a bad experience with fat as a kid that has left me unable to eat it, hence preferring smooth. I can cope with no lumps.

I’d thought about making my own as well, but then thought I’d probably gag at chopping the liver too!

Mr_Singleton

Anoneemoose wrote: »

Thanks everyone. I had a feeling it might be fat but hoped not. I had a bad experience with fat as a kid that has left me unable to eat it, hence preferring smooth. I can cope with no lumps.

I’d thought about making my own as well, but then thought I’d probably gag at chopping the liver too!

Lumps of fat in a Parfait? Sounds revolting but what do you expect from Lidl???

For the record REAL Parfait is made with butter not lumps of fat. The liver is pulverized in a food processor then forced through a very fine sieve with a spatula to get that super smooth silky texture.

Anoneemoose

Mr_Singleton wrote: »

Lumps of fat in a Parfait? Sounds revolting but what do you expect from Lidl???

For the record REAL Parfait is made with butter not lumps of fat. The liver is pulverized in a food processor then forced through a very fine sieve with a spatula to get that super smooth silky texture.

I didn’t really expect anything as I don’t shop there often. I’ve had pât! from a butchers that was as cheap as anything but smooth and delicious. Sadly they don’t do it anymore.

When I say fat, I think meat fat, as opposed to butter or oil. So it’s obviously not been sieved very well.

Jojo_the_Tightfisted

Anoneemoose wrote: »

Thanks everyone. I had a feeling it might be fat but hoped not. I had a bad experience with fat as a kid that has left me unable to eat it, hence preferring smooth. I can cope with no lumps.

I’d thought about making my own as well, but then thought I’d probably gag at chopping the liver too!

You don't have to chop it - just cook it as it is, then shove in a blender.