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weezl74 wrote: »
here we go. thanks for asking!:D
2 packs tesco frozen chicken livers-80p (defrost these overnight first)
2 cloves fresh garlic/garlic powder- 8p
250g butter- 85p
Splash of booze (red wine, white wine, ropy sherry someone got you at christmas, slug of whisky....) 22p for 50 ml white wine
2 medium onions- 10p
fry the onions, liver, including all the 'juice' in the tub (I swill some warm water round it and add it to the pan) and garlic in the butter until browned, season with salt and pepper. Pour everything into food processor and blitz til ultra smooth. Taste and adjust seasoning. Pour into the (washed) tubs the liver came in, and one other tub, an old hummous sized one should do nicely.;)
this would make pate for 40ish sandwiches for us, so approx 5p per sandwich.:j
back soon with the lentil one...
funkyfunkymonkey wrote: »
I am going to cook your chicken liver pate this afternoon, but have a quick question before I do.
Your quantities above call for 450g chicken livers and 250g butter. On the pack of Tesco Frozen Chicken Livers their recipe says 225g chicken livers and 50g butter - scaled up this would be 450g livers and 100g butter.
To reduce the fat content I am tempted to go with the 450/100 proportions, but wondered what difference you think that would make to the final pate?
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