First time food processor owner

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  • Captain_BluebearCaptain_Bluebear Forumite
    213 Posts
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    Here you go t14cy t & Maddiemay (and anyone who fancies trying it)

    I found this recipe about 8 years ago in Tesco's free Christmas magazine. (The ones you can pick up at the tills....I always pick one up from any supermarket I'm in as they are filled with new ideas and recipes!)

    This makes a lovely rich pate. and makes about 3-4 ramekins full

    Chicken Liver Pate

    150g (5oz)unsalted butter
    400g (13oz) chicken livers
    1 small onion finely sliced. (or blitzed in your new FP!)
    1 Clove garlic, finely slice. (
    ''
    )
    a pinch of fresh thyme. (I just throw in some dried but fresh is better)
    1 tbsp brandy (optional, I don't tend to bother as I don't buy it)
    Salt and pepper

    In a large frying pan, melt 50g (2oz) of the butter and gently fry the livers for 1-2 mins until browned but still soft. Remove from pan but leave the remaining juices etc. Add the onion, garlic and thyme,saute for 2-3 mins until soft and translucent.
    Add the livers back into the pan. Add the brandy (if using) and give it a good mix.and cook for another min or two.
    Transfer to a food processor and blend with the remaining butter.Season and pour into a dish or 3 ramekins. chill for at least 1 hr before use.

    You could cover it with clarified butter if you desire but I find it lasts in the fridge for 2 days just fine with clingfilm or good tin foil.
    I have frozen it before but it does change the texture slightly. And you would need to cover it with clarified butter or a v good seal of foil to do this.

    I hope you enjoy it and please let me know what you think. I've never posted a recipe on here before!

    Bluebear
  • t14cy_tt14cy_t Forumite
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    thankyou captain bluebear!!! will try this when i get a fp, probably buy second hand on ebay after the christmas rush has died down!! xx
  • maddiemay wrote: »
    My shiny new Magimix arrived today. I think the first use will be for Mohawk's caramelised onions, as I have a huge onion given to me by a gardening friend. I love the look of the brocoli/parmesan meatballs, I think that I probably have everything needed for those. Thank you.:D

    Good luck!

    You'll find the onions reduce a lot as you cook them, so you do need a lot. All the more reason for using a food processor for the nasty chopping.

    The pretend meatballs freeze really well, so I normally cook double. It's really no extra effort to make twice the amount as once you've got the machine out and you only need to do the dishes once!
  • freyasmumfreyasmum Forumite
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    Mohawk wrote: »
    I like to cook batches of caramelised onions, which involves slicing a whole load of onions in the FP, and these days leaving them to cook for hours in the slow cooker. You can use an ordinary pan for that, but it means hanging around, watching them cook for hours on end, then having them burn because you got impatient.
    Hi Mowhawk

    Do you mind sharing your recipe/method for the carmelised onions, if you have time?

    Thank you :)
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