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| Thread ID: 94892 | 2008-11-16 08:00:00 | Food - Birds This Week | pctek (84) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 720596 | 2008-11-23 11:38:00 | How do you make pate? It frikin rocks! | rob_on_guitar (4196) | ||
| 720597 | 2008-11-23 18:24:00 | How do you make pate? It frikin rocks! It sure does - but it's not kind on the waistline!! |
johcar (6283) | ||
| 720598 | 2008-11-23 19:26:00 | How do you make pate? It frikin rocks! Source from the goose? (Isn't pate just designer haggis?) |
R2x1 (4628) | ||
| 720599 | 2008-11-23 19:38:00 | How do you make pate? It frikin rocks! 1 pottle of chicken livers, remove the stringy bits 1 medium onion, chopped 1/2 clove of garlic, Optional 2-3 streaky bacon rashers chopped salt and pepper to taste 1 bay leaf 1 tsp of thyme 2 oz of butter 2-3 tbsp of brandy 1/2 bottle cream 1 tbsp red wine or sherry Chopping doesn't have to be precise, it all goes into a blender. Marinate livers in brandy and bay leaf overnight Saute the onion, bacon and garlic in half of the butter till tender but not crispy. Saute the chicken livers in the remaining butter until thoroughly cooked but not too dark brown. No you can't use oil or margarine. It won't taste the same. Add the thyme and salt and pepper. Be careful with the salt as the bacon is quite salty. Pour over a bit more brandy, and the wine, cook off the alcohol. You don't want too much liquid, its more for flavour. Put the lot in a food processor and mix. It looks gross at this point, don't be put off. Add cream to blender a bit at a time. You want a thickish consistency - like mousse, not runny like soup, but not real firm either. The cream varies accordingly. Put into a dish, cover and refrigerate for at least a couple of hours, it will firm up more. You can glaze with cranberry or such if you like, I don't bother. Serve with toast, crackers or bruschetta. |
pctek (84) | ||
| 720600 | 2008-11-23 20:10:00 | Dayum, Im gonna go shopping at the end of the week and give it a try. Best with cheese and crackers I rekon. And sometimes a lil peice of pickled onion. | rob_on_guitar (4196) | ||
| 720601 | 2008-11-23 20:30:00 | And sometimes a lil peice of pickled onion.You could also think about making your own pickled onions. I find that every variety here in NZ is too sweet. When I can't be bothered pickling my own I buy a jar, throw out all the juice, and replace it with white or cider vinegar, along with some non-iodised salt. After a couple of days they're far more tangy. |
Greg (193) | ||
| 720602 | 2008-11-23 22:22:00 | Get yourself pickled and any old onion will do. | R2x1 (4628) | ||
| 720603 | 2008-11-24 12:12:00 | eww :lol: with all this talk of pate that seems so wrong rx! | rob_on_guitar (4196) | ||
| 720604 | 2008-11-24 17:52:00 | Get yourself pickled and any old onion will do.That is soooooooooooooooo wrong (especially what went through my innocent head :eek:) | Myth (110) | ||
| 720605 | 2008-11-24 18:47:00 | OK . . . . any NEW onion will do . |
R2x1 (4628) | ||
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