liver pate

[watchman 256]

im after a good,tried and tested recipe for liver pate,tried a few internet ones and to be honest not up to scratch,want a good course one not a smooth type,thanks rob

[bert the fert 28]

I use this recipe, although it probably changes slightly every time according to what's in the cupboard.

 

To line the mould

 

enough sliced streaky bacon

For the terrine

 

350g pork fat, diced

900g shoulder pork, diced

225g rindless rashers of bacon, diced

225g pork liver, diced

25g butter, melted

6 shallots, finely chopped and fried gently until soft

5 cloves garlic, finely chopped and fried gently until soft

50g freshwhite breadcrumbs

125ml white wine

3 tbsp brandy

2 tsp chopped parsley

2 tsp chopped thyme leaves

1/2 tsp ground mace

a good grating of nutmeg

2 tsp dried herbs de provence

2 tsp freshly ground black pepper

2 tsp sea salt

 

--------------------------------------------------------------------------------

 

 

Method

1. Preheat the oven to 130C/ gas 1.

 

2. Line the terrine mould with the streaky bacon, allowing the ends to hang over the sides of the dish.

 

3. Mix all the terrine ingredients together. Spoon into the terrine mould, smooth down firmly, then fold the flaps of bacon over the top to seal in the mixture.

 

4. Cover with either a terrine lid or with tin foil. Place the filled terrine in a large deep roasting pan and place in the oven. Carefully pour in hot water around the terrine until the water reaches half-way up the terrine. Bake for 1 - 1½ hours until cooked through.

 

5. Cool, cover with cling film, and top with weights to press down the terrine. Refrigerate until chilled and set, around 2 hours.

 

 

P.S. When you've mixed the ingredients together, take a spoonful and fry it off to taste test it....check for seasoning. I generally add more salt and pep at this stage, and sometimes more nutmeg.

 

P.P.S. When it comes out of the oven, let it cool for a wee while but then stick a weight on top to give the terrine a firm texture when cold.

 

Regards, Lainie

[watchman 256]

I use this recipe, although it probably changes slightly every time according to what's in the cupboard.

 

To line the mould

 

enough sliced streaky bacon

For the terrine

 

350g pork fat, diced

900g shoulder pork, diced

225g rindless rashers of bacon, diced

225g pork liver, diced

25g butter, melted

6 shallots, finely chopped and fried gently until soft

5 cloves garlic, finely chopped and fried gently until soft

50g freshwhite breadcrumbs

125ml white wine

3 tbsp brandy

2 tsp chopped parsley

2 tsp chopped thyme leaves

1/2 tsp ground mace

a good grating of nutmeg

2 tsp dried herbs de provence

2 tsp freshly ground black pepper

2 tsp sea salt

 

--------------------------------------------------------------------------------

 

 

Method

1. Preheat the oven to 130C/ gas 1.

 

2. Line the terrine mould with the streaky bacon, allowing the ends to hang over the sides of the dish.

 

3. Mix all the terrine ingredients together. Spoon into the terrine mould, smooth down firmly, then fold the flaps of bacon over the top to seal in the mixture.

 

4. Cover with either a terrine lid or with tin foil. Place the filled terrine in a large deep roasting pan and place in the oven. Carefully pour in hot water around the terrine until the water reaches half-way up the terrine. Bake for 1 - 1½ hours until cooked through.

 

5. Cool, cover with cling film, and top with weights to press down the terrine. Refrigerate until chilled and set, around 2 hours.

 

 

P.S. When you've mixed the ingredients together, take a spoonful and fry it off to taste test it....check for seasoning. I generally add more salt and pep at this stage, and sometimes more nutmeg.

 

P.P.S. When it comes out of the oven, let it cool for a wee while but then stick a weight on top to give the terrine a firm texture when cold.

 

Regards, Lainie

your a star,thanks for that

[bert the fert 28]

Ahh sure, you're very welcome. Let us know how you get on with it.

[watchman 256]

Ahh sure, you're very welcome. Let us know how you get on with it.

will do,thanks again

[harrycatcat 31]

Ahh sure, you're very welcome. Let us know how you get on with it.

will do,thanks again

 

Good evening Watchman

 

Your never going to eat all that there is nearly 1.75kg of ingredients there.

 

Best thing you can do is make it, you have my address and send me some to sample

 

Best regards

 

Hcc

[watchman 256]

Ahh sure, you're very welcome. Let us know how you get on with it.

will do,thanks again

 

Good evening Watchman

 

Your never going to eat all that there is nearly 1.75kg of ingredients there.

 

Best thing you can do is make it, you have my address and send me some to sample

 

Best regards

 

Hcc

on the ponce again i see,

[harrycatcat 31]

Ahh sure, you're very welcome. Let us know how you get on with it.

will do,thanks again

 

Good evening Watchman

 

Your never going to eat all that there is nearly 1.75kg of ingredients there.

 

Best thing you can do is make it, you have my address and send me some to sample

 

Best regards

 

Hcc

on the ponce again i see,

 

[bert the fert 28]

I shoulda said, i work in biggish amounts. When i make stuff like terrines and patés i always do enough for us, but do smaller ramekins for friends too.

[watchman 256]

I shoulda said, i work in biggish amounts. When i make stuff like terrines and patés i always do enough for us, but do smaller ramekins for friends too.

in that case im now "your friend"send me one please

[bert the fert 28]

I shoulda said, i work in biggish amounts. When i make stuff like terrines and patés i always do enough for us, but do smaller ramekins for friends too.

in that case im now "your friend"send me one please

 

 

Nice try Mind you, i'm always open to a bit of exchange. Send us a brace of summat tasty, in season, and you'll get a dish of whatever i turn it into

[watchman 256]

I shoulda said, i work in biggish amounts. When i make stuff like terrines and patés i always do enough for us, but do smaller ramekins for friends too.

in that case im now "your friend"send me one please

 

 

Nice try Mind you, i'm always open to a bit of exchange. Send us a brace of summat tasty, in season, and you'll get a dish of whatever i turn it into

your on lol, ill hold you to that

[craigyboy 1,274]

try it with chicken livers watchman,its far better imo,and the only ingredients i use are chicken livers,garlic,salt an pepper and butter,delish

[harrycatcat 31]

I shoulda said, i work in biggish amounts. When i make stuff like terrines and patés i always do enough for us, but do smaller ramekins for friends too.

in that case im now "your friend"send me one please

 

 

[bert the fert 28]

try it with chicken livers watchman,its far better imo,and the only ingredients i use are chicken livers,garlic,salt an pepper and butter,delish

 

 

I wouldn't say " better ", just " different ", no ? I like both coarse terrines, and lovely, velvety smooth chicken liver paté.

 

If you fancy a new recipe craig, try this one

 

Soak the livers in milk overnight, bin the green bits. Fry off chopped shallots, plenty of garlic, chopped fresh thyme, and a handful of finely chopped dessert apple. Add livers and fry for a coupla minutes, flame with cognac, add a splash of port and allow to reduce for a couple of mins [ but keep livers pink-ish inside ]

 

Blitz, allow to cool slightly, add plenty of softened butter. Season well. Taste, and if it tastes ok, add more seasoning because it lessens when cold.

 

Regards, Lainie

 

P.S. gordon ramsay does an apple and saffron chutney that's a piece of cake to make and it goes fantastic with this pate. Just google his name and chicken liver parfait to find the recipe.