Chicken Liver Pate

[mattydski 560]

So to make 'Matty's Chicken LIver Pate' you need.

 

1 Packet of fresh of frozen chicken livers.

3 cloves of Garlic

50 g of butter-salted

2-3 bay leaves.

sprinkle of thyme

Double cream

Brandy

Salt and pepper.

 

 

Heat the butter in a frying pan, add the chicken livers and begin to cook them, as the tempaerature decreases slightly add the garlic, so as it doesnt burn.

 

Then add the bay leaves and the thyme. Season as required. Continue to cook until the livers are cooked through.

 

 

Take off the heat, remove the bay leaves, and allow to cool.

 

Put all the frying pan contents in to a food processor and blitzt until smooth. Check seasoning..adjust if neccessary.

 

 

 

At this point add a 1/4 of the pot of the double cream, and a good slug of brandy. Mix up in the food processor again. Taste .

 

Decant in to a serving bowl, cover and refrigerate.

 

 

Best served next day, but if your desperate, it can be eaten warm on French Bread. Serve with Cranberry or red current jelly.

[xx-georgia-xx 15]

yuummm might give this one a go!

[mad al 146]

and this is the best you will ever get for ya dosh nice genuine share

[polecat 1]

So to make 'Matty's Chicken LIver Pate' you need.

 

1 Packet of fresh of frozen chicken livers.

3 cloves of Garlic

50 g of butter-salted

2-3 bay leaves.

sprinkle of thyme

Double cream

Brandy

Salt and pepper.

 

 

Heat the butter in a frying pan, add the chicken livers and begin to cook them, as the tempaerature decreases slightly add the garlic, so as it doesnt burn.

 

Then add the bay leaves and the thyme. Season as required. Continue to cook until the livers are cooked through.

 

 

Take off the heat, remove the bay leaves, and allow to cool.

 

Put all the frying pan contents in to a food processor and blitzt until smooth. Check seasoning..adjust if neccessary.

 

 

 

At this point add a 1/4 of the pot of the double cream, and a good slug of brandy. Mix up in the food processor again. Taste .

 

Decant in to a serving bowl, cover and refrigerate.

 

 

Best served next day, but if your desperate, it can be eaten warm on French Bread. Serve with Cranberry or red current jelly.

try putting some streaky bacon through it mmmmmmmmmmmmmmmmmmm and try cumberland sauce

[Jim Grant 4]

Love Cumberland sauce but cannot think I would use it with Pate. If it's your thing then here is a receipe.

 

CUMBERLAND SAUCE

Homemade unsweetened Red Currant Jelly

1 Lemon

1 Orange

4 TBLSP port

1 Heaped tsp Mustard powder

1 Heaped tsp Ground Ginger

With a sharp knife pare off the rind on the lemon and orange. Cut into very thin strips, then cut into ½†lengths. Boil the rind in water for 5 minutes. Drain well.

Place 4 TBLSP of Red Currant Jelly into a small saucepan, add the port and melt the jelly over a very gentle heat. Stirring frequently.

In a bowl mix the Mustard and Ginger with the juice of a half lemon until smooth. Add the juice of the whole orange, the jelly/port mix, and the boiled rind. Mix well.. The finished product should be a tad runny.

 

Will keep for a couple of weeks in a screwtop jar in the fridge.

 

If you know where to buy it stick up the store.

[Fidgety 8]

At least you put in some brandy!

[mattydski 560]

At least you put in some brandy!

 

 

I did say I put in my chicken liver pate...

And I always keep my promises

[polecat 1]

Love Cumberland sauce but cannot think I would use it with Pate. If it's your thing then here is a receipe.

 

CUMBERLAND SAUCE

Homemade unsweetened Red Currant Jelly

1 Lemon

1 Orange

4 TBLSP port

1 Heaped tsp Mustard powder

1 Heaped tsp Ground Ginger

With a sharp knife pare off the rind on the lemon and orange. Cut into very thin strips, then cut into ½†lengths. Boil the rind in water for 5 minutes. Drain well.

Place 4 TBLSP of Red Currant Jelly into a small saucepan, add the port and melt the jelly over a very gentle heat. Stirring frequently.

In a bowl mix the Mustard and Ginger with the juice of a half lemon until smooth. Add the juice of the whole orange, the jelly/port mix, and the boiled rind. Mix well.. The finished product should be a tad runny.

 

Will keep for a couple of weeks in a screwtop jar in the fridge.

 

If you know where to buy it stick up the store.

ah stuff mushrooms with pate deep fry in beer batter then drizzle with the cumberland sauce its the doggies bollocks

[JPTfellterrier 65]

god that looks yummy.....my gran makes it lovley, have no idea what the recipe is but my god its lovley

[Jim Grant 4]

Polecat

 

That recipe takes me back a bit. I use up spare tempura batter from doing Broccoli on Mushrooms stuffed with grated cheese, breadcrumbs, onion and herbs of choice (only use the large mushrooms as the wee ones are too fiddely).

[polecat 1]

yes the good old days and eat till i,m :sick: :sick: mushroom starter and lobster theremadore to follow

[Jim Grant 4]

No lobster around here. Have to make do with Sea Trout and Salmon. There are crayfish somewhwre on the Tweed but I havn't managed to connect.

[mattydski 560]

No lobster around here. Have to make do with Sea Trout and Salmon. There are crayfish somewhwre on the Tweed but I havn't managed to connect.

 

 

Fancy a shot of my crayfish trap Jim, If you dont have i'll drop it off next time i'm down?

Matty

[Jim Grant 4]

Matty

 

I'll have to do a bit more research on the crayfish. Tweed River Authority has declared war on them apparently. I seem to remember they were some american import.

Edited February 1, 2009 by Jim Grant

[mattydski 560]

Signal Crayfish?

I tried to do research on them when I moved to Scotland, I couldnt find any info on them ,so I assumed they were not this far north.

I haven't tried for any in seven years..

Matty