mattydski 560 Posted January 17, 2009 Report Share Posted January 17, 2009 This is my secret recipe for Pate. It can be used for all sorts of different meats, but on this occasion it was liver, bacon and mushroom. You will need:- A small pack of liver. Mushrooms(just a few) Half a small onion. Half the smallest pack of unsmoked streaky bacon 4 Bay leaves Pinch of thyme 3 cloves of garlic 11/2 oz or 75g butter Some redcurrent jelly Salt/pepper And the secret ingredient (a packet of bread source) Make up the bread suace mix according to the packet instructions, leave to one side for later. Peel and chop the onion, peel and crush the garlic. Fry the onions in most of the butter, with the garlic, bay leaves ad thyme. When golden brown, add the bacon. Whilst the bacon is cooking, chop the liver into large pieces, season and add to the frying pan. Cook the liver until it is just pink in the middle. . Whilst this is cooking, use the rest of the butter and fry the mushrooms. You should now have the 3 pans of constituants. Remove the bay leaves from the liver mix, let it cool and then mince the whole lot in to a bowl. Then add the fried mushrooms and bread source. The resultant mix should look like this. Stir up the mix, add a good dollop of red current jelly, taste and adjust seasoning if required. Line a small loaf tim with tin foil. Add another couple of blobs of redcurrent jelly and a couple of new bay leaves. Add the pate mix to the tin. Cover the tin with tinfoil leaving tabs at either end to make it easy to get out of the oven. Cook the whole thing in a Bain Marie (Posh name for a roasting pan filled with Water-Fill it with boiling water for a head start) Leave for an Hour and a Half, whilst doing the washing up. (about 160 degrees in a fan oven) When cooked take out, all cool for a bit. It will look like a very soft fluffy mix..this is normal, it is not firm yet. Add some weight to the top, I find juice cartons fit my pate dish perfectly, and leave for a couple of hours. Place in the fridge for a hour. Then remove the tin foil lid, and place a plate on top. Turn upside down and remove the rest of the tin foil. You should be left with this. If you want a firmer pate, leave it pressing longer. Dont eat the pate for at least a day if you want to enjoy it at its best. It matures and the flavour develops. Its great on toast with a bit of red current jelly or Mustard. This one was made to go around a beef wellington, that i'm making tomorrow. You can substitute some of the liver for rabbit, pheasant, venison, pigeon or WHY. If you are using soley game cuts, I would recommend adding minced pork for texture and flavour. Next week...chicken liver pate.. Quote Link to post Share on other sites
wildhorse 1 Posted January 18, 2009 Report Share Posted January 18, 2009 great recipe thanks it on our menu for throught the week Quote Link to post Share on other sites
Fat-Ferret 857 Posted January 22, 2009 Report Share Posted January 22, 2009 (edited) Thats excellemnt, definitely going to try it, what liver did you use? It would be good with rabbit liver maybe? Edited January 22, 2009 by Fat-Ferret Quote Link to post Share on other sites
mattydski 560 Posted January 22, 2009 Author Report Share Posted January 22, 2009 Thats excellemnt, definitely going to try it, what liver did you use? It would be good with rabbit liver maybe? This was made with pigs liver, but can be made with venison liver. You can try ay game or lver to be honest. It is multi purpose. Quote Link to post Share on other sites
Fidgety 8 Posted January 22, 2009 Report Share Posted January 22, 2009 You forgot the brandy!! Quote Link to post Share on other sites
mattydski 560 Posted January 23, 2009 Author Report Share Posted January 23, 2009 You forgot the brandy!! A drop of barandy wouldn't go a miss, but i dont normally include it in this one. I'll make chiken liver pate this week, thats got brandy in it big time..!! Matty :tongue4: Quote Link to post Share on other sites
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