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Bazzer

Pate

I hope Gerryindevon doesn't mind but Scottie had this for a starter and I tried it. It's fantastic and I asked for the recipe. So without asking her first, I'm sure she won't mind, too good not to share.
Gerryindevons Pate.

Pate
1 pound chicken livers

Coarse salt and finely ground pepper

3/4 cup best-quality olive oil, divided, more as needed

2 ounces pancetta, chopped

2 garlic cloves, finely chopped

2 tablespoons brandy or Cognac

2 tablespoons finely chopped Italian parsley

2 tablespoons finely chopped shallots

2 tablespoons capers (preferably salt-packed), rinsed and drained

1 lemon, zest finely grated, and 1 tablespoon juice
2. Clean the livers: Use a small knife to remove the connective veins from the chicken livers and discard the veins. Line a large plate with paper towels. Place the chicken livers on the paper towels and pat them with a wad of paper towels to get out the excess moisture. Season the livers very generously with salt and pepper, gently massaging in the seasoning with your hands.

3. In a large saute pan heated over high heat until it is almost smoking, add one-fourth cup olive oil. One by one, add the chicken livers. Adding one at a time prevents the pan from cooling too much, and it ensures you will have room for all of the livers because they shrink immediately when they hit the pan, allowing more to fit. Cook the livers until they're a deep brown, about 2 minutes on each side.

4. Add the pancetta to the pan with the livers, reduce the heat to low, and continue to cook until the pancetta fat is rendered, 1 to 2 minutes. Stir in the garlic and cook until aromatic, about 1 minute.

5. Stir in the brandy, shaking the pan to deglaze, and cook the brandy for about 30 seconds. Remove the pan from heat.

6. Dump the contents of the pan onto a large cutting board, making sure to get all the flavorful bits from the bottom of the pan. Pile the parsley, shallots, capers and lemon zest on top of the chicken livers and drizzle over it the lemon juice and one-fourth cup oil.

7. Chop everything together coarsely with a large knife. Drizzle over another one-fourth cup olive oil and continue to chop, regathering the ingredients into a mound from time to time. Continue to chop until the livers are the consistency of coarse paste, almost pureed but with more texture. Add additional olive oil as needed; the livers should be moist and glistening but not so loose the pate won't stand up.

8. Serve immediately, or cover and refrigerate before using. The pate can be made up to a couple of days in advance; bring to room temperature before serving. This makes about 2 cups pate.

I didnít use the olive oil but if you follow the recipe exactly Iíd like to know how it works. I used a mixture of goose fat and dairy-free Pure (4-6oz). I expect youíll use butter. Also, I whizzed it finely because I didn't fancy chunks of capers.
LadySlip

I'll try that     have tried a couple of times to make a decent pate but never seem to get it right  Let you know how i get on
gerryindevon

Re: Pate

Bazzer wrote:
I hope Gerryindevon doesn't mind but Scottie had this for a starter and I tried it. It's fantastic and I asked for the recipe. So without asking her first, I'm sure she won't mind, too good not to share.
Gerryindevons Pate..

Delighted, Bazzer. Hope somebody tries the original. If so, please let us know how it went.
gerry
XX
gerryindevon

Re: Pate PS

I preferred this one, which I found I'd saved on my PC instead of writing it on a piece of paper and losing it as usual.
GERRY'S PATE (with Pistachios)
800 grams organic chicken livers, plus 1 goose liver and heart and 2 pheasant livers and hearts (maybe total weight of 2lb)
2 shallots, chopped
2 oz shelled pistachios, finely ground and soaked in 2 tbs orange juice from 1 large orange
1tsp coriander seed, finely ground
2 smashed cloves of garlic
Pinch each of dried (this time of year) sage, thyme, tarragon ans parsley
1tbs each port and brandy
1tsp lemon juice
Pure or butter, forgot to write it down maybe 6 oz.
I'm sure you don't need method but chopped shallots and garlic first, fried gently, then the rest, then whiz.
I made yours 4 days before you came and it was better than the small one I made with what was left over, which we tried the next day.
I'd wanted a more pronounced orange flavour, but had no orange liquor. Next time I'll get one or maybe try orange zest.
gerrry
XX
Bazzer

Was that the one we had Gerry? Seem to recall you mentioning Capers in "our" one. I assume it's the first recipe.
gerryindevon

Bazzer wrote:
Was that the one we had Gerry? Seem to recall you mentioning Capers in "our" one. I assume it's the first recipe.

The one you had was the recipe I sent you, with the capers.
The one with pistachios was the one Honey and Mike had; think I liked that better but not sure really.
Bazzer

Silly me, didn't check back to printed off recipe.

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