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| How
Do I Make ... ? |
Pate |
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There are several types of pate readily
available in Western supermarkets, the most popular
being smooth Ardennes pate and the courser Brussels
pate.
Pate is very simple and easy to make, and you will find
all the basic ingredients without trouble in China.
Our featured recipe is for home made chicken liver pate,
but you can use other liver like duck if you want to
experiment a little. This will make a smooth pate, helped
by the cream. As cream is not easy to find in this part
of China, you can happily make the dish without.
Recipe Source:
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Cheryl York, Stafford, England |
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| Websites: None |
| Cheryl is a very good friend of
ours, who has been making home made pate for many
years now. Her recipe has developed over time
and is always popular with family, friends and
visitors. |
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| Let's get started:- Cheryl's
Chicken Liver Pate |
| Ingredients: |
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• 1 lb Chicken livers
• 2
oz Butter
• 1 finely chopped Onion
• Several cloves of finely chopped
Garlic
• 1 tsp Mixed herbs
• 1 Tbsp Brandy
• 3 Tbsp
Cream
• Salt and pepper to taste |
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| Preparation |
| Wash the chicken livers thoroughly, and cut
in half. Remove the 'heart' and any white sinews.
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| Method |
1. Slowly fry chicken livers
in butter for about 7 minutes.
2.
When starting to brown add finely chopped
onion.
3. When onion nearly
cooked add crushed garlic, herbs, salt and pepper.
4. After a few minutes add
brandy and then some cream. You could always add
the cream direct to the blender, as this does
not need cooking.
5. Put
all the mixture in a blender until mixture is
smooth.
6. Place pate in
a pot and when cooled and pour some melted butter
over it to seal it. |
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| Variables |
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1. The cream makes for a smoother
pate. If you can't get any, simply leave it out.
2. You can use Sherry instead
of Brandy.
3. Many people
also add a couple of rashers of chopped bacon.
This goes in the pan first when used.
4.
For a courser pate simply pulse your
food mixer until the right consistency is reached.
5. You can subtly alter
the taste by using different herbs. The basic
ones are Parsley and a couple of Bay Leaves. |
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| Additional Recipes and Information: |
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This website offers an excellent video
walkthrough ideal for first-timer's. The recipe
given is also slightly different, and does not
use any cream |
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This information is as supplied by ourselves, and ably
supported by our friends and various internet portals.
In addition we personally wish to thank Cheryl York
for sharing with us all her excellent skills and recipe. |
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