Tuesday, 31 July 2012

Home Made Pate.


Why Pate? Well pate is tasty. Pate is full of protein and iron too!  I have been really tired lately, I have been eating steak and all red meat meals to get my energy levels up. I have made home made pate many-a-time.

Making pate can be tedious, The preparation takes a while so prepare your self.

Interesting info.... Cognac and Brandy are the same spirit!!!! Apparently they are the same spirit according to the lady that works at the local bottle shop!!!!!!!!


All you need to know is that it tastes amazing.  That should be enough!


800grams of Chicken livers
270 grams of butter
50mls of cognac or brandy
2 heaped teaspoons of crushed garlic
1/2 an onion diced.
2 pinched of dry Thyme


To prepare the livers, cut all the fat, connective tissue and green bits off the livers. 

 I usually cube them up to make sure there is no unwanted white tissue.  This also makes them easier to cook.  Turn the fry pan on on a medium heat, put 20grams of butter and wait for it to brown- shouldn't take long for this, maybe a couple of minutes.  Add the cubed livers.  Fry till sealed, this should take about 5 minutes. 

 Remove the livers once they are sealed.  

Add the onions and fry till they are transparent.  Add the garlic and combine for about 2 minutes till fragrant.

  Put the chicken livers back in the fry pan and fry till cooked.  

I would suggest that you cut some of the big diced pieces open to double check they are brown the whole way through.

  Cut up the remainder of the butter into cubes and add into a blender with the liver mix and remainder oil in the pan.  

Blend till smooth..

Set aside till the pate cools down then add to Tupperware and refrigerate.  Keep for no longer than 2 days

Images by me. 

Some suggestions, add more butter if you are afraid that the liver is to strong.

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