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A Pate worth spreading…

March 13, 2012

Homemade Pate with Brandy – so easy!

Paté is something that I always have loved, even (before vegetarianism, or) as a non meat-eating person. It was my first “grown-up” taste, long before olives or red wine. I was lucky enough to have a mother who made it quite regularly. Back in the days when no fat/low-fat reigned supreme, a nutritionist once said to me that if I was going to have fat, eat paté as it has the same calorific value but much more nutrient value. Hmmm, good reason! Now that I have started introducing meat back into my diet, paté is again on the menu. Yippee! It is so easy to make and just doesn’t compare to the off-the-shelf, cryovac’d stuff. Make your own – it is really worth it and much cheaper.

1 clove garlic
1 onion
200g butter
450g chicken livers
sprig of thyme
30g brandy
40g port or masala
salt & pepper to taste
 
Rinse the livers and trim any sinew or discoloured bits. Place the garlic & onion in the TM and chop for 4 seconds, SP 6. Add 50g butter and saute for 3 minutes at Varoma temp, SP 1.
Add livers and the port & brandy, salt & pepper and chop for 5 seconds, SP 7.
Cook for 3 minutes at 100°C on SP 4. Add rest of butter and puree on SP 9 until smooth.

I like to seal mine with clarified butter, but you could also do this with aspic if required.

 
4 Comments
  1. March 13, 2012 8:16 pm

    Looks great! I’m also really into pate at the moment and can’t seem to get enough of it! Very similar recipe except I still do mine stove top. Do you get the yummy caramelized bits on the TM? Have you seen the ingredients in the ones in the supermarket?

    • March 14, 2012 8:58 pm

      Hi Belinda
      No, you don’t get the caramelisation in the TM and it was quite an adjustment to not flambe the livers in the alcohol but the flavour is still really good and I think just as good. The ingredient list on the bought pate in the shops is horrific!! I would often think that buying pate was a good idea whilst shopping and then change my mind as soon as I read the packet! what do you flavour your pate with?

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