Anyone got a nice recipe for pate

amdublin

I am thinking of making a homemade pate over Christmas. Can anyone reccomend a good recipe they've used?

What texture did it come out. I like smooth but a little gritty if possible (does that sound right??!!!)

mildews

I have made this one for years,
1 lb chicken livers (trimmed)
4oz Butter
1 medium onion diced
3 cloves of Garlic
1 dessert spoon brandy
Ground black pepper (to personal taste)

Put Livers, onion, garlic and 1oz of butter in a pan and cook slowly without browning until liver is cooked (no red inside) and onions are softened.
Add Brandy and flambe (to burn off alcohol)
Put mixture into blender and blend with the rest of the butter and season with pepper to taste. (unless you are using unsalted butter you wont need to add salt)
Put in a shallow dish and chill..
(The mixture will chill more quickly in a shallow dish) Serve with homemade Melba Toast

Minder

A nice accompaniment to chicken liver pate is Bramley Apple Jelly

For the Bramley Apple Jelly

2 Bramley apples, peeled and cored
juice of ½ lemon
600ml (1 pint) apple juice
4 gelatine leaves, soaked in cold water

To make the apple jelly, cut each Bramley apple into small 5mm (¼ inch) dice. Toss in the lemon juice, coating all the pieces. Place the apple juice in a saucepan and bring to the boil. Add the apple dice and simmer for a minute, until just tender. Strain the apples from the juice, re-boiling the liquor and reducing by half: this will increase the apple flavour. Remove from the heat, add the leaves of gelatine and strain through a fine sieve or muslin, if necessary, to remove any apple sediment. Leave to cool, replacing the diced apple before leaving to set in the fridge. Before serving, fluff up the set jelly with a fork to break up the jelly and evenly mix through the apple pieces.