james.d Posted November 19, 2019 Share Posted November 19, 2019 I am going to try to make pate at home, a very simple and basic type. Does anyone make their own pate (chicken liver)?.... If so, may I ask what cream you use please and where you buy it? Many thanks Link to comment Share on other sites More sharing options...
Michaelaway Posted November 19, 2019 Share Posted November 19, 2019 Here's a few recipes (good luck!): 2 c. (about 1 lb) chicken livers 2 tbsp. minced shallots 2 tbsp. butter 1/3 c. cognac 1/4 c. heavy cream 1/2 tsp. salt 1/8 tsp. allspice 1/8 tsp. pepper 1 tsp. chopped, fresh thyme 1/2 c. melted unsalted butter Kosher salt and pepper 6 ounces chicken livers, cleaned, rinsed, and patted dry Salt, pink peppercorns, for seasoning Grape seed oil or canola oil, for searing 1 shallot, finely minced 4 sprigs thyme, leaves only 1 teaspoon chopped marjoram Zest of 1 lemon 1 tablespoon cognac ¼ cup heavy cream, warm ¾ cup cold unsalted butter, cubed 350g chicken livers, cleaned 175g butter, diced 1 shallot, finely chopped 1 tsp thyme leaves, finely chopped 75ml Madeira 75ml double cream ½ tsp salt 1 allspice berry, ground ¼ tsp ground ginger No cream: 1 pound chicken livers Kosher salt 1/4 cup chicken fat (schmaltz), more as needed 1 large yellow onion, finely minced 3 large hard-boiled eggs, chopped 1/4 cup crisp-fried chicken skin, finely minced Freshly ground black pepper Garnish: minced crisp-fried chicken skin & hard-boiled eggs Link to comment Share on other sites More sharing options...
james.d Posted November 19, 2019 Author Share Posted November 19, 2019 Thanks Michael, the recipes look rather advanced and for future tries. Which heavy/double cream do you use available locally? Thanks again. Link to comment Share on other sites More sharing options...
JWRC Posted November 19, 2019 Share Posted November 19, 2019 I use Anchor whipping cream, on the front of the carton it just says whipping cream. It's a good consistency and my pate always comes out great. You can buy it from Macro. Link to comment Share on other sites More sharing options...
wgdanson Posted November 19, 2019 Share Posted November 19, 2019 The Emborg pasta cream is thicker that the whipping stuff Caramel Nut Tart Recipe | SimplyRecipes.com This came out absolutely great. Link to comment Share on other sites More sharing options...
james.d Posted November 19, 2019 Author Share Posted November 19, 2019 Thank you all for replies, I will try both creams. Thanks again. Link to comment Share on other sites More sharing options...
Oxx Posted November 20, 2019 Share Posted November 20, 2019 No cream needed. See, for example https://www.deliaonline.com/recipes/international/european/french/chicken-liver-pate-with-cognac-with-sweet-and-sour-red-onion-salad Link to comment Share on other sites More sharing options...
wayned Posted November 20, 2019 Share Posted November 20, 2019 IMHO a good Jewish chopped chicken liver or pate does not use ant y cream, it uses schmaltz. Schmaltz is basically rendered chicken fat. Since it is not available here I use chicken skin, which contains the fat. I fry the liver with the chicken fat until they are just barely done, still pink inside. I remove the liver from the pan and caramelize sliced onions in the fat and then put the onions, liver and skin in a fond processor and and salt and pepper. a dab of sherry if I can find it , a hard boiled egg and pulse the mess. The chicken skin replaces the schmaltz in the mixture and adds the creaminess. Pulse a few times if you like "chopped" liver and more if you want pate. Link to comment Share on other sites More sharing options...
james.d Posted November 20, 2019 Author Share Posted November 20, 2019 Thank you Wayned, that sounds nice and also pretty simple. Cheers. Link to comment Share on other sites More sharing options...
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