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james.d

Which cream for pate?

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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

Edited by james.d

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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

 

 

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Thanks Michael, the recipes look rather advanced and for future tries. Which heavy/double cream do you use available locally?

Thanks again.

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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.

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Thank you all for replies, I will try both creams. Thanks again.

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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.

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Thank you Wayned, that sounds nice and also pretty simple. Cheers.

Edited by james.d

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