22 September 2009

Home Made Paté

My original post is here, but the link to the recipe seems to have disappeared, so I'm entering the recipe into the blog.


400 g chicken livers
25 g butter
1 large clove of garlic
1 sprig rosemary
1.5 dl double cream
0.5 dl muscadet wine
salt and pepper

  1. Fry the chicken livers in the butter together with the crushed garlic and the rosemary for 7 - 8 minutes until the livers are done.

  2. Remove the rosemary and put everything else into a blender. Add the double cream, wine, salt and pepper and blend until smooth. It'll have the texture of mousse.
  3. Pour into a jar, leave to cool, then place in the fridge overnight. It'll go solid, but will remain spreadable.

  4. It is possible to freeze as well.


Little Red Dragon said...

Hiya :)

Recipe sounds good (nice & simple) but have you ever made it with pig liver rather than chicken ? I think the Ardennes type pate are made with only pigs liver, and those are the ones that "him indoors" prefers...

Catch up with you soon,

Caramella Mou said...

Hello Little Red Dragon!

You know, I don't see why it wouldn't work.

And as it happens, a Swedish friend of mine asked me if lamb liver would work, because her boy friend had some and they were wondering if it would work.

My Mum's dropped the rosemary and uses red wine instead of white and I've been thinking it'd probably work nice with brandy and whisky and perhaps with a truffle or two.

If you give it a go, do let me know how it works out.