Pate

We've been on a bit of a paté kick just recently. I've kept commenting that I should have a go at making it. This time around for our Wine Dinner, I was on entréé. It seemed as though Paté would be eminently suitable. Paddington suggested I ask his mum for her recipe.


makes about 5 cups
500 grams chicken liver
250 grams butter
1 chopped onion
2 bay leaves
salt and pepper
basil/oregano/marjoram/garlic
brandy
parsley

Put the butter, onion, liver, bay, salt and pepper and whatever herbs you plan to include, in a bowl in the microwave. Cook on high for 5 minutes, then remove and stir. Return to the microwave and cook on high for another 10 minutes. Pour into a food processor and blend until smooth.

Pour into ramekins or other containers. Top with a layer of (extra) melted butter. Place in the fridge to set. This recipe is suitable to freeze.

I served it with some of my bread, made into four long rolls (like mini-baguettes) and sliced.

I'm pretty happy with it. Paddington's mother likes this recipe because you don't have to touch the liver—and I have to admit, that's nice:-) I think this was a good starting point, but it needs some tweaking I feel. Of course, we still have three serves left in the freezer:-) I'd like to try it with juniper berries in it, and I think it definitely needs more pepper. Maybe some salt.