Liver pate recipes

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Martin Cowley

Liver pate recipes

Postby Martin Cowley » Tue Apr 25, 2006 11:15 am

im looking for a good liver pate recipe cos thats one of the things we are stocking this year,also can you use kidneys in liver pate ? i like the taste and would like to try it but dont know what ratio kidneys ,liver and meat would be ? :)

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Postby Gothic-Haven » Wed Apr 26, 2006 4:37 pm

14 oz venison liver
7 oz belly pork
1 pint milk
ground nutmeg - to taste
8 peppercorns
2 sprigs thyme
2 bay leaves
1 shallot or small onion
3 oz flour
3 oz butter
3 teaps salt - Maldon sea salt is good
A little anchovy essence, to taste
2 cloves garlic
bacon rashers
Mince liver and pork together. Infuse nutmeg, thyme, peppercorns, bay leaves and shallot in milk for an hour.

Use the strained milk to make a white sauce, using flour and butter for the roux.

On a board, crush together salt and garlic and then mix with anchovy essence.

Mix together with a fork the white sauce, liver and pork and salt, garlic, anchovy mix. If a smoother pate is required, use a blender.

Line the greased pate bowl with stretched bacon rashers. Leave an overhang of bacon to one side of the dish and and fill with the mixture. Bring the overhang across the top of the mixture. Cover with greaseproof paper and foil. Put into a dish of boiling water (to about half way up the pate dish) and cook at Gas Mk 5; 190 C; 375 F for one and a half hours. Allow to cool before removing from pate dish.

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