Chicken & Liver Recipe Paté

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A couple of weeks ago, the Sydney Morning Herald had available some không tính tiền downloads of extracts from recent cookbooks. I had good intentions of downloading them all, but in the end only managed khổng lồ get a couple. One of them was the Hanoi chapter from Luke Nguyen’s Indochine book.
Indochine is more than a cookbook; it’s more of a memoir and travel journal of life in Vietnam, intermixed with life stories of the French influence on Vietnamese cuisine. I’ve only read this Hanoi section & it’s very entertaining.

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This recipe for chicken và pork liver pâté is also interesting, & I wanted to try it to compare to my benchmark go-to version of chicken liver pâté. This one uses pork liver và pork mince as well, and it gives the pâté a very liver-y flavour, so you’d have to like liver to lượt thích it, I think. I prefer the chicken liver-only version, but this one would probably be better in a bánh ngươi with some pickled carrot, pork belly và (evil) coriander.
1. Clean the livers of fat and sinew. Cut the livers khổng lồ be the same size, about half the kích cỡ of a chicken liver. Wash under cold, running water, then dry well with paper towels.
2. Melt 2 teaspoons of butter in a large frypan over medium heat. địa chỉ cửa hàng the livers and fry for 2-3 minutes, until brown on the outside but still pink on the inside. Remove from the pan lớn a plate.
3. Showroom 1 tablespoon of butter và the pork mince to the pan và cook through, about 2 minutes (do not brown the meat). Remove pork from the pan và place with the livers.

Xem thêm: How To Make Pâté At Home And Be A Person Who Eats Liver Pâté (No Alcohol)


4. Wipe the pan clean, then địa chỉ cửa hàng 2 teaspoons of butter and fry the shallots và garlic for 5 minutes, until the onion is lightly caramelised. Increase the heat and return the lives & pork khổng lồ the pan. Pour in the brandy/Cognac and ignite the alcohol, or allow the alcohol to bubble away for 1-2 minutes.
5. Place the liver mixture, together with the remaining butter và cream, into a food processor and process until smooth. Season with salt và pepper. Spoon into clean ramekins và refrigerate until set, about 2 hours. Serve at room temperature with fresh baguettes.
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Ingredients, including chopped shallots, butter & chicken & pork livers & a splash of Grand Marnier.
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I"ll finish off with a picture of a bad cat. That"s Henry, a neighbouring Burmese. Henry has been flocking around for the past few weeks, stalking Tabitha by eating her cát grass and catnip, lying in her favourite spots (on the warm pavers & on the wall), scratching up the back doormat (there were clumps of coir all over the yard & the mat had to lớn be binned). Oh, and he murdered my goldfish (Spot) by scooping him out of the pond & leaving him on the ground in the sun. Evil Henry. You"ll get what"s coming to you, buddy.
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