|Posted by Bee & John on April 11, 2016 at 3:30 AM|
Bee's Cracked pepper pate
No recipe, no matter WHAT people say, is completely made up. SOMEBODY, somewhere made up the recipe of Pate and there have been variations of both the recipe and it's usage over time.
This one is a variations of one that I have used many times, and that is Gretchen's Pistachio pate from SuperKitchenMachine and a few others I found on the web. I added what I had available and what I loved and ignored the bits I didn't Tweeked and bended and this is what I've come up with.
Pate is EASY and VERY cheap. It can be made and frozen, or kept under a butter "cap" for several weeks in the fridge. This recipe will 2.5 ramikins worth and it costs only $4 worth of chicken livers to make. You have the added costs of the butter and the port I know, but.... Still, a VERY cheap specialiaty dish!!
One important thing to be aware of, is that some chicken livers can be bitter. It is crucial that before you start, that you soak them for at least an hour in milk to take that bitterness away. Pat them dry with some paper towelling before cooking.
chop on speed 6 for 5 seconds
sautee for 4 minutes on 100oC
cook for 8 minutes on 100oC speed 2
Blend it on speed 6 for 20 secodns. Taste for seasoning and add any extra you need (I err on the side of caution initaly with salt, and add a little more at this point if needed)
Blend on speed 9 until smooth (about 20-30 seconds)
Place into ramekins
Clean and dry bowl
Where does the rest of the butter go??? On top! Melt the rest of the butter on 50oC and drizzle carefully over pate in the pots. If you like, decorate with the rest of the parsley and some extra cracked pepper