Home­made pate’s easy to make and tastes de­li­cious

Central and North Burnett Times - - EASY EATING - More at danand­steph.com.au.

Pate with peach rel­ish

IN­GRE­DI­ENTS: Pate – 140g un­salted but­ter 2 onions, diced 3 cloves gar­lic, crushed 2 rash­ers ba­con 650g chicken liv­ers, trimmed and cut into 2cm pieces 1 bay leaf

½ tsp dried thyme 2 tbs brandy 6 tsp whole pep­per­corns, as­sorted colours Salt and pep­per to taste. Peach rel­ish – 500g brown sugar 1.5kg tinned peaches 1 tbs gin­ger, grated 4 car­damom pods 1½ cin­na­mon sticks 2 red ap­ples, peeled and diced 450ml white wine vine­gar.

METHOD: To make the pate, place chicken liv­ers in a bowl and cover with milk.

Sit for 2-3 hours, then drain and sit on paper tow­els. Pre­pare 4 ramekins or a large con­tainer. In a fry­ing pan over medium to high heat, add the but­ter and melt.

Fry onion, gar­lic and ba­con, stir­ring un­til soft­ened, about 3 to 4 min­utes. Add the drained liv­ers, bay leaf and thyme, stir­ring oc­ca­sion­ally, un­til cooked through.

Re­move bay leaf and then pour in­gre­di­ents into a blender and blitz un­til fully com­bined.

Add salt and pep­per to taste, and then two ta­ble­spoons of brandy and process again. Tip spoon­fuls of pep­per­corn into ramekins and spoon in pate. Tap ramekins gen­tly against a bench to even out the pate sur­face and re­move air bub­bles. Cover and re­frig­er­ate for at least one hour be­fore serv­ing. To make the peach rel­ish: add all the in­gre­di­ents in a large pot, give a good stir and then bring to the boil on high heat. Re­duce the heat to a very low sim­mer and al­low to re­duce un­til the rel­ish be­comes a very deep brown colour.

Re­move from heat and al­low to cool. Serve pate and rel­ish with some crispy bread or crack­ers and cheese. Serves 4.

PHOTO: GLEN DAVID WIL­SON

Dan and Steph's pate and peach rel­ish.

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