Make your own paté
There is much satisfaction in making our own gifts, as there is likewise great appreciation from those who receive them. Here is an item which we often include among our gifts during the holiday season – homemade chicken liver paté. Packaged with grapes and melba toast in a beautifully trimmed basket, this will delight any recipient. So here is the recipe which was generously given to us by our son-inlaw Graham. It is easy to follow, so do try it.
The Private Kitchen Liver Paté
Chicken liver is the best alternative to goose liver which is expensive. It is comparatively good. Ingredients: 250 gms chicken liver enough milk to soak the liver 250 gms butter 30 gms onion, chopped 50 gms apple, chopped 5 gms garlic, crushed a pinch of dried thyme 2 tsps oil 4 tsps brandy 4 tsps white wine or apple juice 2 eggs Procedure:
Clean liver, taking away its filmy skin cover. Soak in milk for 2 hours or overnight.
Melt butter and sauté onion, garlic, apple and thyme; allow it to cool.
Flambé with brandy then douse the flame with the wine.
Simmer for a while but do not let it dry out. Combine all ingredients and put in a blender with eggs and liver. Liquefy then strain, if necessary. Pour into six ramekins and bake in water bath for 20 to 30 minutes at 100-120ºC. Remove from oven and let cool. When still warm cover with extra melted butter and garnish with a little dried thyme and a piece of bayleaf. Refrigrate when cool. There you are – perfect homemade paté! Then look forward to happy holidays!