"sf" > wrote in message
...
> On Thu, 24 Jan 2013 17:20:41 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > I lost which thread drifted into chopped chicken liver... but here's
>> > and example of each type for you to decide if what you do is more like
>> > chopped chicken liver or chicken liver pate. I doubt you make a
>> > mousse.
>> > http://www.food.com/recipe/jewish-de...-livers-369052
>> > http://www.simplyrecipes.com/recipes...en_liver_pate/
>> > http://smithratliff.com/2012/03/26/j...-liver-mousse/
>>
>> Thanks for those
>>
>> I make my pate with chicken livers, shallots, bacon and olive oil. I
>> sometimes add brandy too, but I always make red onion marmalade to serve
>> with it. I often leave the chicken livers (rough) rather than blending
>> them
>> smooth. I never add egg. Not too unlike the chopped chicken liver
>> though
>> --
> Whatever it is that you make, I think I'd like it!
>
> You make onion marmalade? Will you post your recipe for it... pretty
> please?
Approx:
1kg red onions peeled halved and sliced
2 tblsps EVO
Good pinch of sea salt
150ml red wine
3 tblspns Balsamic vinegar
3 tblspns white wine vinegar (I use one in which I have steeped rosemary)
6 tblspns soft brown sugar
You need a heavy preserving type pan. heat the oil and add onions and salt.
Cook over low/med heat (about 30 mins) to caramelise. Keep an eye on it
that it doesn't catch and stir from time to time. Raise heat and add wine
and vinegars. Bring to the boil and reduce heat. Stir in the sugar and
cook on low heat, stirring occasionally for another 30-40 minutes and most
of the liquid has evaporated. You will probably like to add pepper at this
point but I don't bother. Taste it and see, but remember the flavour will
mature over time. Fill your jar/bottle and make sure there is no headspace.
Store in cool dark place for about one month to allow flavours to develop,
but Himself will open one almost straight away if I haven't made it for a
while
) It is very good with meat loaf btw
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