Greetings Ian;

Thanks for posting your pate recipe a while back. I like the kind of
recipes that aren't too precise and therefore I don't feel guilty about
modifying them to my taste the first time round. :>)) In the case of your
pate, I only veered to the extent of deglazing the pan with a smallish touch
of Amontillado after the sautéing process.

The result is just the kind of pate I really prefer.... light, smooth,
slightly pinkish and subtly flavoured. This goes under the heading of
keeper.....
--
Many thanks
Chuck
So much wine; So little time!

To reply, delete NOSPAM from return address

Chuck, would you post that recipe as I cannot locate.

dick

"Chuck Reid" > wrote in message
...
> Greetings Ian;
>
> Thanks for posting your pate recipe a while back. I like the kind of
> recipes that aren't too precise and therefore I don't feel guilty about
> modifying them to my taste the first time round. :>)) In the case of
your
> pate, I only veered to the extent of deglazing the pan with a smallish
touch
> of Amontillado after the sautéing process.
>
> The result is just the kind of pate I really prefer.... light, smooth,
> slightly pinkish and subtly flavoured. This goes under the heading of
> keeper.....
> --
> Many thanks
> Chuck
> So much wine; So little time!
>
> To reply, delete NOSPAM from return address
>
>

Sure Dick;

Ian's Pate;

(Sauté chopped onions and garlic in butter with a faggot of herbs, add
tidied up livers, cook on high heat three mins until coloured on outside,
pink inside. Remove herbs, scrape rest into blender, cool a bit then whiz
adding remainder of butter (start with half weight of livers, and use 1/4 of
that for frying). Season carefully, and add a good dollop of brandy. Tip
into dish and allow to set, before covering with clarified butter.

I modified the recipe to the extent of using one shallot with the onions and
garlic because I had one left and it needed using; a "faggot" of fresh
thyme only; deglazing the pan with Amontillado after the sautéing; adding
a bay leaf to the top as decoration in the melted clarified butter.

Shared it with family and friends at yesterday's Thanksgiving dinner and
couldn't resist it this morning on a bagel for break fast. Yum Yum.

Salut/Hi Chuck Reid,

le/on Mon, 13 Oct 2003 09:46:03 -0400, tu disais/you said:-

>Ian's Pate;

I suppose I'd better post the "real" recipe, if only to give credit where
credit is due.

----- Now You're Cooking! v5.62 [Meal-Master Export Format]

Title: Pate Maison (Chicken Liver)
Categories: french, offal, poultry, starters
Yield: 8 servings

225 g chicken liver
112 g butter
1 md onion; finely chopped
1 sm bouquet garni
1 garlic clove; finely chopped
1 seasoning
1 tb brandy
1 clarified butter; to cover

Chop the onion and garlic finely and soften in 1/4 of the butter until
just turning colour. Add the liver, herbs (bay, thyme parsley) and
seasoning and fry together over highish heat for about 3 minutes. The
livers should be well stiffened and slightly coloured, without
becoming leathery. Cool a little then chop very finely, or mince if
the quantity is large. (I do this in a blender - IMH). Pass through a
fine sieve (not if blended) and work in remaining butter, well
creamed (in blender, just add and whirl a bit). Add the brandy, check
the seasoning and then fill into a china pot. Smooth over the top and
cover with a layer of clarified butter.

Recipe "Cordon Bleu cookbook" Hume & Downes
Mmed IMH c/o Golam BBS Fido 2:320/116.14

-----

--
All the Best
Ian Hoare

Sometimes oi just sits and thinks
Sometimes oi just sits.

Salut Ian;

I really liked the more free form version :>)) Gives me lots of room to
swing my elbows.
--
Regards
Chuck
So much wine; So little time!

To reply, delete NOSPAM from return address

"Ian Hoare" > wrote in message
...
> Salut/Hi Chuck Reid,
>
> le/on Mon, 13 Oct 2003 09:46:03 -0400, tu disais/you said:-
>
> >Ian's Pate;
>
> I suppose I'd better post the "real" recipe, if only to give credit where
> credit is due.
>
>

Salut/Hi Chuck Reid,

le/on Tue, 14 Oct 2003 09:59:12 -0400, tu disais/you said:-

>Salut Ian;
>
>I really liked the more free form version :>)) Gives me lots of room to
>swing my elbows.

I guessed that might be your response! Makes no odds to me if anyone wants
to very/improve/play with any recipes I post, though when it's a recipe of
my own, I'd prefer it if people would try it _exactly_ as writ just once.
The terrine that John and Josh have asked for the recipe of is a case in
point. I've been fiddling with this for about 6 years now, first getting
the types and proportions of the meats right to my taste, then the
seasonings and finally the texture. I'm pretty happy with it now, and all I
ask is that if anyone passes it on as "Ian's", they respect the recipe as
it is - by all means adding "Chuck's comment - add more pepper and use
cider insteads of wine " or whatever.

The only point I get twitchy about is if I post a recipe for a great
classic. As I said one in another place "You can cook shoe leather in axle
grease if you like, and call it what you like. BUT if you post the recipe
under the name of "Coq au Vin", I will point out that with neither cock nor
wine, it _isn't_ "Coq au Vin"." So if I post a recipe for a great classic
dish, if you don't want to try it unchanged, fine, but don't call it by the
classic name.

Anyway, I'm glad you enjoyed my "free form version."


--
All the Best
Ian Hoare

Sometimes oi just sits and thinks
Sometimes oi just sits.