Fritz’s pate June 30, 2011Posted by inspiredbywolfe in Chicken, Innards, Wolfe recipe.
When life gives you lemons, you make lemonade – or so the saying goes (although I prefer the addition of gin, myself). In this case, I will say: when life gives you liver, make pate!
Freezer roulette is something that happens on a fairly regular basis in my household. Most of the time I pull out what I want, and can identify what the different things are. In this case, I pulled out what I thought was a piece of goat to defrost, only to discover a bit further down the track that it was actually a bunch of chicken livers!
Not being deterred, I decided to follow Fritz’s advice and make some chicken liver pate. To start, I boiled onions, celery, parsley and a bay leaf in salted water. After a few minutes, I added the chicken livers, and simmered them for about 10 minutes.
The recipe then called for the livers to be coarsely chopped before blending; however, I decided my blender could handle whole chicken livers and chucked them in whole. I also added most of the onions and celery from the mixture. To the blender, I also added cognac, butter, nutmeg and mustard. The recipe also called for marsala but we didn’t have any on hand – so I added some grand marnier instead. I was also meant to add a whole chopped truffle – but funnily enough, I didn’t have one of those on hand either!
As an aside, I’ve decided it’s impossible (for me) to take nice, or at least OK, photos of pate. It’s browny-grey and not great to look at. So I apologise for the photographs!
Not having a specific terrine mould, I buttered a loaf pan and added the pate mixture into it. I left it to chill overnight in the fridge.
The recipe instructed me to remove the pate from the mould and then slice it to serve. However, even after chilling, I found the pate too soft to just slice up. I used a cookie cutter to help shape some pate, in an attempt to get a nice looking piece on the plate.
I served the pate with some rye sourdough bread, homemade olives, and a salad.
Having never made pate before, I was surprised how easy it was. It was minimal effort for a great result! The taste was fantastic – the livers came through but were quite mild in their taste, and the flavours of the cognac and grand marnier came through. While it was quite different from the goat I’d been planning, I was still very happy with the result.