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Celtic Radio Community > Scottish Recipes > Pate |
Posted by: Catriona 04-Dec-2003, 05:38 AM |
This is ideal as a starter or to serve as a buffet item. 8 oz chicken livers 6 oz butter Two teaspoons English mustard powder Scant teaspoon mixed herbs 1 clove garlic (either finely sliced or crushed) Two tablespoons Brandy. Salt and freshly ground black pepper (to taste). Melt 1 oz of the butter in a frying pan. Add the chicken ivers and saute on a medium heat for about five minutes, turning constantly. Then put into a blender. Melt the remaining butter and add to the chicken livers. Add the brandy, herbs, mustard and garlic and season well... you need to be careful about the amount of salt, but in my experience this needs a lot of pepper! Give it a quick blend until the result is a smooth paste. Put into a small mould or individual ramekins - smooth the top and then chill for a few hours or overnight. Serve with hot Melba toast or good French bread. |
Posted by: Catriona 04-Dec-2003, 09:29 AM |
Another quick pate! Smoked mackerel pate 2 fillets smoked mackerel (I like to use the ones that are peppered - it adds 'bite') 8 oz cream cheese Juice of ½ lemon Freshly ground salt and pepper, to taste Remove all the skin from the fish and make sure there are no bones. Place in a food processor with the cream cheese and lemon juice. Process until smooth. Taste and season according to taste (you may like more lemon juice) - then place in the refrigerator to firm up. Serve with toast or French bread. |
Posted by: RavenWing 04-Dec-2003, 12:05 PM |
I have a recipe for mushroom pate somewhere..I will post it when I find it. BTW Cat, I love your sig! |
Posted by: Catriona 04-Dec-2003, 05:38 PM |
I look forward to the recipe, RW.... And my signature is a well-known saying this side of the pond! The sad thing is.... I DO stuff mushrooms on occasions! Talk about double standards |