Recipe: Messing about with a pate
Saturday 05 June 1993
Chicken Liver, Mushroom
and Brandy Pate
Ingredients: 8oz (225g) chicken
livers, trimmed, washed, dried
and roughly chopped
1 small onion, peeled and
2 cloves garlic, crushed
2tbs chopped parsley
1-2tbs good brandy
1oz butter or 1tbs olive oil
4oz mushrooms (or more to
salt and freshly ground black
Preparation: Sweat onions in butter until soft. Add garlic and chicken livers. Cook over medium-low heat until livers are light brown. Add mushrooms, parsley and season. Cook for another 2-3 minutes. Splash in brandy. Cook on high heat for 1 minute. Remove from heat and puree in food processor. Decant to ramekin or dish. To prevent greying of the top, seal with another ounce of melted butter.
The second winning recipe, from Clair Pattman of Teddington, Middlesex, carries over the earthy taste of mushrooms, but suits vegetarians. She found it in Gail Duff's Vegetarian Cookbook.
Lentil and Mushroom Pate
Ingredients: 1 bayleaf
4oz (115g) brown lentils
4oz (115g) button mushrooms,
wiped and sliced
2-3tbs olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1tsp fresh thyme, finely chopped
2tbs fresh parsley, chopped
lemon juice to taste
salt and pepper
Preparation: Rinse lentils. Bring to rolling boil, drain and simmer again with half-pint fresh water, bayleaf and seasoning until tender and water is absorbed, approx 20-30 minutes. Discard bayleaf and mash lentils. Chop onions and sweat over low heat in olive oil until nearly translucent. Increase heat slightly and add mushrooms and garlic. Cook until they are just turning golden. Remove from heat and puree with lentils, thyme, parsley and tahini. Thin with lemon juice and season to taste. Cool to room temperature, decant to ramekins and chill.
Next week, the last of the pates. New recipes are invited for cooking with summer fruits. The prize will be Chateau Coutet 1983 Barsac, the first of a long line of great sauterne vintages in the Eighties, from Reid Wines. Send your entries, stating source if not original, to Emily Green, Recipe, Weekend Features, The Independent, 40 City Road, London EC1Y 2DB.
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