I am going to try to make pate at home, a very simple and basic type. Does anyone make their own pate (chicken liver)?.... If so, may I ask what cream you use please and where you buy it?

 

Many thanks

Edited November 19, 20196 yr by james.d

Here's a few recipes (good luck!):

2 c. (about 1 lb) chicken livers
2 tbsp. minced shallots
2 tbsp. butter
1/3 c. cognac
1/4 c. heavy cream
1/2 tsp. salt
1/8 tsp. allspice
1/8 tsp. pepper
1 tsp. chopped, fresh thyme
1/2 c. melted unsalted butter
Kosher salt and pepper

 

6 ounces chicken livers, cleaned, rinsed, and patted dry
Salt, pink peppercorns, for seasoning
Grape seed oil or canola oil, for searing
1 shallot, finely minced
4 sprigs thyme, leaves only
1 teaspoon chopped marjoram
Zest of 1 lemon
1 tablespoon cognac
¼ cup heavy cream, warm
¾ cup cold unsalted butter, cubed

 

350g chicken livers, cleaned
175g butter, diced
1 shallot, finely chopped
1 tsp thyme leaves, finely chopped
75ml Madeira
75ml double cream
½ tsp salt
1 allspice berry, ground
¼ tsp ground ginger

 

No cream:

1 pound chicken livers
Kosher salt
1/4 cup chicken fat (schmaltz), more as needed  
1 large yellow onion, finely minced
3 large hard-boiled eggs, chopped
1/4 cup crisp-fried chicken skin, finely minced
Freshly ground black pepper
Garnish: minced crisp-fried chicken skin & hard-boiled eggs

 

 

Thanks Michael, the recipes look rather advanced and for future tries. Which heavy/double cream do you use available locally?

Thanks again.

I use Anchor whipping cream, on the front of the carton it just says whipping cream. It's a good consistency and my pate always comes out great. You can buy it from Macro.

The Emborg pasta cream is thicker that the whipping stuff

 

Caramel Nut Tart Recipe | SimplyRecipes.com

 

This came out absolutely great.

Edited November 19, 20196 yr by wgdanson

Thank you all for replies, I will try both creams. Thanks again.

No cream needed.  See, for example https://www.deliaonline.com/recipes/international/european/french/chicken-liver-pate-with-cognac-with-sweet-and-sour-red-onion-salad

IMHO a good Jewish chopped chicken liver or pate does not use ant y cream, it uses schmaltz.  Schmaltz is basically rendered chicken fat.  Since it is not available here I use chicken skin, which contains the fat.  I fry the liver with the chicken fat until they are just barely done, still pink inside.  I remove the liver from the pan and caramelize sliced onions in the fat  and then put the onions, liver and skin in a fond processor and and salt and pepper. a dab of sherry if I can find it , a hard boiled egg and pulse the mess.  The chicken skin replaces the schmaltz in the mixture and adds the creaminess.  Pulse a few times if you like "chopped" liver and more if you want pate.

Thank you Wayned, that sounds nice and also pretty simple. Cheers.

Edited November 20, 20196 yr by james.d