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Camile · Posted: Sat Oct 31, 2009 7:23 pm Post subject: PORK LIVER PATÉ

Hi guys,

Here is the recipe I used to make a smooth pork liver pate and it worked a treat.

http://www.notdelia.co.uk/chicken-or-pork-liver-pate/

It's one of the few that doesn't call for minced meat or the likes to be added ..

I made a batch with dried cepes in there and I think it's lovely

Camile

dizandstell · Posted: Sat Nov 14, 2009 9:56 pm Post subject:

Hi Camile

Great recipe and I've spotted it just in time as we pick up our slaughted pigs on Monday. These are our first home reared, not sure how I feel about seeing them slaughtered but looking forward to tasting them.

Anyway, do you know whether the pate can be frozen? I suppose I could freeze the liver and make it nearer the time when it's needed.

Thanks

Camile · Posted: Sun Nov 15, 2009 10:09 am Post subject:

Hi Diz,

I know how you feel about the pigs because it was the exact same for us a couple of weeks ago .. the very first pigs.

But I was glad to have them done in a small butcher's abattoir so I could be there with them when slaughtered.

You won't be disappointed with the meat ...

and do you intend to do sausages and all ? will the butcher cut it up for you ?

I have a sausage stuffer here if you need .. and I think I still have some casings.

Exiting times so it is !

Keep us posted
Camile

dizandstell · Posted: Sun Nov 15, 2009 11:08 am Post subject:

Hi Camile
Thank you for the offer of the sausage stuffer. We have a Mincer/stuffer which we use to make our own. Its quite theraputic isnt it.
With the Pate haveing cream in, do you know if it can be frozen. It would be good to have on Chrismas day. We are aiming to have dinner with all our own produce, including wine. But sadly, not the single Malt!!!
Regards
Stell

Camile · Posted: Sun Nov 15, 2009 2:14 pm Post subject:

Hi again,

Well that pate freezes well because I made a big batch and froze it into a couple of days portions.

Took one out this week and the pate was as good as fresh .. .

Good luck,
Camile

dizandstell · Posted: Sun Nov 15, 2009 7:13 pm Post subject:

Excellant,
Thank you

Not_Delia · Joined: 20 Nov 2009 Posts: 5

Hi, nice to meet you all.

I'm Not Delia, but you can call me Kay if you want to. Very Happy

Thanks for saying such nice things about my recipe. Cooking is my hobby (although I do have some cheffy type of qualifications). Let me know if there's anything I can help you with, and I'll do my best. Can't guarantee I'll know the answer but I'll try to find out.

Best regards

Kay