Casa Fin | Ricette - PÂTÉ - Grand Marnier Pâté (Rita and Tommie's)
| Recipe
Title |
 |
PÂTÉ - Grand Marnier Pâté (Rita and Tommie's) |
 |
||
| Recipe Author | |
Rita
Fin and Tommie Andersson |
| The Story Behind The Recipe | |
Shared with friends
and family at many a Swedish Christmas and Hudi Cup! |
| The
Recipe's Country of Origin |
|
France |
| Meal Type | |
Party catering |
| Preparation Time | |
30 mins, plus
refrigeration overnight (optional - plus soaking juniper if used: do
that the night before) |
| Cooking Time | |
10-15 mins |
| Oven Temperature | |
N/A |
| Number of Servings | |
Makes about 750ml of
pâté |
| Ingredients |
|
(optional :
soak 5 crushed juniper berries over night in a little Grand
Marnier) 1. 125g butter 2. 500g chicken livers (or duck) 3. 1 med onion, chopped 4. 2 spring onions, chopped (or French shallots) 5. 2 cloves garlic, crushed 6. 2 - 3 Tbs Grand Marnier 7. 1/2 cup thin cream 8. 2 teaspoon chopped fresh Thyme (don't used dried) 9. 2 Tbs Parsley, chopped finely 10. 2Tbs chives, chopped finely 11. nutmeg grated 12. salt and pepper |
| Ingredients Source | |
1. You will find your
pancetta piece at any good Italian Deli ..in the Deli section 2. I use a good heavy based Casserole - Bessemer Pot for this recipe |
| Cooking Instructions | |
1. Trim livers of
sinew. 2. Heat butter in a large heavy based pan. 3. Put livers, onion, garlic, in pan over med heat and stir until liver is almost cooked (still pink) and onion is soft. About 3 - 4 mins depending on size of livers 4. Add Grand Marnier (and juniper berries if used) Bring to boil and simmer on low 2 -3 mins. 5. Remove and cool slightly 6. Place mixture in blender. Process for 20-30 secs, or until smooth. 7. Add cream, process 10 secs 8. Add herbs, salt and pepper and process a few secs until mixed in 9. Spoon into 1 large bowl or several small ramekins and refrigerate overnight 10. Keeps c. 3 days in the fridge. Can be frozen |
| Serving Suggestions | |
ie Crusty French
bread or crackers Buon appetito! |