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Blog: Monitouille Topics:Cooking, Recipes, Peruvian -
Tag Archives: pâté
Ver post de Appetizers
Normal
1h
20m
Artichoke Pâté
Difficulty Level
Preparation Time
Cooking Time
Season of artichokes in Berlin. So I wento to the Turkish market, opened every Tuesday and Friday, and saw this huuuge artichockes. They reminded me of the ones we have in Perú.
So, of course I bought 4 of them and decided to prepare this delicious pâté for the weekend. Friday night with Franzis and Clovis (my roomates) we had 2 with some nice wine and Sunday we had more friends over and we had the rest as an appetizer before the delicious cebiche I prepared, because I had Peruvian lemons with me!! So, getting back to the pâté, gourmet and delicious. You will surprise anyone with it, believe me!!
Posted in Appetizers
Tagged artichokes, appetizer, cooking, guests, parmesano, step by step, pâté, artichoke pâté, recipe, yummy
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Ver post de Appetizers
Newbie
40m
3h
Chicken liver pâté
Difficulty Level
Preparation Time
Cooking Time
This recipe is perfect for a special occasion with a guest/guests. Elegant and delicious.
Always surprises!
Ingredients.
- 250 gr. chicken liver.
- 1/2 chopped medium white onion
- 1 peeled and chopped small apple
- 1 tablespoon of gelatin
- 1 tablespoon of mustard
- 90 gr butter
- nutmeg
- 1 white wine glass of cognac/port/brandy.
- salt and black pepper
- thin, crisp toast, to serve
- berry marmalade (optional), to taste
Preparation.
- Boil water with some salt and add the liver. Cook for aproximately 5 minutes.
- Melt the butter in a frying pan (some oil will prevent it from burning easily) and fry the onions until soft in medium heat.
- Add the apple, mustard, nutmeg, salt, black pepper and leave cooking until the onion and apples look the same.
- Add the liver and a soup spoon of its stock and leave it for a couple of minutes on low heat.
- Let it cool and purée in a food processor or blender with the gelatine (dissolved with some liver stock).
- Add the cognac.
- Try and season if necessary. A lot of black pepper would make this pâté a “black pepper pâté”, anothe variation could be adding different herbs as well.
- Transfer the pâté to individual pots or ramekins and let it chill until set.
- Serve with toast, berry mermelade and a good strong and mature wine that will tune in… I had a D.O Toro (Spain) excellent wine.Delicious!
