Saturday, May 23, 2009

Great Grandmother Bentsen’s LIVER PATE

Yesterday I made som of my Great grandmothers Liver Pate
it keeps well in the freezer
50gm Butter
90gm Plain Flour
600 ml Milk
Melt butter and whisk plain flour into butter over a low heat.
Slowly add milk while whisking and make into a White Sauce.
keep aside to cool.

1/2 kg Chicken liver.
Soak in mixture of milk and water 50/50 for
½ - 1 hours,
Rinse liver in plenty of fresh cold water.

Put 1/2 kg Ham Bits or Bacon
1 chopped onion and liver
through the meat mincer with the fine holes plate TWICE.
Then mix with the white sauce and
2 eggs
pepper to taste (approx 1/4 teaspoon)
NO SALT ham is salty as it is!!!!!
Blend altogether
Pour into foil trays with lids or soufflé containers.
Can be frozen.

Place pate in a baking dish with 1/4” of boiling water
In a preheated oven -
225c for fan forced oven or 240c for ordinary ovens
Bake for 45 minutes.
Water will evaporate throughout the cooking process.
After baking time is complete test with a cake tester if
after insertion the cake tester is clean cooking is complete
if not cook for a further 5 minutes and repeat the test.
For the Microwawe convection:-
8 minutes at 300 then 1 minute at 150

The finished product and the flavour was exquisite we had
some with Sundowners

Friday’s Dinner
Pork stir fry with home grown garden vegetables and steamed brown Rice

The Fresh harvest for the stir Fry
young yellow wax beans,
3 hot Bell pepers
Fresh Ginger and some
Thai Spinich

I went out to Robins Kitchenware shop a few days ago to buy a new knife sharpening steel, the old on had had it a long time ago.
The new one is diamond dust impregnated and should last a life time
It is a vast improvement on the old one it dos an excellent job.

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