Creating dishes with popular pates

Press, 30 December 1985, Page 12

Creating dishes with popular pates

COOKING with

Celia Timms

Pate is popular and there is usually a flavour among the commercial products to suit most tastes. It can be served as a starter or entree or with before-dinner drinks. The following recipes suggest, ways to use the commercial product and I also include a good recipe for home-made chicken liver pate. Pate souffle: This is an easily prepared cold entree or luncheon dish, using a carton of commercially-made pate. The flavour is a matter of choice but I recommend eel pate. To serve six as an entree you will need: 1 carton (120/140g) eel pate 2 tablespoons butter 2 tablespoons flour 3 eggs % cup evaporated milk, or half and half with milk 1 tablespoon gelatine 1 tablespoon lemon juice salt, pepper and nutmeg to taste

Method:Leave pate until it is room temperature and then cream it until soft. Melt butter in small pan and add flour, cook for a minute then gradually add milk, stirring continually until smooth and thick. Add the lightly beaten egg-yolks and combine well. Stir in the creamed-pate. Soften gelatine in a little cold water and dissolve over hot water; add to mixture with lemon juice and seasonings to taste. Beat egg whites until stiff and fold in to mixture carefully.

Pour into small moulds or individual ramekins and chill until set. If moulds are used, turn out on serving plate or serve in the ramekins. Garnish as desired. A spoonful of chilled mayonnaise or salad cream can be served with the pate.

Chicken liver pate: This can be served as a starter in small pots or sliced accompanied by rusks or butter toast. It can also be used on biscuits with drinks. You need: » SOTg chicken livers 2 tablespoons brandy 60g butter 4 bacon rashers 2 small onions, finely chopped or grated ’A teaspoon thyme; bayleaf 2 tablespoons dry sherry S6g melted butter (additional) 4 tablespoons cream Method: A blender or food processor is needed to make this pate satisfactorily. Place chicken livers in a basin and pour over enough boiling water to cover. Stand until water cools then drain and repeat the process two or three times. Drain finally and turn out on paper towels and pat dry. Return to basin and pour over brandy; cover and leave to soak. Melt 30g of butter in a pan. Remove rind from bacon and chop. Add to pan with the finely chopped onions, bayleaf and thyme. Cook until onions are soft' but not browned and bacon is tender. In another pan melt the remaining 30g of butter; add drained livers and cook lightly, ensuring they are still pink. Transfer to pan with bacon and onions. Add

reserved brandy in which livers were soaked and cook 5 minutes over low to medium heat Remove from heat; - remove bayleaf and add sherry. Put mixture into blender and process until smooth. With motor running, pour in melted butter and cream. Pour mixture into terrine or mould, or small pots. Pate puffs: . Choux pastry puffs are filled with a pate mixture incorporating a commercial pate and served reheated, with drinks. They can also be served as an entree if .the puffs are made larger. For about 18 savouries you need: 50g butter % cup flour 2 eggs 150 ml water 200 g commercial pate IOOg mushrooms 1 bacon rasher % cup white sauce, medium thickness, well flavoured. Method:To make choux pastry cases: heat water with butter in pan until butter has melted. Add all of the flour at one time and beat for three minutes, on low heat. Remove from heat and add eggs, one at a time, beating very well after each addition. (Note: This can be done in a blender or food processor if the mixture is transferred to the processor after removing from heat.) Place in small spoonfuls or pipe on to a greased baking tray. Bake at 200 C for about 25 to 30 minutes. Turn off oven and leave for further 5 minutes. For the filling: chop mushrooms and saute with the diced bacon until soft. Combine with white sauce and softened pate. Spoon into cases. To .serve, heat in ; a 180 C oven for sto 8 minutes. '