Last Request Chicken Liver Pate
Before the firing squad, I'd have this. From the food and travel website,
Steak Diane | Gordon Ramsay
Gordon Ramsay's recipe for traditional steak Diane from the Cookalong Live 70s themed menu.
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Kevin's Basic Homemade Pate Recipe
A quick video on how to make my no nonsense but super tasty Pate. This is the basic pate, you can add mushrooms (Shitake, Brown, Enoki) and different types of booze (Choya, Red wine, Bourbon etc) to mix things up... if cooking mushrooms then really fry them off until all water has gone. I hope you enjoy!
20 Cent Fancy Toast Chicken Liver Pate | A Cook Named Matt
In This video I will be making Chicken Liver mousse on some sour dough toast ! super simple recipe any chef or cook can make
Ingredients:
(Plum mustarda)
-1/2 lbs Plums or fruit of choice
-3 tbsp mustard seed (cooked, refer to video)
-1 cup rice wine vinegar
-honey to taste
-1 tablespoon red tuxedo
-1 tbsp grated fresh ginger
-1 tbsp sesame oil
-in a pot bring to a simmer, rice vinegar, honey, red tux, ginger and taste.
-while still hot , pour over plums and mix with cooked mustard seed, sesame oil and taste.
-chill in fridge
(Chicken liver mousse)
-1 lbs chicken livers soaked in milk overnight
-1 shallot chopped
-1/2 yellow onion chopped
-1/2 cup bourbon or brandy
-1/4 tsp pink salt Prague #1
-1 1/2 TBSP Lemonade Thyme
-1/2 Cup Cold Butter
-sauté shallots and onion until translucent, set aside.
-in the same pan sear off the chicken livers on high heat, dont overcook!
-add in the pink salt and bourbon.
-put everything into a blender including the Lemonade Thyme.
-while blending emulsify with cold butter piece by piece.
-blend on high til smooth for about three minutes.
-pour into a container or jar and cover with parchment directly on the mousse.
-chill for atleast six hours.
(Sour dough bread)
Recipe found here
Serve on toast with mustarda ,toasted pistachio, and some flakey salt to finish.
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Matt Broussard Flakey Salt flaky salt
UNCUT: Country Ham Pâté with Stephen Barber
Chef Stephen Barber of Farmstead at Long Meadow Ranch in St. Helena, California shares his recipe for Country Ham Pâté.
To learn more about the National Pork Board's resources for foodservice, visit:
You'll never buy Chicken Liver Pate as good as this!
Once you try Homemade, you will never buy chicken liver pâté again!
There’s no better spread, over slices of baguette or your favourite cracker. Silky and smooth, it’s the perfect appetizer everyone loves. Ideal for dinner parties, cocktail parties, and the festive seasons. Pâté can also make a great food gift, placed in little glass containers.
Make sure your butcher has cleaned the livers. If not, pull out some of the membranes, and look out for any gallbladders, been green in colour, they are easy to spot. Don’t miss any as they are bitter and will ruin the taste.
A good pâté should be smooth, without any lumps and easy to spread. This recipe takes it another step for extra smooth. I use a little bacon in mine, for that hint of smokiness and smoother flavour.
FYI, Pâté also has health benefits, as livers contain vitamin B12 which is commonly deficient, particularly in older people.
It will keep one week refrigerated. Simply cover it well in cling film, or reline with melted butter after use. Enjoy my Extra Smooth Chicken Liver pâté today!
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