I’ve had a bit of a craving for pate on toast recently and made a school boy error, I’d been happily munching my way through 2 pieces of toast with pate on for a week, nothing posh, just a bog standard Smooth Brussels Pate. For a week I suffered awful symptoms of having been contaminated and still I didn’t investigate …then when I came to do the online shop I thought to check the ingredients of the pate before I popped it in the basket. Milk! Oh bugger!
So naturally I went through several other pates to check their ingredients, they all had milk, butter or cream in them. I felt silly that I’d not made the connection before but I’d been the only one to tuck into the Duck and Orange Pate that I’d bought at Christmas and I know I’d checked that!
That got me thinking, if the only pates I could have were a) seasonal and b) expensive, then I’d have a go at making them myself.
I love liver pate and enjoy bot smooth and chunky so I had a look around for recipes to give me inspiration, they all seemed to have dairy in them in one form or another. So I did what I do best….made it up as I went along! 9 times out of 10 it works so why not this time hey?
So this recipe was another of Rebecca’s ‘throw it together and hope for the best’ creations. Let me know if you agree, but I’m pretty blooming chuffed with myself here and now I have an excellent base recipe with the perfect ration of ingredients my imagination can run wild.
It just goes to show how simple this recipe is to make, and as i only wanted to use enough ingredients to make one pot of pate, I had enough of the meat to weight out and bag up for three more pates in the future, I’ve just frozen these for another day and will probably use the meat as a base to some different flavours of Homemade Pate, watch this space!
- 100 g chicken livers
- 80 g unsmoked streaky bacon
- 1 medium red onion
- plenty of salt and pepper
- 50 ml soya cream
Fry all the ingredients (minus the cream) in a pan until the liver and bacon are well cooked
Add the contents of the frying pan to a food processor and then add the cream, blitz until the pate has reached the consistency you are happy with.
Spoon the pate into a suitable dish and smooth the top flat.
Pop in the fridge for at least 2 hours before eating on toast…I like to have mine with a choice of chutneys I have in the cupboard.
The pate should keep for 5 days as long as you keep it covered.