Pate 'Pot' ideas please...

[nick_j007]

I shall be making a chicken liver pate as a starter for 8 people. I am looking for some really nice individual pots to serve it in. Ramekins seem too big as it's quite rich.

I wondered if some of those little jam jars would do the trick? You know, the ones they give in a B&B? Too small though? Otherwise would be nice when covered in butter as a topping.

Any other bright ideas on the presentation front would be very welcome.

Thanks!

[dougc]

Gu pudding pots - the little glass ones might do the trick. You'll have to eat loads of Gu though....

[Piglet]

You can buy little individual butter dishes, will find link when on pc not phone. Gu pots are ideal, as are creme brulee pots (costco & lidl have them), again it involves eating the dessert first!

[nick_j007]

Thanks both!

It's actually for a 'Come dine with me' cook-off between me and three other sets of parents (8 people in total!). My meal is in March...so plenty of time to eat those pots

I'm doing 'France' others are Italy and Spain, and a wild card which the person is yet to choose.

Should be interesting

Just tasted a trial chicken liver pate I made, and I wonder if people would prefer a pork pate? Liver may be a little strong for some?

Nick

[escargot]

Nick, what about pork belly rillettes? Devilishly simply to make and very French.

MC is the rillette queen if you need advice.

[Mobile Chicane]

Personally I'd make it as a rectangle then cut into slices, and serve with cubes of Montbazillac / dry muscat jelly. (Heat the wine and dissolve leaf gelatine in it then chill.)

Soaking the chicken livers in milk overnight will make them milder-tasting.

[nick_j007]

Mobile Chicane said:

Personally I'd make it as a rectangle then cut into slices, and serve with cubes of Montbazillac / dry muscat jelly. (Heat the wine and dissolve leaf gelatine in it then chill.)

Soaking the chicken livers in milk overnight will make them milder-tasting.

Liking the idea of that MC thanks. You mean make a rectangle of liver pate? What would you use to form the shape once blended?

I would also prefer to have it smooth rather than machine blended. My regular sieve was very hard work...I gave up. Is there something better to use?

Must admit I liked the idea of individual pots...also allows me to prepare in advance more simply

[Cactussed]

Mobile Chicane said:

serve with cubes of Montbazillac / dry muscat jelly.

[escargot]

nick_j007 said:

Mobile Chicane said:

Personally I'd make it as a rectangle then cut into slices, and serve with cubes of Montbazillac / dry muscat jelly. (Heat the wine and dissolve leaf gelatine in it then chill.)

Soaking the chicken livers in milk overnight will make them milder-tasting.

Liking the idea of that MC thanks. You mean make a rectangle of liver pate? What would you use to form the shape once blended?

A small terrine dish should do?

[Mobile Chicane]

Cactussed said:

Mobile Chicane said:

serve with cubes of Montbazillac / dry muscat jelly.

I've made this since and it's ace. Going to try it with port as well.

[escargot]

Champagne jelly works with pate really well too.

[condor]

Mobile Chicane said:

Cactussed said:

Mobile Chicane said:

serve with cubes of Montbazillac / dry muscat jelly.

I've made this since and it's ace. Going to try it with port as well.

I was sitting here thinking....oooh, I wonder where that idea came from

[sherman]

Plenty of ramekins to choose from here
http://www.nisbets.co.uk/products/AdvancedSearch.a...

[nick_j007]

Mobile Chicane said:

Personally I'd make it as a rectangle then cut into slices, and serve with cubes of Montbazillac / dry muscat jelly. (Heat the wine and dissolve leaf gelatine in it then chill.)

Soaking the chicken livers in milk overnight will make them milder-tasting.

Still liking the idea of the cubes there. Any recipe links to that please? You're suggesting an either or I assume? Which would be best in your view?

Also, am I on to something re moving away from the liver as some may not like it?

I cooked this recipe: http://www.bbcgoodfood.com/recipes/2338/chicken-li...

With thanks,

Nick

[Mobile Chicane]

nick_j007 said:

Mobile Chicane said:

Personally I'd make it as a rectangle then cut into slices, and serve with cubes of Montbazillac / dry muscat jelly. (Heat the wine and dissolve leaf gelatine in it then chill.)

Soaking the chicken livers in milk overnight will make them milder-tasting.

Still liking the idea of the cubes there. Any recipe links to that please? You're suggesting an either or I assume? Which would be best in your view?

Also, am I on to something re moving away from the liver as some may not like it?

I cooked this recipe: http://www.bbcgoodfood.com/recipes/2338/chicken-li...

With thanks,

Nick

That recipe looks lovely - I'd never thought to use pineau (difficult to find in the UK for one thing).

As the paté already has that in it, I'd leave the jelly idea alone. The paté on toasted brioche will be sweet enough (I think).

However do try soaking the livers in milk overnight once you've de-veined them, as this softens their flavour substantially. You could also try using pancetta rather than bacon.

Or do what Drew did at GFaW2 and serve slices of foie gras on toast with Sauternes jelly accompanying.

[nick_j007]

Mobile Chicane said:

nick_j007 said:

Mobile Chicane said:

Personally I'd make it as a rectangle then cut into slices, and serve with cubes of Montbazillac / dry muscat jelly. (Heat the wine and dissolve leaf gelatine in it then chill.)

Soaking the chicken livers in milk overnight will make them milder-tasting.

Still liking the idea of the cubes there. Any recipe links to that please? You're suggesting an either or I assume? Which would be best in your view?

Also, am I on to something re moving away from the liver as some may not like it?

I cooked this recipe: http://www.bbcgoodfood.com/recipes/2338/chicken-li...

With thanks,

Nick

That recipe looks lovely - I'd never thought to use pineau (difficult to find in the UK for one thing).

As the paté already has that in it, I'd leave the jelly idea alone. The paté on toasted brioche will be sweet enough (I think).

However do try soaking the livers in milk overnight once you've de-veined them, as this softens their flavour substantially. You could also try using pancetta rather than bacon.

Or do what Drew did at GFaW2 and serve slices of foie gras on toast with Sauternes jelly accompanying.

I used Sherry instead...shame you can't taste it

Someone said that Waitrose might sock pineau, so will check.

[Mobile Chicane]

Gerry's sells pineau, and IMVVVHO it is worth hunting this down as it has a 'raisininess' that nothing else quite has.