Mrs sabangs famous Pate'

**sabang** · 21-05-2008, 02:43 PM

Well it's famous locally anyway- whenever she knocks up a Batch, it's soon snapped up by local expats. Quite easy to make actually, maybe a bit messy and time consuming. Cheap too, and better than most of the expensive imported Pate's you find in the supermarkets.

Todays Batch is Chicken liver Pate'- but mrs also does a mean pork liver pate', and duck liver pate'. Lets start with the basic ingredients:-

Thats 1.5 kg of chicken livers marinating (mrs gets them from Foodland now- the market liver is not deveined. Only costs a bit more, and much less time consuming)

Pork fat is optional- mrs uses it, but the more squeamish or health conscious can substitute by using more bacon instead. Either way, this is no Slimmers recipe.

A pack of bacon, make sure you get a bacon with plenty of fat though. Actually, if you substitute bacon for pork fat, Mrs reckons the pate' keeps longer.

But this recipe keeps for at least a week in the fridge, and you can freeze it for months, no ploblem.

Eight hard boiled eggs.

A pack of butter- you'll need about half of it for this batch of pate'.

Six nice big onions.

Not shown- salt, black peppercorns, oregano, thyme and three bayleafs.

The first step is to marinate the chicken (or pork or duck) liver in-

One glass of red wine (Port wine is great to use if you have it available- but any cheap wine will do, even white).
One Tbsp oregano.
Half Tbsp thyme (use more thyme, less oregano for pork liver)
Three bayleafs
One Tbsp (level) of black peppercorns. You can grind these if you prefer- mrs prefers whole peppercorns.
Three decent pinches of salt

Marinate for at least two hours, preferably overnight in the fridge. Then let the fun begin.

**sabang** · 21-05-2008, 03:04 PM

Don't you just love the smell of onions frying?

Chop them up finely, melt half the pack of butter in a sucepan and add four Tablespoons of oil- preferably Olive. Stir in them onions, and if you are using pork fat slice about 200 grams, reasonably thinly, and add that too (no need if you are just using bacon)-

Simmer on a medium heat until the onions are translucent, and just starting to brown at the edges.

Mrs slicing the pork fat-

When those onions are good and ready, take out the pork fat- you can see it on the left- and pour in the marinated livers. Stir it all up, not too vigorously, and let the mixture warm up over the heat for another five or six minutes.-

Meanwhile, preheat the oven to 180 degrees, slice the hard boiled eggs in half, smear a baking tray with some more butter, and place the eggs yolk down on the tray-

Pour the liver n' onion mix on top and smooth it down-

Put the bacon on top, and the rendered pork fat too if you are using it-

Mrs sometimes drizzles some more melted butter on top, but this is optional. Sprinkle another two pinches of salt over the mess. Then into the preheated Oven, to bake for about 35 - 40 minutes:-

**reinvented** · 21-05-2008, 03:18 PM

i love pate
but dont think i wanted to know how it was made

good thread though

**Norton** · 21-05-2008, 03:19 PM

Originally Posted by sabang

Then into the preheated Oven, to bake for about 35 - 40 minutes:-

What temperature? I can wait 35 - 40 minutes for the answer.

**Norton** · 21-05-2008, 03:21 PM

Nice kitchen. Oddly familiar!

**sabang** · 21-05-2008, 03:24 PM

The smell of all this cooking would make anyone hungry, so mrs quite wisely is simultaneously cooking up some good ole' southern slow food-

In the crockpot there is-
A pork loin, underneath it all
Two sliced spuds
two roughly sliced carrots
Two onions, halved and placed in face down
Pour in half a glass of orange juice, crumble in one chicken Oxo (or some such stock)
Add some sliced parsley, and a pinch of oregano, and let it stew.

Marvellous things those Crockpots.

And now it's time to take out the Baking tray-

We don't have Pate' yet, but it's getting there. Take off the bacon and pork fat, spoon out the hard boiled eggs, and plonk them all in a Blender-

No harm in a few chicken livers going in the blender. Spoon in the fatty juices from the baking tray also-

And give it a real good whizz up, until it's good n' smooth. Mrs reckons 2-3 minutes-

Now if you like a very smooth pate', you can also blend the livers. We prefer not to. Just add the blended mix to the liver in the baking tray, and mix it all up until it is a uniform colour-

And there you have it- Chicken liver pate'.

**sabang** · 21-05-2008, 03:26 PM

Originally Posted by Norton

What temperature?

180 degrees Norty.

**sabang** · 21-05-2008, 03:40 PM

Mmm, that orange pork concoction is looking good-

The Pate' must of course be put into appropriate sized containers, and cooled-

Thats about 80% of the 1.5 kg batch.

And I'm ready for my dinner, it tastes excellent with some Creole spice sprinkled on top-

I hope the somewhat messy process does not put you off Pate', it's actually very good.

A little experimentation with this recipe is quite acceptable also. Everyones taste differs, and the quantities given are not set in stone, vary them to taste-

Try adding some parsley or cilantro to the mix. Or garlic. Chili's didn't work though.
Vary the pork and bacon fat to taste. Cut out the pork fat entirely if you like- substitute with more fatty bacon.

Enjoy. Mrs sells those small tubs of Pate' for 70 bht each to local friends. Prolly way too cheap, but she reckons it means the stuff we consume is free.

**chitown** · 21-05-2008, 03:50 PM

Another awesome recipe thread!

Looks tasty and i wish I was there......

Thanks Sabang, keep them coming!

**Thai Pom** · 21-05-2008, 04:19 PM

Always wanted to know how to do a pate. Off to the supermarket. Cheers

**stroller** · 21-05-2008, 04:43 PM

Originally Posted by sabang

No harm in a few chicken livers going in the blender.

It looks like the chicken livers were shopped, was this before or after marinating?

Thanks for the inspiration to get some pate going.

**sabang** · 21-05-2008, 04:58 PM

The livers weren't chopped stroller- it's just that with all the marinating, cooking and mixing, they mostly just come apart anyway. The few that are left together we just leave- it adds a pleasant contrast to the texture of the pate', so we don't bother pureeing everything.

**peterpan** · 21-05-2008, 05:04 PM

I love pate and have been making my own for years, recipe a little different, I like to use Flamed Brandy with the chicken livers. Use some little pots I found in home pro, great breakfast spread on home made Sour dough toast.
Happy to see yr a man of great class, how can I tell ? I see Marmite in your bench.

**Norton** · 21-05-2008, 05:08 PM

Originally Posted by peterpan

I see Marmite in your bench.

Didn't see him. Usually easy to spot!

**sabang** · 21-05-2008, 05:27 PM

Originally Posted by peterpan

I love pate and have been making my own for years, recipe a little different, I like to use Flamed Brandy with the chicken livers. Use some little pots I found in home pro, great breakfast spread on home made Sour dough toast. Happy to see yr a man of great class, how can I tell ? I see Marmite in your bench.

Yeh, with a bit of imagination theres no end to what you can do with pate' PP.
I'd like to do a Pork liver pate, using cider as a marinade. Maybe a tuch of Sage?
Desperate to find a decent source of goose livers too- Pate' de Foie Gras, yum. Might even use Grand Marnier to marinate that one. Maybe some dried orange peel too.
Maybe some stewed apples cooked up with the onions- no end of possibilities.

p.s- Thats Vegemite on the Bench.

**gusG** · 21-05-2008, 07:33 PM

Looks so good, I'm gonna make it as well, and then maybe add it to my menu. Well done sabang, great thread.

**Gerbil** · 21-05-2008, 07:37 PM

Hmm... I have an 'Instant Foie Gras for Lazy Bastards' recipe. Might cook up a batch tomorrow.

**peterpan** · 21-05-2008, 08:04 PM

Originally Posted by sabang

p.s- Thats Vegemite on the Bench.

Dam, I meant Vegemite, I wouldn't touch that Marmite stuff with a very long pole. I need to put a disclaimer on my posts.
Ignore any errors in transmission, spelling, punctuation or actual content, as they are due to age, Alzheimers, mental dysfunction, alcoholism and not the fault of the poster.

**Jet Gorgon** · 21-05-2008, 10:22 PM

Thanks much, Sabang and Mrs S. It looks awesome -- I was looking for a pate recipe recently; this looks fab. As does the chop crockpot meal.
I reckon Mrs S should charge Bt100 a pot. Input cost inflation and all that.

**Timber** · 21-05-2008, 10:54 PM

Great looking pate. Your idea for Goose Foie Gras Pate sounds great. I buy my fg from the highend shops here in Bkk but it all comes flash frozen and is ridiculously expensive.

**Wayne Kerr** · 21-05-2008, 11:42 PM

Looks good mate. Visited in a beach in the Philippines called "Sabang" and had some great food. Any connections mate?

**sabang** · 21-05-2008, 11:57 PM

^ Oh Yeh. I used to have a half share in a resort there (Sabang in Oriental Mindoro)- hence my Nic.

**Northern Scum** · 21-05-2008, 11:57 PM

I like your kitchen, Sabs. Nice place.

**sabang** · 22-05-2008, 10:09 AM

Originally Posted by gusG

Looks so good, I'm gonna make it as well, and then maybe add it to my menu. Well done sabang, great thread.

A local expat owns a bar/restaurant with a small outlet shop for stuff that falangs like. He's talking to mrs about putting her pate' up for sale as well.

**Norton** · 22-05-2008, 02:28 PM

Originally Posted by sabang

He's talking to mrs about putting her pate' up for sale as well.

Get some labels with fancy hi so French language name. Price should increase from 70 baht to 200 baht!

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