Thread: Mrs sabangs famous Pate'

Originally Posted by sabang

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.

Which bar Sabers ? I will pick some up when I come to Pats next month if she has worked out a commercial supply deal with him by then.

Thanks for the effort in posting the pate recipe, fantastic

Originally Posted by peterpan

Which bar Sabers ? I will pick some up when I come to Pats next month if she has worked out a commercial supply deal with him by then.

If we've got some on the go, just have a few from us. The pate' selling from the shop might eventuate, might not (TIT). He certainly won't be letting it go for 70 bht though.

Paté

See, the accents work fine on this forum. Just don't hit it first and then the e.

Any chance of picking up a few kgs on the weekend?

Originally Posted by sabang

Chili's didn't work though.

I think you could add finely chopped chilli pieces to the mixture after it is cooked and before it is cooled.

Originally Posted by Wayne Kerr

Any chance of picking up a few kgs on the weekend?

Sure. Actually Mrs just did another batch wayne- I'll PM you. She's got at least 1kg available, maybe 1.5- if you need more will have to prearrange so she can get working on it.

Sab, can you freeze it? I'm going to make some with a big splash of sherry in it.

No problem- it freezes well Jet.

Thanks. I shall attempt it when the dam shop gets chicken livers.

Question:

Whenever I've made pate, I've put a layer of melted butter on top (which cools & solidifies). I'm not actually sure why, just that's the way my Gran did it. Nobody does this? No need?

Isn't that to give it an airtight seal and prolong shelf life. That's what my French ex told me.

Melted butter or Aspic can be used to top pate'. I think the original reason was as a partial preservative- to seal it off from the air. Some traditional recipes use duck or goose fat too.

Mrs doesn't- not sure how to find aspic here anyway, and we use a fair bit of butter in the recipe.

Lard would work. Then just scrape it off and throw it away, or fry something in it.

Thanks both. That's probably why my Gran did it.

BTW, tarragon (can you buy it here?) is terrific in chicken liver pate & apple's quite nice in pork, for a change.

I'm trying this recipe today...

Bumping this thread so that people discussing the latest pate thread will see it.

Cheers.

^ Thanks, Noodle-O. Of course it was SB's lovely wife. I forgot...