Can you fry pate
A star rating of 5 out of 5. James Martin’s luxuriously rich dinner party starter can be made up to two days in advance for fuss-can you fry pate entertaining – serve with toasted brioche, cornichons and chutney. Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.
Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
If you’ve bought liver to enjoy fried up with onions or perhaps to make a delicious winter pate, then you may find you have more than you need. Whether you’ve purchased chicken, lamb, duck, turkey, or beef liver, what’s the best way to store it? Yes, you can freeze liver for up to 3 months. Fresh liver will only be good in the fridge for a few days after buying it, so unless you plan on using leftover liver the following day, you should wrap it up and freeze it right away to preserve its freshness.
Freezing liver is pretty straightforward and doesn’t require much prep. This section deals with freezing fresh liver. We will mention freezing cooked liver a little later on. Drain Liquids: Most fresh packs of liver come with excess liquids, and the livers themselves are pretty wet. This additional liquid can cause a problem when it comes to freezing, so you will need to remove it.
Drain the livers, then pat dry. Separate Into Portions: If you’ve purchased your livers in bulk, you must portion them before freezing. It’s up to you how you separate your liver, but the smaller, the better. Pack Into Freezer-Safe Bags: Place your liver portions in freezer-safe bags. Be careful not to transfer much liquid to the bag. Press as much air from the bag as possible, as this will save your liver from freezer burn. Label and Freeze: Write the use-by date on the bag before you transfer it to the freezer.
