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Pate
There are several types of pate readily available in Western supermarkets, the most popular being smooth Ardennes pate and the courser Brussels pate.

Pate is very simple and easy to make, and you will find all the basic ingredients without trouble in China. Our featured recipe is for home made chicken liver pate, but you can use other liver like duck if you want to experiment a little. This will make a smooth pate, helped by the cream. As cream is not easy to find in this part of China, you can happily make the dish without.

Recipe Source:
Image: Cherly York Cheryl York, Stafford, England  
Websites: None
Cheryl is a very good friend of ours, who has been making home made pate for many years now. Her recipe has developed over time and is always popular with family, friends and visitors.  
 
Let's get started:- Cheryl's Chicken Liver Pate
Ingredients: Image: Home made pate served on fresh French baguette
• 1 lb Chicken livers
• 2 oz Butter
• 1 finely chopped Onion
• Several cloves of finely chopped Garlic
• 1 tsp Mixed herbs
• 1 Tbsp Brandy
• 3 Tbsp Cream
• Salt and pepper to taste
Preparation
Wash the chicken livers thoroughly, and cut in half. Remove the 'heart' and any white sinews.
Method
1. Slowly fry chicken livers in butter for about 7 minutes.
2. When starting to brown add finely chopped onion.
3. When onion nearly cooked add crushed garlic, herbs, salt and pepper.
4. After a few minutes add brandy and then some cream. You could always add the cream direct to the blender, as this does not need cooking.
5. Put all the mixture in a blender until mixture is smooth.
6. Place pate in a pot and when cooled and pour some melted butter over it to seal it.
Variables    
1. The cream makes for a smoother pate. If you can't get any, simply leave it out.
2. You can use Sherry instead of Brandy.
3. Many people also add a couple of rashers of chopped bacon. This goes in the pan first when used.
4. For a courser pate simply pulse your food mixer until the right consistency is reached.
5. You can subtly alter the taste by using different herbs. The basic ones are Parsley and a couple of Bay Leaves.
Additional Recipes and Information:
Image: Videojug Logo This website offers an excellent video walkthrough ideal for first-timer's. The recipe given is also slightly different, and does not use any cream
This information is as supplied by ourselves, and ably supported by our friends and various internet portals. In addition we personally wish to thank Cheryl York for sharing with us all her excellent skills and recipe.
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