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Homemade Pate de Foie
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Easy to make recipeIngredientsHome made Pate de Foie for your xmas buffet serves 6 450g / 1lb calf`s or chicken liver 100g / 4ozs pork fat 1 small garlic clove skinned 50g / 2oz cooked tongue chopped salt and pepper 15g / 1/2 oz aspic powder to decorate mushrooms and blanched green leek leaves to garnish curly endine or radiccmio Mince the liver and pork fat with the garlic. Place in a frying pan heat until hot and stir well. When the liver has changed colour add a little water. Allow to simmer for 5 mins then puree until smooth. Add the tongue and season to taste. Using the instructions on the packet mix the aspic jelly with 300mls / 1/2 pt of water. Leave until the point of setting. Line 6 bases of ramekins or souffle dishes with a layer of aspic. Then decorate with slices of mushrooms or blanched leek leave to set. When set fill up with the pate and chill for at least 1hour until firm.
To serve Dip the dish in warm water briefly and tip out. Garnish with a few endine or radicchio leaves. Serve with fresh crusty French stick. A robust French red wine would complement the strong flavour of the pate
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