Talk

Advanced search

Which pate would you like to see on a boxing day buffet?

(15 Posts)
bytheMoonlight Wed 01-Dec-10 17:14:02

Boxing day we are going to a buffet and I'm going to take some cheese and pate along as we are all mucking in.

Which pate do you love?

nameymcnamechange Wed 01-Dec-10 17:14:35

Home made chicken liver pate with loads of brandy in it.

bytheMoonlight Wed 01-Dec-10 17:16:37

Not sure I'll be up to making anything boxing day!

JetLi Wed 01-Dec-10 17:16:50

Same as namey - sadly off the menu as preggers....

maddylou Wed 01-Dec-10 17:20:10

The one with green peppercorns on top -Waitrose deli

Prinnie Wed 01-Dec-10 17:23:08

duck and orange pate mmmm

iwasyoungonce Wed 01-Dec-10 17:23:59

I posted to say "home made chicken liver" but someone beat me to it!

domesticsluttery Wed 01-Dec-10 17:35:06

Patchwork's Chicken Liver pate with Cointreau and Orange

bytheMoonlight Wed 01-Dec-10 21:02:37

Cicken liver is a firm favourite then! Any others as I was going to take two different types

sunnydelight Thu 02-Dec-10 05:50:35

Delia has the easiest recipe for chicken liver pate ever. It takes less than half an hour to make and everyone will think you're a domestic goddess - honest! Make it in advance and put it in the freezer, just take it out the day before so it thaws on time.

I've checked Delia onine for you and the recipe is there.

sunnydelight Thu 02-Dec-10 05:51:36

Sorry, didn't see your last post! I always think a nice coarse terrine is a good compliment to the smooth chicken liver.

onmyfeet Thu 02-Dec-10 06:27:33

Green peppercorn pate is my fav.

thereisthesnowball Thu 02-Dec-10 08:05:00

Patchwork also do a chicken liver and hazelnut pate which is delicious. But I'd probably go for a smooth slab of mousse de canard.

moonbells Thu 02-Dec-10 13:28:54

Chicken Liver Parfait. Smooth with alcoholic kick. Not for children!

taffetazatyousantaclaus Thu 02-Dec-10 15:58:59

yy to Chicken liver

also homemade smoked mackerel - mash up ( not oo much, nice chunky ) a pack or so of smoked mackerel fillets, deskinned. Add creme fraiche, creamed horseradish ( just a tad ), lots of fresh parsely and dill and lemon zest. It is divine. As its quite rich, I prefer it either on water biscuits or dipped into with crunchy chicory heads, rather than bread or toast.

Join the discussion

Registering is free, easy, and means you can join in the discussion, watch threads, get discounts, win prizes and lots more.

Register now »

Already registered? Log in with: