Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Red Lion pate

11 September 2006
Red Lion pate

Ingredients

(makes three terrines each serving 13-14 portions)

1lb butter
2 large onions chopped
1tbs garlic crushed
2lb fat pork minced
2tbs savory chopped
1tsp curing salt (optional)
2dsp seasoning (4 parts salt to 1 of white pepper 1/3 mace 1/3 paprika 1/3 ginger)
5lb chicken livers trimmed (marinated in ¼ pint port 1 wine glass of brandy 1 wine glass of aniseed cordial)
Melted butter or dripping

Method

Melt butter. Sweat onions garlic and fat pork. Add savory curing salt and seasoning.

Raise heat and add chicken livers and the marinade. Cook until livers are firm.

Liquidise and pass through a mesh into three containers. Cover with melted butter or dripping and cool. Refrigerate.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!