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Pigeon Liver Pate |
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Ingredients |
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4 pigeon livers (soaked overnight in enough water + milk to cover, with a pinch of salt - this removes any bitterness)
1 large onion (chopped finely)
2 cloves garlic (crushed)
1 pinch thyme
2 tablespoons fresh parsley
2 tablespoons port
½ teaspoon salt
½ teaspoon black pepper
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Method |
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•Sweat the onion and garlic until tender, but not brown.
•Blend all the ingredients together in a blender or food processor.
•Pour into an ovenproof dish and seal with aluminium foil and a lid.
•Place the dish into a roasting tin and pour water into the tin until it is just halfway up the side of the dish.
•Cook in a moderate oven (170 degC) for 20 minutes or until set.
•Allow to cool, and keep refrigerated.
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