FIELD MUSHROOM AND FARMHOUSE PATE

After doing so many posts on the sweet variety I decided I should add a savory one to the batch. Not only did I make Pate but also had another go at baking some bread, which I have to say I was bloody pleased with! I managed to turn out a lovely crusty Raisin and Hazelnut Loaf to go with the Pate. I made it before for a previous post, but this time I made one large loaf rather than two smaller ones. The recipe was from that DOUGH book by Richard Bertinet, I plan to make another loaf next weekend too! Seem to have got my bread baking addiction back :)

Farmhouse & Field Mushroom Pate Recipe

25g Butter
80g Bacon Lardons (I used smoked, but it via my mum's recipe it says unsmoked)
250g Chicken livers (you can find them in the freezer isle) cut off the stringy bits.
1 Bay leaf
2 Sprigs of thyme
1 shallot - Finely chopped
1 Garlic Clove
1 tbsp Brandy
1 tbsp Creme Fraiche
freshly grated nutmeg
Dollop butter
2 large field mushrooms (around 100g)
seasoning.

 

Pop the butter and oil in a hot frying pan and add the lardons. Fry until crispy and golden, then add the bay leaf and thyme and livers** Important: Do not over cook the livers! You only want to cook them for around 3 minutes, so that they're cooked but still slightly pink in the middle. This will make sure the pate has a lovely smooth texture. Once ready pop the contents onto a plate, put the herbs and bay leaf back into the pan.

Put the shallots and garlic into the pan with the herbs and cook until soft and slightly golden. Add the brandy, and cook until the alcohol has evaporated.

Put all the cooked goodies into a food processor, add the creme fraiche and wizz up! It's up to you how chunky or smooth you like your pate....

Now don't forget the mushrooms!! Get your two lovely dark field mushrooms and chop up finely (again depending how chunky you like it) Put the last dollop of butter in the frying pan, add the mushrooms and cook off add ing a little bit of pepper at the end. Add the mushrooms to the food processor and give it one last wizzzz to mix it all up.

Then pour into a small pot, bowl, terrine and leave to cool before popping into the fridge to completely set.

Voila! 

Your own delicious quick and easy pate. Enjoy!

Let me know how you get on. Once you realise how easy it is to make you'll never buy shop bought stuff again.

Ps: I shall post again soon with another loaf and the recipe for the hazelnut and raisin loaf :)