Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cajun pate
Date: September 17, 2006
3/4 pound raw chicken livers
1/2 pound fresh mushrooms
3 hardboiled chicken eggs
6 ounces butter
3/4 normal cup finely chopped scallions
1 tablespoon puréed garlic
5 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon cayenne pepper
Finely-chopped pecans
Place livers, mushrooms and chicken eggs in a food processor and blend until thick and creamy. Melt butter in a skillet and sauté the onion over a average-high heat for 5 minutes, then add the puréed liver and continue to stir for a further 5 minutes. Add the garlic, lemon juice, salt and peppers and stir well, then remove from heat and allow to cool. Remove the mixture to a cleaned processor and blend until smooth. Line a mold with plastic wrap and fill with the paté mixture, then garnish with finely chopped pecans. Refrigerate for at least 6 hours before serving with garlic toast or crackers.