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!
Herbed liver pate
Date: November 22, 2006
This formula needs the special brandy made in the Cognac region of France. Serve with cornichons (tiny pickled gherkins).
1 average onion, chopped
2 tablespoons butter or margarine
1 pound chicken livers
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon crushed dried rosemary leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground sage
1/8 teaspoon pepper
2 tablespoons Cognac or Madeira
1/4 normal cup whipping cream
French bread, thinly sliced and toasted
Cook and stir onion in butter in 10-inch skillet over average heat until tender. Add livers. Cook over average-high heat, stirring occasionally, until livers are no longer pink inside, about 12 minutes. Reduce heat to low, stir in salt, thyme, rosemary, marjoram, sage and pepper. Cook and stir 1 minute.
Place liver mixture in food processor work bowl fitted with steel blade. Add Cognac to skillet, stir Cognac, and scrape drippings from skillet. Add to liver mixture. Cover and process with about 15 pulses until mixture is very finely chopped. Add whipping cream. Cover and process, adding 2 or 3 teaspoons whipping cream if necessary, until smooth and fluffy, about 15 seconds.
Pack liver mixture into little bowl or crock. Cover and refrigerate at least 6 hours. Let stand at room temperature about 30 minutes before serving. Serve with French bread. Garnish with cornichons and parsley if desired.
Makes 1 1/2 normal cups.