{"id":8828,"date":"2015-08-26T23:18:54","date_gmt":"2015-08-26T15:18:54","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=8828"},"modified":"2015-08-29T08:20:53","modified_gmt":"2015-08-29T00:20:53","slug":"blend-it-with-chicken-liver-pate","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=8828","title":{"rendered":"Blend It With Chicken Liver Pat\u00e9"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8830\" alt=\"Chicken Liver Pate 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/07\/Chicken-Liver-Pate-2.jpg\" width=\"650\" height=\"482\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8831\" alt=\"Chicken Liver Pate 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/07\/Chicken-Liver-Pate-3.jpg\" width=\"650\" height=\"456\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I simply love pat\u00e9. I love it so much I could eat just pat\u00e9 alone for a meal.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">Back then, when we were still travelling around the German-speaking parts of Europe &#8211; Austria, Switzerland &#8211; I always made it a point to eat pat\u00e9 at least once in every two or three days. Without any bread rolls. When the guy was staying in Germany, I would often buy them as a treat for myself, usually off the shelves of the local supermarkets as they are so cheap, almost half the price of those found in Singapore. These were usually sold as individual slices in vacuumed packs. I especially love those with the gelatin on top. Yummy.<\/p>\n<p style=\"text-align: justify;\">I recall it was in Vienna, Austria, that we first came across pat\u00e9 packed in little breakfast mini packs at the hotel breakfast lounge, similar to those of butter spreads. The greedy me actually stole a lot of those spreads back to the hotel and then back to Singapore. Yummy.<\/p>\n<p style=\"text-align: justify;\">Sadly, there aren&#8217;t a lot of places in Singapore that sell pat\u00e9, and if there are, they are damn expensive, not to mention lacking in variety and quality. I decided to try making it for myself at home so that I can find out more about what ingredients go into making such a wonderful breakfast recipe.<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Unsalted butter: 40g (2 tbsp) + 25g (1 tbsp) + 40g (2 tbsp)<\/li>\n<li style=\"text-align: justify;\">Chicken liver: 400g, sliced into chunks<\/li>\n<li style=\"text-align: justify;\">Shallot: 3 (large), finely chopped<\/li>\n<li style=\"text-align: justify;\">Garlic: 1\/2 clove, finely chopped<\/li>\n<li style=\"text-align: justify;\">Dill: 1 stalk, finely chopped<\/li>\n<li style=\"text-align: justify;\">Ground nutmeg: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Salt: 1.5 tsp<\/li>\n<li style=\"text-align: justify;\">Milk: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Ground blackpepper: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Toasts or crackers to serve with<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Heat 2 tbsp butter in wok.<\/li>\n<li style=\"text-align: justify;\">Fry liver in butter till browned, about 4 min.<\/li>\n<li style=\"text-align: justify;\">Remove from heat and place into blender.<\/li>\n<li style=\"text-align: justify;\">Heat 1 tbsp butter in wok.<\/li>\n<li style=\"text-align: justify;\">Fry shallots over low heat for 5min till soft and translucent.<\/li>\n<li style=\"text-align: justify;\">Add garlic, dill and nutmeg. Fry for another 2 min.<\/li>\n<li style=\"text-align: justify;\">Add shallot mixture into blender, together with 2 tbsp butter, salt, milk and blackpepper.<\/li>\n<li style=\"text-align: justify;\">Process blender until pat\u00e9 is smooth.<\/li>\n<li style=\"text-align: justify;\">Leave in fridge to chill overnight before serving with toasts or crackers.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/07\/Chicken-Liver-Pate.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-8832\" alt=\"Chicken Liver Pate\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/07\/Chicken-Liver-Pate.jpg\" width=\"650\" height=\"453\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">This recipe was adapted from &#8216;<em>The Complete Book of Party Food &amp; Appetizers\u2019 <\/em>by Bridget Jones.<\/li>\n<li style=\"text-align: justify;\">I used dill instead of thyme and did not use clarified butter in the last step to set the pat\u00e9 in the fridge. I also excluded Madeira (an alcohol) and allspice from the recipe, using nutmeg in place of allspice.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n1 pint<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=8828\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I simply love pat\u00e9. I love it so much I could eat just pat\u00e9 alone for a meal.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[138,79],"tags":[232,452,204,227,483],"class_list":["post-8828","post","type-post","status-publish","format-standard","hentry","category-dipsandsauces","category-german","tag-blended","tag-breakfast","tag-chicken","tag-chilled","tag-pate"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8828"}],"version-history":[{"count":11,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8828\/revisions"}],"predecessor-version":[{"id":8937,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8828\/revisions\/8937"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}