Recipe           141

 

Name:           

 

Recipe name and category:        Oriental Pate

 

No. of servings:      8 –12 as an appetizer or picnic dish

Preparation time:  

 

Recipe ingredients and directions:

 

½ lb chicken or turkey livers

¼ cup (1/2 stick) butter

2 shallots, chopped

1 tbs fresh ginger, finely minced

2 large cloves garlic, minced

1 tbs oyster sauce

2 tsp dry mustard

1 tsp orange peel, grated or finely minced

¼ tsp salt

½ tsp sugar

¼ tsp five-spice powder

¼ tsp Chinese chili sauce (optional)

3 oz cream cheese

2 tbs cognac

sprigs of fresh coriander (cilantro), for garnish (optional)

 

Advance Preparation (24 hours before serving)

 

  1. Trim fat from livers and discard.  Cut livers in half.
  2. In a 10-inch sauté pan set on medium heat, melt 2 tablespoons butter and sauté shallots, ginger, and garlic for about 30 seconds.
  3. Add livers, cover pan, and cook until livers are no longer pink in center, about 5 minutes.
  4. Transfer livers to a food processor fitted with metal chopping blade.  Scrape all the pan juices into processor, then add oyster sauce, mustard, orange peel, salt, sugar, five-spice powder, and chili sauce.  Process until completely smooth.
  5. Add cream cheese to food processor and blend briefly.  Add remaining butter and blend until very smooth.  Add cognac and blend briefly.
  6. Transfer puree to a 2-cup mold or 3 small ramekins.  Smooth surface and cover with plastic wrap so top of pate does not discolor.
  7. Refrigerate for up to 1 week.
  8. Garnish with sprigs of coriander.
  9. Serve on baguette slices.

 

Recipe source:       from The Ranch House Restaurant, Ojai Valley, California

 

Recipe anecdote: