Hmmm. Hmmm. Hmmm… if I may say so myself! This is absolutely delicious! I just can’t get enough of my homemade pate with Moscatel gelatin.
But then again, I’m a pate lover. However, I find it hard to get good quality pate that has no wheat or strange additives in it at the store or even in restaurants, unless one pays a fortune. And maybe even then, there are things lurking in the pate I would prefer to avoid.
So, I’ve resorted to making my own at home! It’s actually quite easy and it’s very tasty. Did I mention delicious? hmmm… read on and make at home too!
Ingredients, makes about 250ml or 1 cup:
- 250g chicken livers
- 1/2 medium onion, chopped
- 1 tablespoon Moscatel wine or wine of preference (optional)
- 100ml almond milk
- olive oil
- sea salt and pepper, to taste
- 50ml Moscatel
- 2 gelatin leaves
In a saucepan over low heat, add 1 1/2 – 2 tablespoons of olive oil. Add the onions and poach about 5 minutes. Add the rinsed and cleaned chicken livers and saute 2 minutes. Pour the tablespoon of Moscatel or wine over the livers and continue to cook until all the blood is gone.
In a blender, pulse the livers and onions with the almond milk. Season to taste. Pour into a pot and over low heat, cook 8-10 minutes. In the meantime, place a leaf of gelatin in cold water to soften. When it’s soft, add to the liver mixture and cook until completely dissolved, about 1 minute. Pour the pate into a serving mold and refrigerate until set. Make sure the liver pate is completely set before the next step.
To make the Moscatel gelatin: Place another gelatin leaf in cold water until soft. In the meantime, heat the wine until bubbly. Allow to reduce the alcohol and then add the gelatin leaf. Cook until completely dissolved. Allow to cool at room temperature, then pour over the pate and refrigerate until set.
(You can also make the gelatin with fish tails and bones by cooking the bones with the liquid, such as the almond milk or the wine. I just didn’t have any home to with which to make the gelatin.)
The addition of the Moscatel gelatin is optional, but I like the combination of the sweetness from the wine with the liver flavour.