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mishalakThis experiment needs a name. I think Pâté would be incorrect as it involves very little fat and has quite a bit of fruit.
One half pound of streaky bacon, about seven or eight slices
One onion, chopped
One half cup prunes, about twelve
Three dried apricots
Quarter cup honey
Half cup brandy
Water
Plain gelatin packet
About three quarters of a pound chicken liver
One large egg
Three bay leaves
Nine cloves
Two generous pinches of cumin
A teaspoon of nutmeg
All ground up very fine.
Fry bacon, put into food processor and mince. While bacon is processing fry the onion in the bacon fat. When the bottom of the skillet is getting too brown deglaze with half the brandy and continue cooking. Deglaze the pan again with about a quarter cup of water and keep browning the onion. Repeat deglazing once more with water if the onion is not thoroughly cooked. Finally deglaze one last time with the remaining brandy and turn off the heat, scrape up all the good brown bits. Meanwhile mince up the prunes and apricots with honey in your food processor making sure that it is very finely chopped along with the bacon. Add in the onion and do the same. Melt the gelatin in a little water and add to the mixture then add your chicken livers and process to a fine paste. Finally add the egg and spices. Transfer to an oven safe bowl inside a larger bowl filled with hot water. Put into a 350 degree oven and cook.
Results: Good, but I think more onion and fruit might not be amiss. Especially more onion even though it would be more work. Was it sweet enough? Yes and no. The sacred three in other things should have more bay and less clove. I think.
And I need an icon to go with cooking.
One half pound of streaky bacon, about seven or eight slices
One onion, chopped
One half cup prunes, about twelve
Three dried apricots
Quarter cup honey
Half cup brandy
Water
Plain gelatin packet
About three quarters of a pound chicken liver
One large egg
Three bay leaves
Nine cloves
Two generous pinches of cumin
A teaspoon of nutmeg
All ground up very fine.
Fry bacon, put into food processor and mince. While bacon is processing fry the onion in the bacon fat. When the bottom of the skillet is getting too brown deglaze with half the brandy and continue cooking. Deglaze the pan again with about a quarter cup of water and keep browning the onion. Repeat deglazing once more with water if the onion is not thoroughly cooked. Finally deglaze one last time with the remaining brandy and turn off the heat, scrape up all the good brown bits. Meanwhile mince up the prunes and apricots with honey in your food processor making sure that it is very finely chopped along with the bacon. Add in the onion and do the same. Melt the gelatin in a little water and add to the mixture then add your chicken livers and process to a fine paste. Finally add the egg and spices. Transfer to an oven safe bowl inside a larger bowl filled with hot water. Put into a 350 degree oven and cook.
Results: Good, but I think more onion and fruit might not be amiss. Especially more onion even though it would be more work. Was it sweet enough? Yes and no. The sacred three in other things should have more bay and less clove. I think.
And I need an icon to go with cooking.