A cool shimmer of gelee catches the light, and suspended beneath its glassy sheen like a summer mosaic is a perfectly poached egg, an asparagus tip, some fresh peas, slices of carrots, pieces of ...

Traditional banh mi pâté is made from pork livers and breadcumbs, but this is a quick and milder-tasting alternative. Instructions: Put livers, broth, bay leaf and peppercorns in a small saucepan.

At Pizzeria Mozza, this rustic chicken liver pate is coarsely chopped by hand. The richness of the liver is complemented by notes of garlic, capers and pancetta. The restaurant serves the pate over ...

Pâté is sort of a “gateway organ meat” and is perhaps the most accessible way to transform the initially off-putting visuals, textures, and strong odors of offal into something that looks and tastes ...

Myles Moody, chef and co-owner of Kinship Butcher & Sundry, was glad to share the recipe and sent a few suggestions for how to serve the pate. “It is a wonderful and impressive accompaniment to ...

You will need 6 x size 1 ramekins (or equivalent) or an 850ml dish. Melt half the butter in a frying pan over a low heat. Add the onion and cook for about 5 minutes until tender. Using a slotted spoon ...

In the interest of transparency, I’ll admit that this is my first attempt at forcemeat pâté en terrine. Between soaking the liver, braising the tongue and shank and letting the assembled terrine rest ...

Want a pre-workout snack that gives you a visceral energy boost and is packed full of protein, vitamins, minerals and healthy fats? It might sound fancy, but Bison Liver Pate is cheap and easy to make ...

sweet apple relish to taste (click on the link below for the recipe) Trim off any greenish or white sinewy bits from the livers. Melt 15g butter in a large frying pan on a low-medium heat and, when it ...

Instructions: Drain livers and cut in quarters. Melt 1 stick butter in skillet; add onions, garlic and thyme and cook until onions are soft. Add livers; cook until just cooked through. Put mixture in ...