Recipe - Classic: Brussels Paté (Liver Paté)

by Simon Fernandez of ferdiesfoodlab

Over the years I've learnt a lot by simply watching others (chefs or not) experiment or create something they've done a million times! This one I picked up from my mum. I remember thinking, when I found out how this is made, "Is that it? Wow how simple! Wow I didn't realise how much butter is in that!!" But it couldn't be simpler. 

Brussels paté is made from pork liver often with brandy, in this recipe I use chicken liver, some madeira and butter. Truly delicious!!

ingredients (make 800g-1kg)
for the paté
450g      chicken liver
200ml  madeira
750g butter (clarified)
10g  thyme leaves (bruised)
olive oil for frying

for the garnish
small branch of thyme

apparatus / equipment
food processor

paté
Put butter on to clarify, include the thyme leaves: Cut the butter into chunks and melt in a pan with the thyme. As soon as it bubbles turn off the heat and leave for 20-30 mins so the flavour of the thyme infuses into the butter. Use salted butter as then no further seasoning is required.

Cook the liver on a gentle heat. The aim is to cook the liver evenly throughout, no crispy outer surface. This will give an even texture once it's blended - no tough bits, no pink bits!! (mit cuit - just cooked)

Put the cooked liver into a food processor.
If the butter has set warm it a little until it's liquid, skim off any scum from the surface and remove, any thyme twigs. Pour 2/3 of the clarified butter (the fat floating on top) into the food processor leaving the white liquid at the bottom in the pan.
Run the motor until you have a smooth paste. That's the paté made!! : )

Pour it into ramekins and make the surface flat. Seal the paté with the remaining clarified butter, by pouring a thin layer over the top of the paté, and leave it to set. Consume at will!!

thinking ahead
This will keep in the fridge for a week if it's sealed. For months in the freezer.

to serve
Bust out some French stick, (toasting optional) some cornichons (little green pickled cucumbers), mayo, tomatoes, a little cucumber. Give everyone a glass of madeira and let them help themselves. Really nice home made paté for about 20mins, if that, of actual effort!

variations
This recipe is a great base to create all sorts of variations. For example: Adding parsley, and caramelised onion at the blending stage and then mixing it with (cooked) chicken thighs or mushrooms - fabulous, and makes a great starter.

Recipe: Naan Bread . . . . . and Turkey Kebab

by Simon Fernandez of ferdiesfoodlab

I was a kebab virgin when I went to college - I know!! I was a bit of a late developer what can I say! Anyway there were 2 kebab houses near our digs in south Manchester. Bar the empty shop between them they were next-door to each other; the kebabs were OK. The selling point of Abduls was the good chicken and sauces, the selling point of the Haji's was it's mahoosive donners. (investigative post coming up on donners - watch this space) You can imagine my surprise when Sajaan a kebabeur (it's a real word honest) with Tony Montana sized balls opened his new kebab shop in between the two!!

Perfect kebab, healthy, tasty, and home made!!

 Fair play! So we went to try them first chance we got!! Blindingly good! Super fresh naan - IE made to order rather than off some huge pile of naans, the meats beautifully marinated, sauces fresh and vibrant, and the salad ingredients many and varied. When you walked out of Sajaans with your kebab, it would be like Gollum prizing the ring! Maiy preeesciooouuus. . . dribble!

Here's how from home . . . .

ingredients (makes 8 naans)
for the naan bread
500g strong flour
170ml    water   
35ml milk
7g yeast (dried)
30g sugar
5g salt
50 ml EVO (extra virgin olive oil)
1 egg    (beaten)
4g  garlic (finely chopped - optional)

for the dressing
8 pinches poppy seeds (optional)
150g salted butter (clarified)

naan bread
Activate the yeast: Boil the milk and add it to the cold water (the mix will be around 35C perfect temperature to activate the yeast). Dissolve the sugar in the liquid and add the yeast, stirring it in. Leave the mix for about 15 mins while measuring out the other ingredients. It should be frothy on the surface when ready.

Beat the egg and add the oil to it.

Put the rest of the ingredients into a food processor fitted with a plastic blade (dough blade).

Once the yeast is frothy, add the oil and egg mix.

With the motor running, add the liquid to the dry ingredients until a dough is formed, it should be coming away from the side of the mixer cleanly.

Knead the dough: by running the machine for another 2 mins (it feels like forever!!) or knead it on the counter for 8-10mins.
(the purpose here is to get gluten forming in the dough to give elasticity)



Once you're done kneading, put the dough into an oiled mixing bowl and cover it with a damp cloth. Leave it somewhere warm to double in size for around 60mins. Alternatively cover with cling film and leave it in the fridge over night.




Get your heavy based pan hot! I did an experiment to see how much dough was required to fit my pan: it's 9inches, not a bad size for a naan. The dough should be about 2mm thick after it's rolled out. I tried a 70g ball, but it was a bit on the wee side, so I upped it to 120g. In the end a 100g dough ball, rolled out to 2mm thickness, was the perfect fit for my pan.

Don't forget to flour the work surface and the rolling pin before you roll the dough. Flip and turn it 90 degrees on each roll to ensure there's enough flour to stop it sticking. Roll it a touch larger than the pan since it will shrink as you transfer it to said pan.



Of course if you have a tandoor oven you'd pop it onto a round spongy thing and stick it to the inside of the oven for it to cook. But if you have a tandoor oven and you're reading this recipe I think you should have done a bit more research before opening your kebab shop!! Having said that, if you follow this recipe it'll come out better than the crap, loveless kebabs you get from most kebab shops. Where's my trumpet gone? Oh look, there it is, that'll be me there blowing it!! : )

Back to he recipe . . .



Watch the bubbles form on the surface, it will start to look irresistible - still needs browning on top - check the underside to make sure it's golden, then pop it under the grill, after putting a fork through the large bubbles - this will stop your naan ballooning under the grill and catching fire!!



Last thing you want is a Homer Simpson style 'Haaaaaaaa' as you run, flaming balloon naan, flicking from hand to hand to the garden, looking for the nearest disposal point.



Remove perfectly browned naan, brush with clarified butter and dust with poppy seeds. Heaven!

The dough will last in the fridge for a couple of days no problem, so fresh naan for lunch or breakfast? Thank you please!
Hmmmm . . .  : )


for 2 ultra healthy and super tasty moist turkey kebabs
This is a really simple prep, mix and assembly job, resulting in a cracking bit of fare for those invited to dinner!

for the marinaded turkey
1/2 tsp  garam masala
1/2 tsp cumin seed (ground)
6 cardamom pods (deseeded & ground)
1/2 tsp turmeric
1/4 tsp pimentón
60ml EVO
300g turkey breast (cut into chunks)

for the yoghurt and mint sauce
150ml natural yoghurt
10g fresh mint (finely chopped)
10g coriander (finely chopped)

for the mango sauce
100ml mango chutney
50ml water (to loosen)
15ml chilli sauce

for the salad
1/2 gem lettuce (roughly chopped)
1/2 tomato (diced)
1/4 cucumber (quartered lengthways and sliced)
100g cabbage (julienne)
1 spring onion (fine slice)
1/4 red pepper (julienne, halved)
4 mange tout (julienne)
2 tbsp mayo [LINK] (optional - if you're out of yoghurt)

for the naan bread
2 naan bread (see above)

for the garnish
coriander (torn)

yoghurt and mint sauce
Mix ingredients together.

mango sauce
Mix ingredients together



salad
Mix all the ingredients together except the gem lettuce.



marinaded turkey
Mix all the ingredients together and leave to marinate for at least 2hrs or overnight.
Sear in a heavy-based pan, it won't need any oil as  the marinade has enough, cook until golden brown, turning occasionally.
Remove the turkey from pan and deglaze it with a little water or white wine if you have some to hand (50ml). Put the turkey and the juice in a warm bowl ready for assembly of the kebabs!



what could go wrong?
You might eat all 8 naan yourself and turn into a pork chop! It's better to share them with family and friends!

thinking ahead
You can make the naan dough a day in advance, and keep it in the fridge ready for your guests' arrival. Are you kidding? Guestses aren't allowed near the precious are they? No-nooo, it's mineses it is!

to serve
Put all the components on the table and let folk serve themselves: Lay some gem lettuce on a naan, place some turkey on top of that, a little salad on top of that, coriander, and whichever sauces you fancy! Roll and eat

variations
Are many and varied, if you have a kebab recipe that you want tested in the foodlab please comment, or mail!