Wid dropped in the night, its now still and beutiful sunshine.
Zoe & Karls flight had to go around and land again, there were gusts on runway and pilots told to circle. It was a Jetstar flight and 4 Air New Zealand planes, 2 small prop ones came in on correct time.
I saw some chicken livers in Moore Wilson so thought I'd use them to make some pate. I have made pate in the past and enjoyed it but don't use that much of it and some went off.
First vids good for recipe, the 2nd uses cognac as an extra later, that looks good.
1st recipe based on 250 g of chicken liver, I have 500g so can do 2 different batches.
There is suggestion you use ice cube tray to freeze the pate as it only lasts 7-8 days in fridge. So can get portions frozen, then wrap in baking paper and put in bag.
I followed the first recipe and added a bit of cognac at the end, similar to 2nd recipe.
I froze most in an icecube tray and also a couple of pottles, but have some in a larger pottle to use. So looking forward to using it.
Looking at other pate's and turinnes.
1. Smoked Mackerel
This recipe loks quick and easy. Smoked Mackerel is quite a nice pate too, so I'll keep an eye out for some mackerel as I need to have a bit of seafood in my diet.
Mackerel rillettes
2. Tuna pate.
This looks nice and simple. I'll have to give this a crack.
3. Sardine Pate
Another simple looking one, so I'll need to try this too.
The one below is pretty simple too, but I'd debone the sardines as per the vid above.
4. How to make Pork Rillette, classic French meat spread
This looks interesting but I'd speed it up.
this uses the food mixer to work the meat:
5. Chicken rillette.
This looks an interesting one. Especially with drumsticks as they are about $4/kg at the moment and you can use the bones for stock.
I've got a large amount of apples, I've dehydrated heaps and air sealed some and am looking for something else to do , and Apple Butter seemed an interesting project. The consistency of the finnished product from Food wishes video on the topic looks good:
I wanted to use the instant pot to cook the apples, as that would speed up the process, I qite liked just cooking the apples on their own (with apple cider vinegar for liquid) and then adding the other ingredients in later, then you could taste as you go to get a flavour that you wanted.
Core 5 apples and dice
Cook apples w/ vinegar and water (I did it on steam setting for 40 minutes- pressure cooking time)
blend the result with stick blender
add sugar 2 1/2 cups (1-white, 1-raw and 1/2 brown) , cinemon 1 ts, 1/2 nutmeg, salt 1/2 ts, a big spoon (desert) of treacle, a dash of vanilla essence.
simmer in pot until reduced to consistency you want. I wanted it thick. (I did try in instant pot but too hot (I think it was on high saute setting) and it was spitting out so I transferred it to a pot and stirred over a low heat until I got the consistency, about 1 1/2 -2 hours.
2nd batch on 30th June
This one I had the wok on low heat (bottom left ring just on 2 of high setting and left it for quite a while, it didn't quite bubble so took hours to simmer, but a good thick result.
I didn't use treacle but used golden syrup instead.
I strained this, it took ages to do as it was so thick, but a much more buttery finish. The leftover stuff in the sieve I used for a jam adadive to sweet & sour pork. Very nice.
3rd Batch on 1st July
Currently doing this, I used raw and white sugar, some treacvle, a bit of golden syrup and a palm sugar lump in a jar. It took a while for the palm sugar to dissolve. Currently simmering.
