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Can't believe this hiden gem has beem viewd for so few people. Amazing and simple recipie.

I wish your channel took off! I love your style, and the way you teach. You are brilliant! Thank you for sharing!

Perfect

Nice way to make pate. I like the port wine jelly which is a real nice touch. This would be a great dinner with a nice red wine.

I thought you were supposed to soak the livers in milk for 20 minutes to draw out the impurities that can leave an off taste? And this is the first pate video I've seen where the livers weren't partially cooked before cooled and blended.

The chef needs to speak clearly. Mumbling with Australian accent makes understanding him difficult.

I cook the livers first with 3 rashers of bacon (proper bacon, not the thin stuff Americans eat) the onion, garlic, freshly ground black pepper, 1/3rd cup of brandy, 1/3rd cup of dry white wine and 1/3 of the butter. Then I blend it all with the rest of the butter melted and the cream and put into a jar then set in the fridge. No straining needed and it tastes amazing.

That much brown sugar??

I did this with wild duck liver, and oh my. Wonderful. Thank you for the recipe.

Mumble, mumble, mumble

Looks delicious

12:02-12:36: This is a new technique for Risotto. Most chefs I’ve seen say stir constantly. Learn something new every day.

Figs..”

Should have spread it so we see it better, having gone to all that trouble and we don't see it at the end fully

Great technique, just need better microphone and maybe add more personality!

Your volume to low

Excellent

why this lessons stopped

Watch all that to not see the finished patè .dork

I cooked my livers first I also used the gizzard and turkey livers it was awsome

This chef..

What a lovely kitchen and the soup's mighty fine too!

Great job

The background noise is so great that I could only understand an occasional word, and the closed captioning was as usual, sort of phonetic. I would have really liked to hear what he said! This is my first time watching this channel, and if the sound is equally bad on the next segment, I will give up.

Measurements please!

My thoughts exactly; can't understand why so few views on this clip. Great video like your other videos.

Thanks for sharing , chef! Inspirational videos indeed.

WANT.

No measurements?

Thanks for making this video. I love pate, it's so decadent and delightful and,until now, I thought it was completely out of my reach as a home cook. Thank you for showing just how easy it is to prepare this rich treat!

Nice video production. The first ingredients are flakes? What are flakes? I live in the US, east coast. Ah ha! Flakes are dried mushrooms... right?

Very good. I would have liked to seeeee the texture your produced! The chutney looks cool, but what I really like is the jelly on top!! Good work

Interesting, but gee, it's hard to understand him. I speak English and I still couldn't catch most of what he's saying.

Love the way you cook.

Excellent dish - love this easier shape to the gnocchi and the unique crema!

Sorry, I didn't understand where the chutney appeared?

Lots of good tips, thanks.

I've used this great recipe to make the pate, and I must tell you that my pate loving friends go wild for it. Thanks for putting up.

great video, hope you make some more =), great level of detail interesting recipe, and great editing to give fairly steady rate of action, keen to try this soon, but my wife dislikes the apte, will need an occasion to arise.

what' the Chef's name?

great video chef........ u need to get your youtube videos seen by more ppl!!

I wonder how this great clip has only 92 viewers? thx for the post krub.

great show. I would rate you top of my youtube cooking clips...thank you.

really love your move...the rhythm was so right for a professional chef. Thx ^^

Brilliant! Thanks for this, I'm doing about 30 pheasants and 10 mallard livers with your recipe, in the oven as I type.

He's a kiwi! :)

beautiful cooking, subscribed right away, please keep them coming!

i love the show, but his English is really hard, hard to understand

Makes my mouth water! Where can I found the recipe? Thank you for the video.