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!
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.
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.
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.
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.
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!
really love your move...the rhythm was so right for a professional chef. Thx ^^
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
Brilliant! Thanks for this, I'm doing about 30 pheasants and 10 mallard livers with your recipe, in the oven as I type.
Me gustaría la receta por escrito.
Por favor.
beautiful cooking, subscribed right away, please keep them coming!
Lots of good tips, thanks.
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
Leon Pretorius me too, the jelly is a very nice touch
Leon Pretorius
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.
Mark
do you by chance have the measurements??? Thank you in advance
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 did this with wild duck liver, and oh my. Wonderful. Thank you for the recipe.
i love ur cooking!
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.
Great job
Perfect
He's a kiwi! :)
No measurements?
Measurements please!
Excellent
I cooked my livers first I also used the gizzard and turkey livers it was awsome
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.
Makes my mouth water!
Where can I found the recipe?
Thank you for the video.
You can't. LMAO!!
This chef..
WANT.
Figs..”
what' the Chef's name?
That much brown sugar??
Is there a recipe for this please ?
malayrojak is
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?
He is using figs (flakes).
Figs! Figs! You have got to be kidding me! Figs??? In a liver pate???
yes it actually works really good
Chip Tom its not actually in it you know
I thought he just said figs with australian accent :D
what are the recipes, you speak so soft I cant make out what some of the ingredients are...
Interesting, but gee, it's hard to understand him. I speak English and I still couldn't catch most of what he's saying.
@Kaian凯安 At 10:15, he seems to say 'fresh brown pepper'. I've heard of black, white and green pepper, but I've never heard of brown pepper.
To Australians, New Zealand English sounds almost normal.
Great technique, just need better microphone and maybe add more personality!
Sorry, I didn't understand where the chutney appeared?
It appeared at the end. The finished dish. Watch the video without a loss of focus, mate!
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.
Mumble, mumble, mumble
i love the show, but his English is really hard, hard to understand
Watch all that to not see the finished patè
.dork
Your volume to low
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.