Pablo's mountain kitchen

Waimarino Bulletin, Volume 3, Issue 10, 30 July 1985, Page 3

Pablo's mountain kitchen

Patfc seems to be a confusing and complicated form of the culinary art. Most members of the public now prefer to buy their patfc at the local deli, but nowadays restaurants are making far more patfc on the premises. Gone are the days the restaurant customer could be fooled with a bought patfe. Most New Zealand pStfes are chicken liver based. Chicken livers are not an expensive item and are widely available at most supermarkets. Be sure to check through the livers. Sometimes they have a little red sack about the size of a raisin attached. These have a nasty flavour and should be discarded before cooking. Can you imagine a flavour worse than a camel's armpit? Yuk. Patfes are a good way of using those bits and pieces that seem to haunt the fridge. Sometimes when I'm doing an Italian chicken liver dish on spaghetti I'll makemore than needed and blend up the overflow to make a delicious pSte. Roberto's Chicken Liver Special (to serve four people)

Ingredients: ★ One kg chicken livers ★ Plain flour ★ Dob of butter ★ Chopped celery leaves ★ Two onions (large) finely diced ★ 100 gm bacon (diced) ★ One tablespoon chicken bouillon ★ Good splash Lea & Perrins sauce ★Two nips brandy ★ Dash of rosemary, oregano, thyme and parsley ★ Garlic crushed (to taste) ★ lA cup sour cream ★ XA cup tomato purfee Garnish: ★ Grated mozzarella cheese ★ Fresh parsley (chopped) Method: Chop livers slightly. Put a heavy pot onto heat. Flour livers lightly. Add butter to pan, sautfe onions and bacon to golden brown. Add more butter and fry the chicken livers slightly. Add the brandy and all the herbs and ingredients except the sour cream. Reduce by simmering for 15 minutes. To serve, at last moment add the sour cream. Garnish with cheese and parsley. This dish will serve as an entree by itself but also a main course with fresh

pasta, especially spinach fettuccini. Pablo's Mountain P'atfe Simply put your Italian chicken liver through a kitchen whiz. Dissolve a small amount of gelatine in some heated brandy. Add this while you whiz. To make your pate go further I sometimes fold

whipped cream into the mix after the whizzing. To serve, pour the p&tfe mix into small containers (small souffle dishes). Melt some butter slightly and cover the pSt'e mix with butter. Set in the fridge and serve whenever the urge carries you away. Enjoy this patk with toast, or just in a sandwich.