My first major WWOOF tasks was helping to restock my hosts freezer with 8 chickens and 5 ducks. Killing each was a quick and simple process and aftrr a hot bath the process of removing feathers began. Ducks definately proved trickier to pluck as once you get through one layer, there is the layer of down as fine as hairs to be removed as well. The process of gutting the poultry was pretty simple with a few careful cuts and some pulling the birds inners were in the bucket except for the livers.
With the ducks and chickens cut up to various meal sizes and bagged, the livers were kept aside and became the next cooking project.
Pate
1- Cut up livers in rough cubes. Final step is with a food processor so no need to worry about the chopping. Cut up 1 onion as well ..
2- Melt about 4tablespoons of butter in a frypan. (I can't say this is a low fat dish!) Add the livers and onions to the fry pan and brown
3- To this add a splosh of port or wine or brandy. Season with pepper.
4- Turn off heat and allow 2 more tablespoons of butter to melt in the pan. Experiment eith adding more pepper and port until u have a taste you're happy with.
5- Place everything into a food processor and blend to a smooth paste.
We also experimented by using mustard powder to season and next time will probably try white wine instead of port.
A great way to make the most of every bird.
No comments:
Post a Comment