Rustic Chicken Liver Pate / Pate Hati Ayam

Rustic Chicken Liver Pate

This is the third chicken liver pate recipe I have posted and this is the easiest and fastest way of making it, yet this rustic chicken liver paste just as good if not even better taste because we can have the bite of the liver. This can be served as canapé or even a starter.

Ini adalah resep chicken liver yang ke tiga yang saya posting. Dari ketiganya inilah yang paling mudah dan praktis untuk membuatnya dan rasanyapun tak kalah enaknya. Cocok dihidangkan sebagai canape atau bahkan sebagai starter (makanan pembuka)

Bahan - bahan  / the ingredients

10 chicken liver, cleaned and remove the sinew

10 hati ayam, bersihkan dan buang urat-urat

1 small onion, chopped

1 bawang bombay kecil, cincang

2-3 tbsp olive oil

2-3 sdm minyak zaitun

75 ml white wine

75 ml anggur putih

50 gr butter

50 gr butter / mentega

salt and pepper to taste

garam dan merica secukupnya

Dried mixed herbs

Dried mixed herbs (optional)

Cara memasak  / Preparation

Saute the onion with olive oil until brown and caramelised

Tumis bawang bombay dengan minyak zaitun sampai kecoklatan

Add in the butter, melt and then the chicken liver, stir for 1 minute

Masukkan butter, setelah meleleh masukkan hati ayam, aduk selama 1 menit

Add white wine, salt, pepper and dried mixed herbs, continue cooking on low - medium heat until the liver just done (still soft but no more blood coming out from the liver) 

Masukkan anggur putih, garam, merica dan dried herbs, lanjutkan memasak dengan api kecil - sedang sampai hati ayam masak (masih lembut tetapi sudah tidak mengeluarkan darah)

Coarsely chopped the liver, use a chopper or just  knife

Cincang hati ayam kasar saja, bisa digunakan blender atau sebaiknya gunakan pisau saja

Serve with melba toast or to taste better try herby toast.

Sajikan dengan melba toast atau coba dengan herby toast.

Srikaya ( Coconut Milk Curd )

If in the Uk, we have lemon curd for breakfast, in Medan we have coconut milk curd.  The texture is similar, smooth and rich, we just replace the butter with thick coconut milk and use pandan instead of lemon. We are in the tropic after all, coconut milk is used in many things.

Selai srikaya yang bertekstur lembut dan rasa yang kaya santan, sangat populer di P.  Siantar Dan Medan. Biasanya dioleskan di atas roti maupun toast untuk sarapan pagi hari. 

Beberapa Minggu lalu saya belajar membuat lemon curd dari kakak Mertua. Melihat bahannya hampir sama, hanya saja butter kita ganti dengan santan dan lemon sebagai perasa kita ganti dengan pandan. 

Ada beberapa cara membuatnya, Ada yg di Tim, Ada yang double boil, tapi ini saya buat dengan cara yang sama dengan membuat Lemon curd a la aunty Joe.

Bahan/ Ingredients

1. 550 ml, santan kental dari 2 butir kelapa (jangan dicampur air)

                      Thick coconut from tin or freshly squeezed from 2 coconuts

2. 400 gr gula 

                        Sugar

3. 8 butir kuning telur ditambah 2telur ayam 

                        Egg yolk and 2 whole eggs

4. 2-3 lembar daun pandan (disimpul)

                        Pandanus leaves or substitute with 1 vanilla pod

5. 25 gr butter atau  mentega cair (untuk memperindah warna)

                        Unsalted Butter

Cara membuat  /  Method

Masukkan gula, pandan Dan santan dalam panci, masak dengan api sedang sampai gula meleleh. Kecilkan api

        In a pan mix thick coconut milk and sugar on medium heat until the sugar dissolve. Turn the heat to very low.

Kocok telur dengan garpu, kemudian saring

       Beat the eggs lightly,  strain

Masukkan kocokan telur kedalam panci perlahan dan aduk terus (api kecil sekali) sampai tinggal 2/3 ( kira-kira 30-40 menit)

       Put the eggs into  the pan very slowly and stir constantly until reduced into 2/3  (about 30-40 min)

Masukkan butter dan terus aduk selama 5 menit

           Add in the butter, continue stirring for another 5 minutes.

Angkat dan biarkan mendingin selama beberapa menit kemudian masukkan ke dalam jar yg sudah disterilkan.

        Leave to cool for a few minutes then put in sterilized jars.

Tahan satu bulan jika disimpan di dalam kulkas

        Will keep for 1 month in the fridge

Sajikan dengan roti atau toast

        Very good to serve on fresh bread or toast

Tips 

Sewaktu memasak, api harus tetap kecil, jika terlalu panas akan menggumpal dan tekstur kurang halus.

Keep the heat low at all time, it will curdle when it is too hot.

Lemon Curd Tart

More recipe from Aunt Joe, her crust pastry is so easy and good. Great for mince pie, she always makes them and send them to us. In this recipe we only use butter, no lard. As I will find it difficult to find it where I live now, but the result is just as good. 

I took the opportunity to learn how to make her famous lemon curd, at the same time...and here it is the "lemon curd tart". The pastry is crumbly combine with tangy and rich lemon curd....yes we all love it.

You can replace the filling with any jam you like with the shape and size you prefer. I even think we can put savoury filling in it.

to make the pastry you will need

1 lb (450 gr) self raising flour
8 oz  (225 gr) fat or butter, diced
3 tbsp sugar
1 egg

(if you make only half recipe, you can omit the egg and replace with 50 ml ice cold water)

how to prepare it

Put all the ingredient into a bowl, chop with knife and rub with the tip of the finger to give air until resemble bread crumbs

Make a well in the middle, and put in the beaten eggs or ice cold water. Fold in gently with a fork

 mix with hand gently until forming a ball or nice dough

Preheat the oven 200 degree

Roll the ball on the board with rolling pin to  3 - 5 mm, sprinkle with flour occasionally

 cut it with the cutter to the size and shape you prefer

Place in baking tin or mold, with a fork make few holes, to stop it rising in the midle while cooking

Put in the oven 10 minutes or until golden

Put them cooling rack, set aside

 Lemon Curd is delicious, the smooth texture and tangy taste makes a perfect spread for your toast in the morning....(not for people with high cholesterol...)

You will need

12 oz (340 gr) unsalted butter
8 oz (225 gr)  sugar
4 eggs
3 - 4 lemons

Method

In a pan melt butter and sugar on medium heat until the sugar dissolve

Add on the lemon juice

Beat the eggs well, strain
Add very slowly and stir slowly and constantly the eggs in the pan, on a very low heat

(This is very crucial time, it might curdle if the heat if too hot)

When you see the sign of boiling, immediately take the pan out of the heat.

Leave it to cool for a few minute, before pouring it into sterilize jars.

It should keep in the fridge up to a month.

Rich Chicken Liver Parfait

This is Raymond Blanc Recipe, but I give it a bit of twist.  I have been wondering  for a long time as how to make a very smooth chicken liver pâté. Now I've found it. This recipe is very smooth and rich, but I would like it more compact, or may be I put it too long in the blender. This is very  good for starter or have it in tea time on toast.

For soaking the chicken liver

200 ml milk

200 ml water

11 tsp salt

For the parfait

400 gr fresh chicken liver

75 dry sherry or dry Madeira

75 Port

1 large shallot, finely chopped

1 tsp fresh time, finely chopped

1 clove garlic, crushed and chopped

400 gr butter

4 eggs, lightly beaten

Salt and pepper to taste

Method

1. Preparing the chicken livers

Clean the chicken liver, remove the white strand and cut off any trace of green

Place the livers in a large bowl, add the milk,water and salt, leave to soak foe 6 hrs, I leave it over night in the fridge.

Drain well and rinse 

2. Cooking off the alcohol

On a high heat, in a small sauce pan, boil the Madeira, port,shallot and thyme until reduced by half.
Add the cognac and garlic and boil for further 10 sec. Remove from the heat and leave to cool.

3. Making the parfait

Preheat the oven to 150 c/300F/ gas mark 2

On a low heat, in a small pan melt the diced butter without letting it color

Remove from the heat and keep warm 

In a blender purée the chicken liver for 30 sec

Add the alcohol and shallot mixture and the eggs, blend foe 2 - 3 minute until silky smooth

With the machine running, gradually pour in the warm melted butter

Add 2 tsp salt and pepper

4. Cooking the parfait

Strain the mixture through a fine sieve and pour it into 23 x 9 x 7.5 cm terrine mould, and cover loosely with greased proof paper ( I use butter cover instead )
Place the terrine in a roasting tin and pour in boiled water until it reaches 2/3 of the way up the side of the terrine mould. Cook for 40-50 min.

5. Finishing the parfait

Remove the terrine from the oven and leave to cool at room temperature for 2 hours.
Then pour the melted butter over the top to prevent discoloration
Cover with cling film and refrigerated for at least a day, preferably 2 day.
Dip the terrine mould in hot water then dip the knife in hot water and slide it against the side of the terrine to loosen the parfait
Turn out on to a serving plate
Dip a knife in hot water again and cut thick slices on to the plate.

Strawberry Jam

I always think that it is difficult to make jam, but after reading Darina  Allen's book it doesn't sound too complicated, what we need to know is the fruits have a high content of pectin.  the most important thing to know is, how to know the setting point of the jam.

Here are some fruits that contain high in pectin

Apple

Raspberry

Cherry

Orange

Lemon

Apricot

Pineapple

Bagi yang suka jam untuk sarapan pagi sebagai teman roti, saya bagi resep strawberry jam, jika sulit mendapat apricot dapat di ganti dengan apel. Dibanding dengan resep jam umumnya, jumlah gula banyak saya kurangi, supaya tidak terlalu manis. Teksturnya lebih encer Dari yang biasa dibeli, karena saya tidak menggunakan bahan tambahan gelatine.
Yang perlu dipelajari atau diketahui adalah setting point jam Nya Dan menggunakan buah yang mengandung pectin tinggi ( tertulis di atas)
ingredients
Bahan

500 gr strawberry, wash and remove the stalks
                  Strawberry, cuci dan buang tangkainya
200 gr apricot, wash and remove the stone, keep aside
                  Apricot ganti dengan apple, cuci Dan keluarkan bijinya, sisihkan
500 gr sugar
                  Gula
1 lemon juice
                  Jus lemon atau air jeruk nipis


Preparation
Cara memasak

• Halve the strawberry

Belah dua, strawberry yang sudah dibersihkan

• Cut the apricot in segments

Potong apricot menjadi 8

• Layer the strawberry and apricot in stainless steel pan, sprinkle sugar and repeat the process until finish.

Dalam panci stainless steel, susun strawberry dan apricot kemudian siram dengan gula, ulang lagi di atasnya, sampai buah dan gula habis

• Leave it for at least 4 hours or even better, over night.

Biarkan sekurang-kurangnya 4 jam, atau lebih baik 1 malam

• Bring the mixture to the boil and let to simmer for 30 minutes, stir occasionally

Masak dengan api besar, kemudian Masak dengan api kecil selama 30 menit,
Sekali sekali diaduk

• Bring back to rapid boil for 10 - 15 minutes, check if it is set

Masak lagi dengan api besar selama 10 - 15 menit, periksa apakah sudah set ( sudah mengental, tekstur jam yang diinginkan.




• When the jam looks as though it's almost set, take a tea spoonful and put it onto the cold plate.  

Jika jam terlihat sudah mengental, ambil satu sendok teh dan lettakkan diatas piring dingin tadi, ciarkan beberapa saat.

• Push the outer edge of the jam puddle towards the center. If the jam wrinkles even a little , it will set.

Tekan pinggiran jam menuju ke tengah. Jika jam sudah mengerut walaupun  saja, jam akan set.

• Leave to cool for 2 mins

Matikan api dan Biarkan mendingin selama 2 menit

• Pour it into sterilized jam jar

Masukkan jam ke dalam botol yang sudah disterilkan

Extra

how to check setting point
Bagaimana mengetahui " setting point"

Put plate or saucer in the fridge to chill
Dinginkan piring kecil di dalam kulkas