Chicken Pate

Raising the Standard, Chicken Liver Pate

Комментарии:

waterhead001 пишет: what' the Chef's name?

malayrojak пишет: Is there a recipe for this please ?

Thanh Do пишет: i love the show, but his English is really hard, hard to understand

Ping Pong isara пишет: really love your move...the rhythm was so right for a professional chef. Thx ^^

Phil Shirley пишет: 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.

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

isinox пишет: beautiful cooking, subscribed right away, please keep them coming!

Jocelyn Chan пишет: He's a kiwi! :)

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

Hien Tran пишет: i love ur cooking!

Bonnavie Marty пишет: what are the recipes, you speak so soft I cant make out what some of the ingredients are...

Type Oh пишет: I never knew it was that easy. Thanks!

Type Oh пишет: Practice listening to people from Australia and New Zealand. It's easy once you figure out their accent. :)

Mark Burgh пишет: 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.

waterhead001 пишет: what' the Chef's name?

malayrojak пишет: Is there a recipe for this please ?

Thanh Do пишет: i love the show, but his English is really hard, hard to understand

Ping Pong isara пишет: really love your move...the rhythm was so right for a professional chef. Thx ^^

Phil Shirley пишет: 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.

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

isinox пишет: beautiful cooking, subscribed right away, please keep them coming!

Jocelyn Chan пишет: He's a kiwi! :)

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

Hien Tran пишет: i love ur cooking!

Bonnavie Marty пишет: what are the recipes, you speak so soft I cant make out what some of the ingredients are...

Type Oh пишет: I never knew it was that easy. Thanks!

Type Oh пишет: Practice listening to people from Australia and New Zealand. It's easy once you figure out their accent. :)

Mark Burgh пишет: 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.
You'll Need:

1 1/2 cups chicken breast,cooked minced
8 ounces Neufchatel cheese softened
3 tbsp chopped onion
2 tbsp dry sherry
2 tbsp mayonnaise
2 tsp lemon juice
1/4 tsp hot sauce
1/8 tsp ground nutmeg
1 dash paprika

Procedures : Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray. Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with crackers