Does anyone know a good ostrich pate recipe?

Answer 1

I don't see why you couldn't substitute it with any type of goose or chicken etc. This is just an idea.


TURKEY, CHICKEN LIVER, AND MUSHROOM PATE
Active time: 45 min Start to finish: 10 hr

click photo to enlarge
1 medium onion, quartered
2 garlic cloves
1 lb cremini mushrooms, trimmed and halved (quartered if large)
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Pinch of ground cinnamon
1 (1-oz) piece of baguette, crust discarded and bread torn into small pieces (1/2 cup)
1/4 cup fat-free milk
1 large egg white, lightly beaten
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons brandy
3/4 lb ground turkey (mix of dark and light meat)
1/4 lb chicken livers, trimmed and cut into 1/2-inch cubes
1 (1/4-lb) piece cooked ham, cut into 1/2-inch cubes
Accompaniments: toasted baguette slices and Dijon mustard

Special equipment: a 6-cup ceramic terrine or an 8- by 4-inch glass loaf pan




Preheat oven to 350°F.
Pulse onion and garlic in a food processor until finely chopped. Add mushrooms and pulse until finely chopped, scraping down bowl frequently, then stir in salt, pepper, and spices (this makes a duxelles).

Cook duxelles in a 12-inch nonstick skillet over moderate heat, stirring, until a shade darker and most of liquid mushrooms give off has evaporated, about 10 minutes. (Duxelles should not be dry in this recipe.)

Soak baguette pieces in milk in a large bowl until milk is absorbed. Stir in egg white, parsley, brandy, turkey, liver, and ham, then duxelles until combined well.

Spoon into lightly oiled terrine and bake, uncovered, in middle of oven until an instant-read thermometer inserted 2 inches into center registers 170°F and top is firm and browned, about 1 hour and 10 minutes. Transfer terrine to a rack and cool. Chill, covered, at least 8 hours (overnight) for flavors to develop.

To unmold pâté, drain off any liquid in terrine, then loosen bottom with a spatula. Invert pâté onto a plate, then reinvert onto a serving platter. Cut into slices with a serrated knife and bring to room temperature.

Cooks' note:

•Pâté keeps 4 days, covered and chilled.

Each serving (5 oz pâté and 1 oz baguette) about 267 calories and 7 grams fat
Makes 6 servings.
Gourmet
March 2001

Answer 2

1

Answer 3

You might need to scale this one up a bit, though. LIVER PATÉ Serves 2 INGREDIENTS 250g of either frozen chicken livers or pigs liver 2 onions 2 cloves of garlic 1 tablespoon of butter ½ a teaspoon of mixed herbs Ground pepper to taste DEFROSTING If using frozen chicken livers, defrost them. This takes 4 hours at room temperature or overnight in the fridge. METHOD Peel the onions and chop them into tiny pieces. Peel the garlic and chop it into tiny pieces. Put the butter into a saucepan on a low heat. Add the onions and garlic. Cook until they are soft. Add the liver and herbs. Cook gently for 10 minutes, mashing it together with a wooden spoon to check that it is cooked through. Put everything into a bowl and mash it together until it is spreadable and to your taste. Season with the pepper. Serve cold on hot buttered toast. ADDITIONS & ALTERNATIVES Add 1 tablespoon of sherry when the liver is nearly cooked through. TIPS If you cook liver on too high a heat, it will turn out like rubber. This will keep in the fridge for a day.

Answer 4

I don't think there is one that exists.