Taramosalata and Chicken liver pate

NCWeddings


Joined: 06/08/2009
Posts: 135

Message Posted:
09/12/2009 11:02

Morning, does anyone know of anywhere on the North, that sells Taramosalata? And also good Chicken Liver pate? (I don't mean restaurants, want some for home.)

Thank you.

scootex



Joined: 03/03/2009
Posts: 908

Message Posted:
09/12/2009 11:27

Hi my wife used to make her own and I would sell it at Lambousa market we had lots of customers for it but unfortunatly she will not do the selling bit and as I was very busy on the scooter sales on Saturdays I had to give it up," but if you want some we still have the clay pots we used to put it in with the clarfied butter over the top it is delicious also it freezes very well" I could ask her if she would do some but it would have to be at least 6 pots to be worth while be about 8tl a pot

Phil tel 05338711176

Brinsley


Joined: 04/04/2009
Posts: 6858

Message Posted:
09/12/2009 11:32

Msg 1



Email me for a quick recipe and it'll not cost you more than 5TL for a huge amount.



Richard

bankadan


Joined: 14/12/2007
Posts: 979

Message Posted:
09/12/2009 11:40

Richard,



Post recipe please!!!



Thanks

NCWeddings


Joined: 06/08/2009
Posts: 135

Message Posted:
09/12/2009 11:52

Thanks Phil, will give you a call. How long would it keep frozen for?



Richard, if the recipe is really easy i'm interested, but I'm a lazy mum,(and working) so time is a bit of an issue!! I'll email. Thanks to you both.



No luck on taramosalata anyone?

bankadan


Joined: 14/12/2007
Posts: 979

Message Posted:
09/12/2009 11:59

Vashti,



Think I may have seen it in Hur Deniz. Will check next time I bob in.

TigaTrading


Joined: 25/06/2009
Posts: 186

Message Posted:
09/12/2009 12:02

Hi



They sell taramasolata in Tempo in Catalkoy. Bought some a couple of weeks ago and it was very good.

scootex



Joined: 03/03/2009
Posts: 908

Message Posted:
09/12/2009 12:11

Hi we have kept it for 3 months ,but I do not know the max ,depends on your freezer rating .message 3 wish I could make for 5tl the butter alone costs that and it is very time consuming cleaning the livers .I have seen the taramosalata over here but definatly in the south I will ask her indoors when I get home as her phone is on the blink at moment

NCWeddings


Joined: 06/08/2009
Posts: 135

Message Posted:
09/12/2009 12:15

Ah ha, good idea, didn't think of Hurdeniz. I'll have a look. Thanks. And Tempo too. Well, looks like i'm spoilt for choice!!!

Thank you everyone.

smithy


Joined: 17/07/2008
Posts: 5301

Message Posted:
09/12/2009 12:44

You can buy Chicken liver pate and various pate's at Guido's at their Deli counter

tarry67


Joined: 16/05/2008
Posts: 1053

Message Posted:
09/12/2009 14:03

Quick recipe for chicken liver pate:

1 Pack chicken livers. (cut out the white bits then wash & Pat dry)

Chopped garlic.

White wine & a little brandy if you like. ( quick taste first hic)

Double cream or I have used whipping cream.

1 tb spoon butter.

Parsley (leaves only roughly chopped). Half a bunch is enough I find.

Salt & Pepper.



Melt the butter in a frying pan & gently saute garlic & livers(tip add small splash of oil stops butter going brown

Add wine halfway up to livers.

Simmer with half the parsley till liver is cooked but still pinkish

Remove & cool slightly

Put liver in a bowl with some of the liquid from the pan

Blitz with the rest of the parsley

Add 1 large tablespoon of cream & salt & pepper to taste

Add a little more of the wine from the pan to make a paste or a quick burst with a blender if you want it smooth.

Put in fridge to firm up.

CapeWines


Joined: 11/08/2009
Posts: 14

Message Posted:
09/12/2009 14:18

Marcos the Chef Recipe, Chicken liver pate very easy and quick

You will need, one packet of chicken livers, medium sized onion, half a block of butter, table spoon of demerera sugar, olive oil, Tuzot seasoning (green bag) 3 shot glasses of brandy and an electric hand whizzer.

dice the onion, saute in a pan with about half the butter and a drop of olive oil, when nice and soft, thro in the sugar and dissolve it for a min or two, then put all the chicken livers in ( you can clean them but i dont bother it all adds to the flavour and as your gonna whizz it it wont really matter) throw in the brandy, the rest of the butter and a tea spoon of tuzot seasoning, not too much as it can be very salty, cook it off for about 5 to 8 mins ( i like my livers a bit pink so tend to do it for 5, your choice) stir it all up well check its all cooked ok then take off the heat and whizz it untill it is all smooth, put it in the pots of your choice, ramakin or bigger clay pot,

CapeWines


Joined: 11/08/2009
Posts: 14

Message Posted:
09/12/2009 14:22

Marcos the Chef Recipe, Chicken liver pate PART TWO

Finally pour clarrified butter over the top to seal it and let cool down then keep in the fridge and eat withing 3 days or freeze it and defrost over nite in the fridge,

Remember to taste the mix before you whizz it, you mite want a bit more seasoning (Tuzot) or brandy

Good luck and enjoy

adagirl


Joined: 01/06/2009
Posts: 371

Message Posted:
09/12/2009 16:37

Just popped over the road for taramasalata (Tempo - Çatalköy). Absolutely delicious!!!

NCWeddings


Joined: 06/08/2009
Posts: 135

Message Posted:
09/12/2009 17:08

Thank you everyone! Pate and Taramosalata here I come......(healthy eating there you go!!)

NCWeddings


Joined: 06/08/2009
Posts: 135

Message Posted:
21/12/2009 11:14

Just a quick note to say that I bought some Pate from Phil and his wife Pat (thank you for all recipes, but laziness and time won!), and it is delicious! Would definitely recommend it!