Category Archives: Soute, Smere, Botters / Butters, Savories, Patees

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PINK SALMON AND ANCHOVY PATE

Posted on by Posted in Soute, Smere, Botters / Butters, Savories, Patees, Vingerhappies / Snacks Leave a comment

FLR BB with Hearttested
PINK SALMON AND ANCHOVY PATE
Can be made 2 – 3 days in advance
2 x 212 g cans pink salmon, drained
45 – 60 ml soft butter (it is what makes it set)
60 ml olive oil optional
1 small red onion or spring onion, finely chopped
40 – 60 ml finely chopped parsley
10 ml lemon juice
1 ml paprika
10 ml sugar
1 x 50 g fillet of anchovies with capers
10 ml brandy
grain mustard optional

Spoon into pretty container. Cover and refrigerate until required.
Stretch with cottage cheese / cream if taste is too strong.
Posted by Petro Borchard

LOUISE SE HOENDERLEWERPATEE

Posted on by Posted in Doopsouse / Dips, Soute, Smere, Botters / Butters, Savories, Patees 2 Comments


LOUISE SE HOENDERLEWERPATEE

Ek maak al baie jare hoenderlewerpatee, dit is my gunsteling patee Dis baie belangrik dat dit ‘n paar dae voor die tyd gemaak word, want die geur verbeter dramaties as dit ‘n paar dae gestaan het (in die yskas).

3 uie
500 g bakkie hoenderlewers
Geurmiddels na smaak:
sout en swart paper
2 loerierblare
fyn neutmuskaat
tiemie
knippie rooipeper
‘n goeie skeut sjerrie

Braai die uie tot heeltemal gaar in botter. Maak die lewertjies voor die tyd mooi skoon, sny enige pypies en grizzly bits af met ‘n skerp mes en verwyder ook enige groen stukkies (dis gal en ons wil nie dit eet nie). Sit nou die lewertjie in ‘n sif dat die water kan dreineer. As die uie gaar is, verhoog die hitte tot maksimum en voeg dan die lewertjies by, roerbraai vinnig en voeg dan al die geurmiddels by.

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