Re: Food Allergies
 

I've been on a quest in the last few days for pate which does not contain the preservatives I'm allergic to, tried Tesco, Asda, M & S, Accrington Indoor & Outdoor Market - can't find any anywhere! I really fancied warm crusty rolls with a bit of pate - no such luck! Does anyone know of anywhere that sells home-made or freshly made pate? - I'm getting withdrawal symptoms!

Re: Food Allergies
 

Why not try to get a recipe for it and make it yourself that way you'll know what is in it....

Re: Food Allergies
 

I was just going to suggest that too.

Re: Food Allergies
 

Have thought of that...but where can I buy chicken livers from? I've got the same problem - I can't find any! I'm going to try Blackburn Market later in the week.

Re: Food Allergies
 

I used to make my own pate about 15 yrs ago and got my livers in frozen packs in Asda. I have just looked on Asda website and they aren't listed now. I suppose any butcher worth his salt could get them for you, or perhaps chicken/egg stalls on the market (if they still exist too)
When you find some here is the recipe


CHICKEN LIVER PATE WITH COGNAC Serves 6+

Ingredients

8 oz (225 g) chicken livers, rinsed and trimmed
2 tablespoons Cognac (or brandy)
8 oz (225 g) butter
2 level teaspoons mustard powder
¼ level teaspoon ground mace
1 level teaspoon chopped fresh thyme, plus 6 small sprigs to garnish
2 cloves garlic, crushed
salt and freshly milled black pepper

Method

Melt about 25g of the butter in a medium-sized, heavy-based frying pan and fry the chicken livers over a medium heat for about 5 minutes. Keep them on the move, turning them over quite frequently. Check for doneness by cutting into the largest pieces - you want them pink on the inside but not bloody. Remove them from the pan using a slotted spoon and transfer them to a blender or food processor.

Melt 150 g of the remaining butter in the same pan and add this to the blender or food processor. Then pour the Cognac on to the juices left in the frying pan, making sure you scrape up all the flavourful bits stuck to the bottom of the pan, and pour that over the livers. Add the mustard, mace, thyme and garlic, season well with salt and freshly milled black pepper, and blend until you have a smooth, velvety purée.

Divide the paté between three large individual or six small ramekins/pots. Melt the remaining 50g of butter and pour a little over each remakin to seal. Press a sprig of thyme on top and leave them to get cold before covering with clingfilm and refrigerating until needed.




PS - just found some(frozen) on Tesco website

Re: Food Allergies
 

Didn't think to look in the freezer section! Thanks for that, I'll get some the next time I do an online shop.

Re: Food Allergies
 

Re: Food Allergies
 

There used to be a chicken stall on Blackburn market who sold chicken livers....i don't go to the market much now, so not sure if they are still there.

Re: Food Allergies
 

i think im gonna be sick....i hate liver pate....ewwwww......sorry

Re: Food Allergies
 

One thing you should all think yourself lucky for is you have found out what you are allergic too, I have an allergy and can't find out what it is even after all the tests, just popping anti-histamine pills for fun trying to keep it away :mad:

Re: Food Allergies
 

I would try the Chilli Lim Deli in Blackburn tel 52229

If John has not got what you want he can often tell you where to get the item

Re: Food Allergies
 

Watch out Panther !!!!
Rubber in Walkers crisps
BBC NEWS | UK | Walkers makes crisp packet recall

Re: Food Allergies
 

I'm allergic to any seafood, but although I'm astmatic I have not allergic reaction to pollen (flowers or grass) but tree pollen plays havoc with me

Re: Food Allergies
 

Your guide to home air problems and solutions
Guide to Less Toxic Products

I hope the above weblinks might guide you to reduce your asthma problem

Re: Food Allergies
 

Thanks for the heads up on this Margaret very interesting