As lemons are to lemonade, so is liver to pate.
Such is my discovery after collecting the organs from a graveyard of chickens.
After a dead-end search for pate, I heeded a suggestion from a Facebook post, and took myself off to the local market.
After locating the ‘butcher’ among a football field full of dead flesh, we ‘spoke’ in gestures.
Pointing to the quarry,I did a quick calculation, rifled around, and waved a 20k VND note ( ~ NZD 1.35 ) at her,
When she handed back a small knapsack full of the stuff, I realised that haggling over quantity wouldn’t work.
So after cooking up a small batch, I froze the rest.
Yesterday I attempted pate. Olive oil and butter,heat slowly. Throw in some raw ginger.Add some finely chopped mustard greens. A bit of soy sauce, and cook slowly.
Cool, then chill or freeze.
The result? Beautiful! But a little more like mince than pate.
Good for 4 or 5 meals, and that’s only the quarter of it. Enough vitamin B12 for Africa.
Obviously further refinement is needed, but it’s a start.