There’s nothing like a hot buttered toast to welcome a rainy morning. Especially one that is slathered with a generous layer of chicken and mushroom pate. This has been one of my favourites ever since I had it on a summer cruise down the Vecht during a holiday in Amsterdam. And from that time on, it has been a staple on Hubby Dear’s shopping list every time he visits the Dutch capital.
Shopping at Albert Heijn, the largest food retailer in the Netherlands is actually his favourite past time. He finds it particularly de-stressing after a hard day’s work. However, it is not always possible to go shopping so I scoured the net for a suitable recipe. In my search , I also realised the importance of #food photography. Alas! My photograph above belies my learning as very often I am in a great rush to take the photo before the food is gobbled up. But don’t be fooled by the photo, it is a very easy and tasty dish to make and impress your guests at fancy parties!
How difficult is it to make a chicken liver and mushroom pate at home?
Actually it is dead easy!
I found this out entirely by accident when I made my version of chicken liver pate last week. For several months now I’ve been making chicken curry with breasts and legs since no one really ate the spare parts or offals. But last week I bought a whole bird and was confronted with the chicken liver!