Today, we had brunch at Three Broomsticks Restaurant. Oh how I loved the name the kids came up with. Moreover, they cooked! I didn’t have to lift a finger (sort of).
Hubby ordered pumpkin juice (mimosa), strong potion mixed with black potion (cappuccino), chopped-up troll meat (instant oatmeal), Hippogriff eggs (scramble eggs), and Troll clubs (brioche with butter and jam). I had pumpkin juice, Dementor cloak (salad, tomato, and cheese), and Hippogriff sandwich (baguette, prosciutto, and Vietnamese-style pate).
The food was delicious and the service was impeccable.
(Adapted from Vanh Khuyen Le)
For 4 jars
1 lb chicken liver (soaked in milk for 30 minutes, drained and cleaned)
1 tbs canola oil
80 g butter
4 garlic cloves (chopped)
40 g shallot (chopped)
1/2 tsp chicken bouillon powder
1/2 tsp salt
1 lb ground pork
1 tbs canola oil
50 g butter
1/2 tsp five-spice powder
60 g white bread (soaked in milk and drained)
Grinds of pepper
1 tsp dried basil (optional)
1/2 tsp fried garlic (optional)
A few slices of bacon
- In a large skillet (not non-stick), melt 1 tbs canola oil + 80 g butter over medium heat.
- Add 1/2 part of chopped garlic and shallot, fry until fragrant.
- Add chicken liver + 1/2 tsp chicken bouillon powder + 1/3 tsp salt and cook for a minute only.
- Pour into a bowl and set aside to cool.
- In the same skillet, melt 1 tbs canola oil + 50 g butter over medium heat.
- Add ground pork + 1/2 tsp five-spice powder.
- Add the remaining chopped garlic and shallot.
- Cook for a few minutes.
- Take the skillet off the heat, add drained bread. Set aside to cool.
- Use a food processor to process the liver mixture until semi-smooth. Pour into the bowl and set aside.
- Use the same food processor bowl to process the ground pork mixture until smooth.
- Add the liver mixture + grinds of pepper + 1 tsp dried basil (optional) + 1/2 tsp fried garlic (optional).
- Process until liver and pork are combined.
- Spread butter around 4 jars.
- Layer a few bacon slices on the bottom of the jars.
- Add liver-pork mixture (make sure no bubble is trapped inside).
- Finish with another layer of bacon slices.
- Close the cover of the jars, and use a piece of aluminium foil to wrap the top of the jar as another protection layer.
- Steam for at least one hour.
- Let it cool completely before refrigerating.
- Invert the pate to a plate to serve.