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How To Make Adobo Paté

Homemade Adobo Pate

This would be my ‘go to’ quick snack or an ice breaker in a party. Before Pepe’s started doing Supper Clubs we only did Filipino canapes and this dish made a lot of heads turning for more! It’s simple, delicious and easy to make.  Perfect to give as a gift this Christmas or have it as a starter or appetizer on your dinner table.

wpid-cleanjars-pepeskitchen.jpg.jpgAdobo Patewpid-photogrid_1449226649714.jpgHomemade Adobo Pate

If you are thinking of making this it’s useful to prepare your jars or containers before you cook the pate. I gave this as a gift to my guests on my last supper club. I washed the jars and lid then poured boiling water to disinfect them. I then dried them on a rack upside with a hand towel at the bottom to catch the water. 

How To Make Adobo Paté

Print Recipe

Ingredients

  • 200g chicken liver
  • 60g Soy sauce
  • 30g white vinegar
  • 80g chopped onions
  • 1tsp minced garlic
  • 3 bay leaves
  • 120g unsalted butter (for pate)
  • 30g unsalted butter (to seal)
  • a pinch black pepper

Instructions

1

In a bowl add the liver, soy sauce, vinegar and pepper. Leave it on the side to marinade for 1 hour

2

On medium heat sauté onions until translucent then add garlic for 1 minute stirring occasionally so it doesn’t burn

3

Add liver and bayleaves to sautéed onions & garlic keeping marinade on the side for later, cook for 10 minutes stirring occasionally

4

Add the marinade turn the heat down and put the lid on, simmer for another 10 minutes

5

Turn the heat off and take the bayleaves out

6

Using a hand blender or food processor add butter and liquidise until smooth

7

Pour the pate evenly in a clean jar or container leaving some space on top of the container for the seal

8

Melt the remaining butter in the microwave then pour it on top of the pate in the jar

9

Leave it on the side to cool then put the lid on

10

Refrigerate for 2-3 weeks OR serve with some blinis or crackers topped with some fresh coriander leaves!

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