Saturday, August 07, 2010

How to make Pork liver Pate - modified from Breton Pate

When James and I visited Damien's parents place in Brittany in France, Damien's mum offered a delicious pork pate for entrée. Not like commercial pate in Sydney, it had some chunky meaty bits inside and the herb fragrance stimulated my taste. So I wanted to make a similar pate. Yes, similar! It's similar because I can't find the same ingredients, oh well, I didn't want to use a certain ingredient*.

  • 500g of pork liver
  • 300g of pork rind
  • 400g of pork (shoulder)
  • 400g of bacon strips
  • 100ml of white wine
  • 1 egg
  • a half bunch of thyme
  • a half bunch of parsley
  • 1 big onion
  • salt and cracked pepper
  • 3-4 bay leaves

1. Blanch the rinds for 10 minutes in boiling water and chop them finely.

2. Chop the all the meats! - Actually I was trying to use a knife, but it was so bloody. So I ended up using a blender. Time you're going to do depends on how fine meat you want to have, but I think the liver should be finer than the flesh meat, otherwise chewing the texture of liver won't be pleasant. After grinding the liver, don't be surprised at the colour** and smell.

3. Add the chopped onions and parsley into the chopped meat mixture and add the white wine and egg. Using egg is not necessary, but I'd like to have firm texture. Season with salt and cracked pepper. (You can add peppercorn if you want to have a strong flavour). If you're not sure about the taste, cook a little bit on the fry pan and taste it. - Don't put much salt as you will have the bacon strips outside of pate.

4. Line a terrine with the bacon on a bread tin (My one was medium sized). Sprinkle the thyme on the bacon. Put the mixture in the tin and place the bay leaves on top.

5. Cook 10 minutes at 240C degrees, then for 1.5-2 hours at 110C degrees. The top of the pate should be golden brown. Allow to cool and keep for 24 hours in the fridge before serving.

Enjoy this pate with baguettes and Cornichons. Bon Appétit!

* : The ingredient is a pork CAUL. The caul is used for covering the pate mixture. According to Damien, you can put any parts of pork. On the original recipe for Breton pate, it has a pork trotter as well.

** : It was pinky & strawberry-ish creamy colour, but the smell was....... you know.

Tuesday, June 09, 2009

UTS competition

Now it's time to release the concept design submitted for the UTS competition. Even though this work did not get in the final round, I'd like to share a few images with others. Basic concept design is based on "Binary code" as the building was designed for the IT and engineering faculties. Binary code is a base-2 number system which represents numeric values using two symbols, usually 0 and 1. The building form was started from a 3x3x3 cube volume and each cube was positioned in or out as "0" or "1" was coded as a position.
The building form is created according to the user size and flexibly formed as per the purpose of spaces.

Saturday, May 19, 2007

Grand opening - Digital Origami with Chris Bosse & UTS architecture students

WOW!! It was a great and successful opening. Thanks to many visitors and many special thanks to Chris Bosse& my UTS friends (Sam, Eunsung,Yan, Zaharr, Harry, Jess, Ciara, Natalie, Phillip, Ali, Andrew etc) who worked really hard for this project. Good labor experience but once is enough:-)!!The project management was not organised very well upto this point. It will be another good lesson for everybody for a future project. I sold the molecule shape brochures for $5 each, it ended up almost $115. Good(?) contribution to some student's parking fine. There are more pictures from the opening.
Ah, James family was there at the gallery today. They also helped me to carry away the cardboard rubbish stuff even though they were there as guests. Many thanks to them. Mwah!!

Thursday, May 17, 2007

Digital Origami with Chris Bosse

Yes, it was an exciting collaborative project with other students and Chris Bosse.We spent lots of time on this exhibition. I skipped some lectures to work on this, got sore neck from making hundreds of molecules, got painful muscles from installing the big molecules, burnt fingers from the hot melt glues and smelt horrible toxic glue. When we finished all the installation today, I just decided to forgive(?) Chris Bosse because the result was so impressive and fantastic. (Well, almost :-))We're having an opening tomorrow and pretty exciting for that.

Tuesday, March 27, 2007

Thursday, March 08, 2007