This is so good. I've made chicken liver pate with that recipe before, but smoked butter adds an extra dimension. Thanks for this recipe and putting the idea of smoked butter in my head.
Looking at the Grigson book (she was a total legend when it comes to cookbooks) it's worth noting that Amazon UK are currently showing stocks of the Hardback edition of "Charcuterie and French Pork Cookery", used, in "very good" condition, for only £3.90-ish, *including P&P!* Needless to say, I availed myself in seconds flat, since any good cookbook (and hers are superb) is going to end up being spattered with all kinds of yummy stuff so hardly worth buying a new one :) (at £13 & £15).
its a great book and one i use from time to time. i spoke with the publisher last year and got permission to feature 3 recipes on the channel. great old school author ✍️
@@Coldsmoking My copy should be with me in the next day or three and I'm rather excited about it :) Grigson was an absolute legend who cared as much about the people, culture and history of the region a recipe came from as she did the recipe itself. She's also quoted as an influence by so many modern cooks too. Do you need permission to video recipes then? I mean, surely you could just make a minor tweak to the ingredients list and claim something as "yours" rather than Jane's, or Delia's, or whoever?
you are of course correct, I could do that but I wanted also to feature the book and some of the text from the book and in order to do that and publish it on a video that I was monetising I thought it best to get permission rather than apologise after the fact
This is so good. I've made chicken liver pate with that recipe before, but smoked butter adds an extra dimension. Thanks for this recipe and putting the idea of smoked butter in my head.
cheers Patrick, i love smoked butter. i was basting a skate wing with it the other day and it was delicious. such a versatile ingredient
Substitute the butter with schmaltz, rendered chicken fat. Doing so makes an incredible difference.
i like the sound of that 👍
Pass the pate through a fine sieve for a silky texture. Yum.
Very nice 👌
Great 👍,liver always in our familys kitchen, especially with bacon 🥓
now you’re talking! 🥓👀
Looking at the Grigson book (she was a total legend when it comes to cookbooks) it's worth noting that Amazon UK are currently showing stocks of the Hardback edition of "Charcuterie and French Pork Cookery", used, in "very good" condition, for only £3.90-ish, *including P&P!* Needless to say, I availed myself in seconds flat, since any good cookbook (and hers are superb) is going to end up being spattered with all kinds of yummy stuff so hardly worth buying a new one :) (at £13 & £15).
its a great book and one i use from time to time. i spoke with the publisher last year and got permission to feature 3 recipes on the channel. great old school author ✍️
@@Coldsmoking My copy should be with me in the next day or three and I'm rather excited about it :) Grigson was an absolute legend who cared as much about the people, culture and history of the region a recipe came from as she did the recipe itself. She's also quoted as an influence by so many modern cooks too.
Do you need permission to video recipes then? I mean, surely you could just make a minor tweak to the ingredients list and claim something as "yours" rather than Jane's, or Delia's, or whoever?
you are of course correct, I could do that but I wanted also to feature the book and some of the text from the book and in order to do that and publish it on a video that I was monetising I thought it best to get permission rather than apologise after the fact
@@Coldsmoking That's very decent of you, nice one fellah.
Very good patè.
thanks 🙏