Jelly with my pate dish?

[nick_j007]

http://www.bbcgoodfood.com/recipes/2338/chicken-li...

Will be making this as a starter soon. I shall bake some mini loafs and have small butter dishes.

Would it be enhanced or complicated if I served a small wine jelly with it pls?

If you say yes for the jelly, I have little idea how to do it. Any recipes please?

Thanks, Nick

[Mobile Chicane]

(Shamelessly stolen from Cactussed, this.)

Heat the wine (Montbazillac if you can't get Pineau - which I suspect you can't easily in the UK) and dissolve leaf gelatine in it.

Instructions will be on the packet. Don't let it boil.

Pour the mixture into a shallow square dish and chill. Cut into cubes and present on the side.

[nick_j007]

Mobile Chicane said:

(Shamelessly stolen from Cactussed, this.)

Heat the wine (Montbazillac if you can't get Pineau - which I suspect you can't easily in the UK) and dissolve leaf gelatine in it.

Instructions will be on the packet. Don't let it boil.

Pour the mixture into a shallow square dish and chill. Cut into cubes and present on the side.

Coming back to this quickly. Thanks for the above.

A bit uncertain about my liquid to gelatine ratios.

I have ordered in some Pineau. I drank a little, but saved enough (I hope!)

I need to make jelly cubes. Thought I'd use an egg tray from the fridge - perfect half domes holding 1 tbsp each. Hoping they'll just knock out nicely...do you think?

So, I have a box of Dr.Oetker Gelatine inc. 6 sachets.

I need 120 ml of Pineau to fill these moulds.

Directions state 120ml of hot water. Sprinkle sachet onto hot water and stir.

It then goes on to say one sachet sets 570ml of liquid.

Sorry to be dim, but this leaves me scratching my head as to what to do. Should I heat the Pineau and then add a certain amount of gelatine powder to it? If so how much powder should I add to 120ml of Pineau?

Thanks in advance.

Nick

Each ice cube block hold 1 desert spoon, and I need 8 of those.

[nick_j007]

I could run with the recipe for this wine jelly here using my Pineau instead?

http://www.argiro.com.gr/recipes/duck-liver-pate-w...

[Mobile Chicane]

nick_j007 said:

Coming back to this quickly. Thanks for the above.

A bit uncertain about my liquid to gelatine ratios.

I have ordered in some Pineau. I drank a little, but saved enough (I hope!)

I need to make jelly cubes. Thought I'd use an egg tray from the fridge - perfect half domes holding 1 tbsp each. Hoping they'll just knock out nicely...do you think?

So, I have a box of Dr.Oetker Gelatine inc. 6 sachets.

I need 120 ml of Pineau to fill these moulds.

Directions state 120ml of hot water. Sprinkle sachet onto hot water and stir.

It then goes on to say one sachet sets 570ml of liquid.

Sorry to be dim, but this leaves me scratching my head as to what to do. Should I heat the Pineau and then add a certain amount of gelatine powder to it? If so how much powder should I add to 120ml of Pineau?

Thanks in advance.

Nick

Each ice cube block hold 1 desert spoon, and I need 8 of those.

I wouldn't use egg trays. From experience, you need to quickly dip jelly moulds into hot water in order to achieve a clean turnout, and egg trays are too thick / rigid to do this without melting the contents in the process.

The idea behind melting gelatine in hot water and then adding cold wine / juice / whatever is to preserve the integrity of the flavours of whatever you may be adding (rather than boiling these off).

I think the key here is to experiment beforehand, say 1/2 a sachet in each of 250ml, 200ml, 150ml of liquid, to find the level of 'set' you're happy with.

Alternatively, PM Cactussed.

[nick_j007]

Thanks again.

Yes, I have concluded that I need to experiment just as you suggest. Thanks.

Might make it in a cling film lined loaf tray then, and turn it out and cut up prior to serving.

Liked the idea of those half domes though Too late to start shopping really.

Nick

P.S. I have a menu done...like to see it?

[The Nur]

Have you considered making the jelly bits in ice cube trays?

Apologies if this is a silly suggestion, I am a culinary idiot and stumbled upon this thread purely by accident.

[nick_j007]

The Nur said:

Have you considered making the jelly bits in ice cube trays?

Apologies if this is a silly suggestion, I am a culinary idiot and stumbled upon this thread purely by accident.

Well yes I had started with that thought, but the plastic is quite thick again. I shall give it a bash though and see how my experiments turn out.

Cheers.

[The Nur]

Apologies, I missed the last line of the third post.

[nick_j007]

No problem.

I think I shall try my luck anyway. If the dry run works I'll go for it.

[nick_j007]

Update and results:

1. 1 tea cup of white dessert wine (I simply swapped this with my Pinneau)
2. 1/2 tea cup of sugar
3. 1½ teaspoon gelatine powder

For the wine jelly: Grease lightly with oil a rectangular baking pan. Line it with cling-film and leave enough dangling outside. Put the wine and sugar together in a small pan, bring to the boil and simmer until the sugar melts. Pour the gelatine over the hot wine over and stir well until the gelatine is dissolved- it took me a few minutes until it had gone transparent. Leave the liquids mix to reach room temperature. Pour it into the baking pan. Cover with the cling-film and leave in the fridge for 4h. When cold remove from the baking pan with the help of the cling-film and turn it out onto a chopping board. Peel off the cling-film and cut the jelly in small pieces. When you want to serve place a slice of the pate and a piece of jelly on toasted bread.

Have to say the jelly was utterly delicious and went so well with the pate. I placed individual bread rolls I had made with a silicone mould (sp) on the plate along with a couple of small gherkins and balsamic onions. A real success!

Thanks for the ideas folks.

Nick

ETA the pate recipe is at the top of this page