Pate Recipes and Questions

MimiF

Hi Pollyanna,

Noticed you hadn't had a response, I make a chicken liver pate, really simple. Just wash and dry some chicken livers (2 tubs usually does me), fry up in some butter with garlic and a little sherry / madeira whatever you have going. Season with some salt and black pepper and whizz up with a blender or food processor. Pop in a bowl and chill for an hour or so. Lovely with toast.

I'm not sure you'll find this cheaper although it's certainly not expensive but it is so much healthier. I find shop bought pates are full of salt and fat even the healthy ones and as my DD loves pate, this is definitely the best way to go.

Got to make some now.

MimiF

Agutka

My dad makes a pate, a baked one, every christmas. I will try to learn how he does it this year, as it is heavenly. Takes him hours to mince, fry and put together though. Not your standard brussels.

Little_Miss_Naughty

Hi All

At the weekend I had my first attempt at making a pork farmhouse pate. It was a recipe I got of the web and after mixing the together I put it in jars and cooked in a saucepan of water for nearly 2 hours hours.

The pate itself tastes ok but it did not bind and falls apart into small chunks when taken out of the jar.

Does anyone know where i went wrong?

Jayar

I usually do mine in the oven covered with foil, then put a weight on top to compress it after it has been cooked. Never tried cooking it in jars before.
Did you remember to put an egg in to bind the mixture?

Little_Miss_Naughty

Hi

Yes, I did use an egg.

I used Pork mince, Sausage meat, Ham, Flour, Egg, Herbs (lot of herbs) and tabasco sauce. It was cooked in preserving jars, the recipe said the jars will keep for upto six months - seemed a good idea and good value - i only with i knew where i went wrong to bind it.

Thanks for responding!

morwenna

Little_Miss_Naughty wrote: »

Hi

Yes, I did use an egg.

I used Pork mince, Sausage meat, Ham, Flour, Egg, Herbs (lot of herbs) and tabasco sauce. It was cooked in preserving jars, the recipe said the jars will keep for upto six months - seemed a good idea and good value - i only with i knew where i went wrong to bind it.

Thanks for responding!

I would have also fridged and weighted it. Can of something or so on top of a loaf tin cooked in the oven in a bain marie. Never heard of a jar mehod, although, would have tried it if I had!

Bongedone

Little_Miss_Naughty wrote: »

Hi

Yes, I did use an egg.

I used Pork mince, Sausage meat, Ham, Flour, Egg, Herbs (lot of herbs) and tabasco sauce. It was cooked in preserving jars, the recipe said the jars will keep for upto six months - seemed a good idea and good value - i only with i knew where i went wrong to bind it.

Thanks for responding!

Have you a link to the recipe ?

Little_Miss_Naughty

Hi

Sorry for taking so long to reply - busy time of year and all that.

I found the recipe from google the address is:

http://cook.dennemann.org.uk/cooking/savoury/pate/

If you do try making the pate, please let me know how it goes.

x

champys

The idea of making pate in preserving jars is interesting indeed! But I would agree with above posts that fridging and weighting is really important to get the right texture. I usually divide my pate into thick slices (after weighting) and freeze the slices individually - pate freezes really well. Also I cook the pate in the steaming basket of my pressure cooker (covered with foil). That makes it quick to prepare, only 25 mins or so. Still I will investigate the preserving jar method as my freezer is bursting at the seams at present! Thanks for the tip.

annaangeluk_2

Doe anyone have any quick, easy and cheap recipes for pate type spreads, please?

I currently have a tin of tuna, tin of mackeral (in oil) sandwich type chicken in the fridge. I don't like the jars of sandwich spread / pate so was wondering if I could make my own versions cheaper plus I'll know whats gone into it!!

I have a magic bullet food processor thing so I can whizz stuff up!

Thanks in advance

Anna x