Pate Recipes and Questions

sarahashfield

have you tried Waitrose?

When I was pregnant I am sure I had pate/stilton and other cheeses. Some of their own brand stuff is pasteurised. Have a look at the label on the back.

belfastgirl23

I think the tartex pate is great too. The one in the green squeezy tube is particularly good imho....

Generali

Make rillettes - they're a pate made out of meat rather than liver.

Ingredients:

1.5lb pork belly (rind and bones removed)
Some thyme
A dozen juniper berries
1 glass white wine
Salt & Pepper

Put all the ingredients in a casserole with a very tight fitting lid. If it's a bit lose then either cover the top of the casserole with foil before putting the lid on or make a paste of flour and water to seal the pot.

Place in a low oven for 5 hours.

Pour off the liquid and reserve.

Take 2 forks and shred the meat.

Pack the meat into clean pots or ramekins, pushing down the mixture to force out any air.

Pour the reserved liquid on top of the meat - this will set and make a seal.

These will keep for a couple of weeks in the fridge and are absolutely fantastic.

foreign_correspondent

i was going to suggest the tartex veggie pate too - it has that really pate-ish flavour - great on toast, and I am a carnivore!

Stephen_Leak

CoD wrote: »

mackerel pate? mushroom?

This is my liver pate recipe, very roughly 'converted' to mushrooms. Knowing how mushrooms reduce when cooked, I've simply doubled the quantity.

MUSHROOM PATÉ

Serves 2

INGREDIENTS

500g of mushrooms
2 onions
2 cloves of garlic
1 tablespoon of butter
½ a teaspoon of mixed herbs
Ground pepper to taste

METHOD

Wipe the mushrooms clean. Cut the ends off the stalks and chop them into halves or quarters depending on their size. Peel the onions and chop them into tiny pieces. Peel the garlic and chop it into tiny pieces.

Put the butter into a saucepan on a low heat. Add the onions and garlic. Cook until they are soft. Add the mushroms and herbs. Cook gently for 10 minutes, mashing it together with a wooden spoon to check that it is cooked through.

Put everything into a bowl and mash it together until it is spreadable and to your taste. Season with the pepper.

I have got a recipe for a lovely smoked mackerel pate, but it's on a CD that this new laptop can't read. I will try to remember to take it into work, copy it onto my pen drive and post it tomorrow night.

candygirl

I can recommend weezls lentil pate, even I can make it:p

nearlyrich

Why can't you have pate when pregnant now?

Edited to add they said we shuld eat liver when I was pregnant, funny how times change ...

moanymoany

Is it the liver? There must have been millions of women who ate well cooked offal during pregnancy. I thought the problem was listeria in pate - if you make it yourself, cook it well and keep it properly I can't see a problem.

When I was pregnant - 30 years ago - the only thing we were told to avoid was smoking. I drank - not a lot, but certainly weekly - ate anything I wanted.

It was the same with what to feed babies. I do wonder if there are any figures to show that all these restrictions have a beneficial effect. Do they have them in France and the Netherlands where the statistics show that it is 'safer' to have a baby than it is here, for both mother and child?

OrkneyStar

Is it not something about too much VitA via liver based products ?
I avoided what I was told to avoid pretty much cos it was 9 months plus 13 months (bf diff things to avoid lol)- so not a huge time out of my life, but like I said cravings are torture sometimes! Hopefully something here will be of use to OP.
x

Ishtar

Thanks very much for all your replies!

Yes, it's the listeria risk in commercial pate, both meat-based and vegetarian ones - I've read it can cause problems with the baby, possibly miscarriage. Also, they tell you not to eat liver because of the risk of too much vit A.

I do sometimes worry that its all just too much control being exerted, but it's definitely not something that I would want to risk.

Anyway, I'm off into town later so will get some Tartex, but will also try some of the recipes to see if they hit the spot.

Thanks again.
D.