Pate Recipes and Questions

zzzLazyDaisy

Hi, I am a regular on MSE but new to OS.

I remember reading ages ago Weezles recipes for chicken liver pate, and lentil pate, and chickpea pate (I think?) but can't find them now. I did do a searcch and found an old thread about pate recipes but it had links to other MSE threads that no longer work.

So please, can you bear with me and post some easy pate recipes (go easy, until now my talents in the 'cooking' department have been limited to remembering to pierce the film before slinging the ready meal in the microwave....)

Thanks muchly

xxx

daleigha

Hi zzzLazyDaisy!!

A yummy and easy one i make is to blend a can of cannellini beans with about 6 sundried tomatoes, a few basil leaves, chopped, balck pepper, some olive oil, or the oil from the sundried tomatoes, a squirt of lemon juice, and if you dont mind stinking of garlic, a couple of garlic cloves!!
you can blend it to a smooth pasta, or leave it a bit more rough if you prefer.
its very similair to the cauldron pate, if you have ever tasted that.
cant help you with any meat ones, as im a veggie!!

HTH xxx

cheerfulness4

http://forums.moneysavingexpert.com/showpost.html?p=11569883&postcount=979

Heres the link to weezls pate recipes. HTH

zzzLazyDaisy

daleigha - thanks for that recipe, I'm not veggie, but I do eat a lot of veggie food, so I'll enjoy trying this out

cheerfullness - thank you so much! I have spent half the afternoon looking for this!!!

Looks like next week is going to be pate for lunch, dinner and tea (well, a girls gotta start somewhere!!

xxx

Penelope_Penguin

We have a thread on making pate. I'll add this one so that you can browse the recipes

Penny. x

Stephen_Leak

LIVER PATÉ

Serves 2

INGREDIENTS

250g of either frozen chicken livers or pigs liver
2 onions
2 cloves of garlic
1 tablespoon of butter
½ a teaspoon of mixed herbs
Ground pepper to taste

DEFROSTING

If using frozen chicken livers, defrost them. This takes 4 hours at room temperature or overnight in the fridge.

METHOD

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 liver 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.

Serve cold on hot buttered toast.

ADDITIONS & ALTERNATIVES

Add 1 tablespoon of sherry when the liver is nearly cooked through.

TIPS

If you cook liver on too high a heat, it will turn out like rubber. This will keep in the fridge for a day.

IMPORTANT NOTE

Liver pate is unsuitable for pregnant women.

zzzLazyDaisy

Thanks Stephen, especially for the tip to avoid rubber livers (yuk!)

This sounds easy enough even for me!

x

redfraggle_2

Smoked mackerel pate

This is yummy!

175g smoked mackerel fillets skinned
400g canned red kidney beans, rinsed and drained
40g pickled beetroot
1-2 tsp creamed horseradish
150ml soured cream/ creme fraiche

Process everything except horseradish and creme fraiche and then stir these ingredients in

bargainbird

Does anybody have a receipe for Trout Pate ?

Hubby went fishing and have rather an excess of trout fillets.....

falady

Hi Bargainbird,

I would poach the trout fillets until cooked, them whizz them up in the food processor with:

a bit of cream cheese (I used about 30grams philly per 100g of smoked salmon when i made smoked salmon pate)
lemon juice to taste,
capers (rinsed) to taste (start with just a few)
salt and pepper.

You could add all sorts to it, eg sundried tomato, olives, gherkin etc.

Don't forget, you can freeze the trout if it is very fresh.

Hope that helps!

Ali x