Home-made sandwich spreads

thriftlady_2

Yes I know, that is what I put :doh: :rotfl: What I'm thinking of is old-fashioned pastes like potted meat, potted kippers. I've also seen some American recipes for bean spreads, I tried one but it didn't go down to well.

Corned beef is a good idea though, they like that - I wonder if I could mash it up with some chutney to make a spread ?

apprentice_tycoon

Potted beef is a good old fashioned one -

no real recipe, or quantities for that matter -

you cook shin beef (it has to be shin beef) in a little water or oxo stock until it's falling to bits, check for seasonings add black pepper and nutmeg too if you like, make sure that there is a little of the liquid left then just beat it up a bit with a wooden spoon to break it up some more, add melted butter if you want, no need if you don't. Experiment with adding onion in with the beef. Pot it up and keep in fridge or freezer, you might need to take it out of the fridge for a while to spread it

Or rillettes du porc - same thing with pork instead of beef

Dice up some belly pork, trim it if it's really fatty, cook it with a bayleaf in a little water or chicken stock till it's falling apart, season, break it up some more with 2 forks and pot up or freeze, lovely served with wholemeal toast as a starter or french bread

HariboJunkie

thriftlady wrote: »

Yes I know, that is what I put :doh: :rotfl: What I'm thinking of is old-fashioned pastes like potted meat, potted kippers. I've also seen some American recipes for bean spreads, I tried one but it didn't go down to well.

Corned beef is a good idea though, they like that - I wonder if I could mash it up with some chutney to make a spread ?

I was just about to edit my post to say add pickle to the corned beef. Great minds eh? Have edited my post anyway as I wasn't pulling you up and it sounded like I was.;)

JuJu_3

HariboJunkie wrote: »

Sorry Thriftlady. Meaty ones are more difficult aren't they?

what about corned beef? Not sure what you'd do with it to make it a spread though.
The fish ones I've suggested have a good texture when blended and do taste quite meaty IYKWIM.

I'll keep thinking.

I mash corned beef and branston pickle together with a potato masher, (easier if the corned beef has not been in the fridge) and it spreads really easily.
It saves trying to cut the corned beef into slices, and it seems to go further too!! :j
Oops! Seems you already thought of this- I type slowly -our posts must have crossed!!
JuJu

thriftlady_2

HariboJunkie wrote: »

I was just about to edit my post to say add pickle to the corned beef. Great minds eh? Have edited my post anyway as I wasn't pulling you up and it sounded like I was.;)

Of course you weren't HJ , the idea

Corned beef and pickle is obviously a favourite round here. I have to admit my lot do love Spam sandwiches, so do I actually. It's probably the only convenience food I buy.....apart from baked beans...and ketchup....and mayonnaise

Penelope_Penguin

Thriftlady, I love your threads - will bookmark this one along with the *bread adventure* one :j :T

Our deli (now closed, unfortunately) did a lovely lentil pate. It was a commercial one, not one that they made. Will try and see if I can find a recipe. Puy lentils, if I remember.

Penny. x

prettypennies

Meaty ideas would be great. I made a veggie one at the weekend to use up some overripe peppers (oven roasted peppers, aubergine, garlic, mushrooms - blitzed together with tahini, chickpeas and olive oil) I like it but the kids weren't keen so I have a big tub to work my way through! - Would it freeze ok?

pepperjulie

A favourite in our house was a garlic mushroom type pate.
Cook some mushrooms (button ones work best) in a little butter with some garlic (optional) and plenty of parsley.Chop finely and mix into a light cream cheese (I always use the extra light plain philadelphia). pop in the fridge to set and hey presto. Lovely on warm bagels....mmmmmm. think I might have to make some tomorrow now!!!:)

boxedagency

pepperjulie wrote: »

A favourite in our house was a garlic mushroom type pate.
Cook some mushrooms (button ones work best) in a little butter with some garlic (optional) and plenty of parsley.Chop finely and mix into a light cream cheese (I always use the extra light plain philadelphia). pop in the fridge to set and hey presto. Lovely on warm bagels....mmmmmm. think I might have to make some tomorrow now!!!:)

this sounds lovely...im going to have to write this one down Thank you!

happyathome_withmyboys

boxedagency wrote: »

this sounds lovely...im going to have to write this one down Thank you!

oooh yes, me too!