Wednesday, 26 November 2014

Paté Making 2014.



It comes around so quickly. Yup, it's Paté making time again.

I'm making about 2½ kilos this year, mostly in small 200gm jars; with the just two of us they're more useful than the bigger 350gm jars.

I took about 2 kilos of seasoned coarsely ground pork belly, liver, etc, and a 400gm Duck foie gras.

Nice big walnut sized lumps of the fresh foie gras were placed inside each jar of Paté mix, and the 'capsuled and lidded' jars were sterilised for the standard 3 hrs.

It's always interesting to discover if I've seasoned the mix correctly. Over the past few years I've somewhat underestimated the salt, but I suppose that's better than putting in too much.


Here's my final haul; ten 200gm jars, and four 350gm jars... That's all I'm making this year, I still have a few left over from 2013. The yellow of the fat comes from the foie gras (Maize fed Ducks).

I now have to wait about 3 months before tasting. 

Next on the list is Bacon, but more of that anon.




16 comments:

  1. How beautiful and must be tasty too. We dont have here even one of the ingradients .

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    Replies
    1. You're not really a pork country, are you!

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  2. Oh My Goodness, this looks so wonderful.

    cheers, parsnip

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  3. looks lip smackingly good.

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  4. I am just totally staggered at your culinary skills Cro.

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    Replies
    1. I enjoy doing it, and enjoy eating it. I also know exactly what's in it!

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  5. Aren't you due for a day off doing nothing?

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    Replies
    1. I'm plastering and building today.... amongst other things.

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  6. Looks wonderful Cro …… our daughter would kill for foie gras !!! You and Lady M are both so accomplished. XXXX

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    Replies
    1. I had a half-filled 'leftovers' jar which we opened for lunch. I can confirm that it was very good.

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  7. Hi Cro, when you say Foie Gras is maize fed ducks, do you mean the ones that are forced fed? I've just googled it and read their livers swell to 10 times the normal size. Or are you using something more humane? Just curious.

    Jean x

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    Replies
    1. Yes, they're force fed maize for a couple of weeks which makes the liver swell and become delicious. It does sound rather nasty, but in fact they queue up for it; a bit like humans outside a bun shop.

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  8. Have always wanted to make my own Pate, but didn't think it lasted that long. You are a man of many talents.

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  9. I am sure the end result is delicious but that first picture looks revolting - minced brains!

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    Replies
    1. No brains in there Elaine, just belly pork, liver, and herbs etc.

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