Time to make Paté. I'm making less than I used to, this year, simply because I've discovered a commercial everyday Paté that is far better than anything I could ever make myself.
This one, however, is for special occasions, and contains a large slab of Foie Gras in the middle. It's a basic coarsely ground pork/liver mix, with a very expensive lump of 'Extra' Duck liver in the middle. I usually buy the less expensive 'Tout Venant' liver, but I couldn't find any.
Inside a 350 gm jar, I place a generous 1 cm layer of Paté mix, on top of which I put a golf ball sized lump of Foie Gras. The jar is then filled with more of the mix, pushed down with the back of a teaspoon, and levelled to the where marked on the jars.
Capsules are fitted, screw tops attached, and the whole lot sterilised for 3 hours.
I had almost decided not to do my own Paté this year, but boys will be boys, and I enjoyed my drizzly afternoon. There's something very satisfying about watching a huge cauldron bubbling away for several hours on the stove.
Even more satisfying will be tasting the Paté in the new year.
Next morning; and here's the finished job. A nice layer of jelly on the bottom, and plenty of Duck fat (for roast potatoes) on the top.
I made 2 kilos of Paté mix, and added most of a 700 gm Foie Gras, which filled eight 350 gm jars. I had a bit of liver left over, which I've stuck in the freezer for Christmas.
Job done!
31 comments:
Wow, that is gourmet pate! You obviously have years of expertise. Nothing like the simple chicken liver pate I'll be making.
Looks good.
My indulgence in France is foie de gras, a tin of it usually finds its way into my hand luggage to be enjoyed back in Blighty, it's difficult if not impossible to buy here.
I make it every year; love it.
This is the season for fresh Foie Gras, so I take full advantage.
I have some of those special 'commercial' tins waiting for me back in the UK. My Christmas treat.
If they are the Jean Haget produced Patés, they are wonderful. I wish I knew their secret.
Can our daughter come and live with you Cro ? ....... she would eat foie gras all day, everyday !!!!! I must get some for Christmas . XXXX
We eat very little, and only in the form of Paté; otherwise I find it too rich. I must be getting old.
I like the taste but not the thought of it
I have never tasted foie gras. I have seen it in special gastronomic stores here, and very expensive.
Greetings Maria x
The 'thought' is not as bad as sometimes stated by the anti-brigade. The Ducks (and Geese) actually queue-up to be fed.
Most 'good' things are expensive, but every so often.....
Sounds delicious, but like John, I'm not happy about the thought of it. We Brits can be very squeamish when it comes to some things.
Do you eat it with warm crusty bread from your favourite baker? Or even better, your own home made bread?
You are such an industrious soul Cro. Enjoy the fruits of your labour.
There's no logic to it but I find the texture of anything other than smooth paté to be outwith my culinary comfort zone. It doesn't help that I'm by nature a vegetarian who happens to enjoy eating meat (most of the time).
I always think it's best with very fresh sourdough bread (from my favourite baker). I'm still very much an amateur bread maker; must try harder!
It'll be a while before we open the first one, they're always better after a few months.
I'm rather the opposite, I like my paté to be coarse and soft-ish. I think there's a reluctant veggie inside me somewhere.
We entered into this last year I believe. Refer to the white strip top right n'est-ce pas?
Your energy - and your dedication to food - astound me Cro.
Today's piece is a bit like 2015, and 2014, and 2103, etc, etc. My whole year is mapped out for me in advance; and I obey!
It's simply because I enjoy doing it so much, and it really isn't that time consuming. My Paté making must have taken me about an hour; the rest was just waiting for the sterilising to finish.
I really don't know if I have a taste for pates of any type, but would volunteer to try the pate you've described here.
Before I forget, thank you for the photographs of that village with the beautiful old, very old, buildings. In one of the comments, Ludlow was mentioned, and I have visited there a few years ago.
Best wishes.
Ludlow is not only a beautiful town, but also a centre of gastronomy. Some of the UK's best restaurants are found there.
This is a recipe that I will not be making! I paté a couple of times in the 80s but now it feels like too much mess. I sent the prune recipe on to my daughter who is hosting Christmas and she reports that the full jars are already in the basement waiting for us.
I have a friend who makes THE best pate I have ever eaten. I had a look to see how many people had protested, but it wasn't as many as I expected, and even those were polite. I am in two minds about force-feeding geese, but that doesn't stop me from buying it.
This looks and sounds so good.
Question. the pork/liver cooks down and you have that much duck fat on top ? where is the duck in the mixture ? Son loves to cook with duck fat.
Sorry I am so daft.
cheers, parsnip
I was there for several days and stayed in that old hotel, The Feathers, and enjoyed catching up with friends who lived near-ish.
Luckily I can do my Paté making with my eyes closed, these days, and manage to make very little mess. I also have a seriously good machine for mincing all the ingredients. Good to hear about your daughter's Prunes. Enjoy!
As I said above, the process isn't as bad as it's often made out to be. The detractors are usually townies who've never actually experienced its making, first hand.
It's the Duck liver in the middle which releases most of the yellow fat. The yellow colour is because they're fed on maize. The Paté as a whole shrinks down quite a lot when processed, hence all the jelly etc.
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