I didn't make any Paté in 2019 as I still had a good supply from 2018 (above).
I'm now very pleased that I made as much as I did, as having a good supply of Paté in the house has suddenly become more important than I could have imagined.
This one is my 'Special Paté', with a large, walnut sized, lump of foie gras in the middle; hence that delicious exterior yellow fat.
It's a long way till Paté making season, but I'm already thinking that I'll make lots again this year.
Why deprive ourselves; I'm actually looking forward to it.
That looks so good and I am sure tastes just as good. Plain old sirloin steak for lunch here.
ReplyDeleteI'd need a mortgage for a sirloin!
DeleteThis comment has been removed by a blog administrator.
DeleteI remember you showing how your Pate was made, so wonderful that you waited to use it now.
ReplyDeleteparsnip
Once bottled and sterilised, it lasts for several years. However, my stock is usually raided quite quickly. I think I still have four jars left.
DeleteIt looks very tasty to me, but I can only guess the taste.
ReplyDeleteIt's delicious, and made even better with some fresh sourdough bread.
DeleteOh boy that sounds good. Good on you for enjoying the best in life, good wise anyway
ReplyDeleteI refuse to deprive myself; especially now!
DeleteHow do you keep it so long?
ReplyDeleteIt has to be sterilised for three hours; after that it's a matter of will power.
DeleteNot being able to visit our usual haunt in Argeles, your post reminded me I'm missing the Foie Gras, unavailable in UK'
ReplyDeleteSeveral countries won't allow its sale these days. More for us, I suppose!
DeleteI'm a bit of a heathen in that I like my paté very smooth but quite firm. I used to buy a lovely smooth duck and orange (sorry if that offends your tastebuds) in a place in Civray.
ReplyDeleteDuck Paté is usually quite smooth. I occasionally buy a slice from my local supermarket; it's delicious, but extremely rich.
DeleteLooks divine! You may have to repost the recipe when the season rolls around. I'd be keen on a tutorial.
ReplyDeleteIf you type Paté (with the accent) into the search strip top left, you'll come across my recipe for Paté with foie gras de canard. All is there.
DeleteOh, I am feeling like pate now. The smell of rosemary on roasting lamb is exciting my appetite.
ReplyDeleteIsn't that one of the very best culinary aromas? Lamb and Rosemary; wonderful.
DeleteI am partial to the wild boar Paté we used to buy in jars from a local specialist delicatessen. He has closed now unfortunately so my little treats are no more.
ReplyDeleteI've had Wild Boar Paté in the past, but we don't see it too often.
DeleteNot sure what Pate made it from, but looks like delicious
ReplyDeleteCoarsely ground Pork, Pork liver, and Pork fat, with a nice lump of Duck foie gras in the middle. Lovely.
DeleteOh, I am sure it is yummy
DeletePaté sounds like an exotic woman's name.
ReplyDelete"Why don't you make me Monsieur Cro?" Paté asked in a husky voice, beckoning slowly with her index finger as Cro followed her into the boudoir, snorting like a bull in springtime.
Wasn't there a singer called Paté Smith?
DeleteI'm so envious of that paté. I already have the ingredients on my next shopping list.
ReplyDeleteIncluding the foie gras?
DeleteProbably not.
DeleteTotally unrelated to the pate Cro, but, if you have a dozen or so jars going spare I could ease your pain, you had a post a while ago about chestnuts. Like you, we love them, and collect far too many each October, and as a result have about 8kg in the freezer, having been blanched and peeled first. I think you preserve your own in jars. Can you remind me what you do so that we can free up freezer space please?
ReplyDeleteWe normally have them roasted with the usual Sunday lunch, or Amanda makes a superb nut roast with them and foraged blackberries layered in. A chestnut pate is also made.
DeleteWe do freeze a few, but these days we buy smallish jars of ready peeled and bottled ones. We buy the ones that are 'steam processed', never the ones in liquid. They are available everywhere now, and are as good as doing your own. Living in a big Chestnut growing area, we always really look forward to the first nuts of the season; the next time we eat any is at Christmas, so a couple of jars are all we need.
DeleteWe are certainly learning, what is reallllly immmmportant!!!!!!!!!
ReplyDeleteMmmm, do you have to ration how much you eat? For health sake, I mean.
Be safe!
🌸💛🌷💛🌸
This sort of Paté is quite rich, so we don't eat it too often, but otherwise I think we eat quite sensibly. Variety is the answer!
DeleteFoie gras, really? Are your taste buds more important than the horrific disgusting practice that produces this?
ReplyDeleteINSTEAD OF GETTING A LOAN,, I GOT SOMETHING NEW
ReplyDeleteGet $5,500 USD every day, for six months!
See how it works
Do you know you can hack into any ATM machine with a hacked ATM card??
Make up you mind before applying, straight deal...
Order for a blank ATM card now and get millions within a week!: contact us
via email address::{Silvacardsonline@gmail.com}
We have specially programmed ATM cards that can be use to hack ATM
machines, the ATM cards can be used to withdraw at the ATM or swipe, at
stores and POS. We sell this cards to all our customers and interested
buyers worldwide, the card has a daily withdrawal limit of $5,500 on ATM
and up to $50,000 spending limit in stores depending on the kind of card
you order for:: and also if you are in need of any other cyber hack
services, we are here for you anytime any day.
Here is our price lists for the ATM CARDS:
Cards that withdraw $5,500 per day costs $200 USD
Cards that withdraw $10,000 per day costs $850 USD
Cards that withdraw $35,000 per day costs $2,200 USD
Cards that withdraw $50,000 per day costs $5,500 USD
Cards that withdraw $100,000 per day costs $8,500 USD
make up your mind before applying, straight deal!!!
The price include shipping fees and charges, order now: contact us via
email address:: {Silvacardsonline@gmail.com}
Whatsapp:: +13476304164