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.
36 comments:
That looks so good and I am sure tastes just as good. Plain old sirloin steak for lunch here.
I remember you showing how your Pate was made, so wonderful that you waited to use it now.
parsnip
It looks very tasty to me, but I can only guess the taste.
I'd need a mortgage for a sirloin!
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.
It's delicious, and made even better with some fresh sourdough bread.
Oh boy that sounds good. Good on you for enjoying the best in life, good wise anyway
I refuse to deprive myself; especially now!
How do you keep it so long?
It has to be sterilised for three hours; after that it's a matter of will power.
Not being able to visit our usual haunt in Argeles, your post reminded me I'm missing the Foie Gras, unavailable in UK'
I'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.
Looks divine! You may have to repost the recipe when the season rolls around. I'd be keen on a tutorial.
Several countries won't allow its sale these days. More for us, I suppose!
Duck Paté is usually quite smooth. I occasionally buy a slice from my local supermarket; it's delicious, but extremely rich.
If 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.
Oh, I am feeling like pate now. The smell of rosemary on roasting lamb is exciting my appetite.
Isn't that one of the very best culinary aromas? Lamb and Rosemary; wonderful.
I 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.
Not sure what Pate made it from, but looks like delicious
I've had Wild Boar Paté in the past, but we don't see it too often.
Coarsely ground Pork, Pork liver, and Pork fat, with a nice lump of Duck foie gras in the middle. Lovely.
Paté sounds like an exotic woman's name.
"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.
Oh, I am sure it is yummy
Wasn't there a singer called Paté Smith?
I'm so envious of that paté. I already have the ingredients on my next shopping list.
Including the foie gras?
Probably not.
Totally 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?
We 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.
We 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.
We are certainly learning, what is reallllly immmmportant!!!!!!!!!
Mmmm, do you have to ration how much you eat? For health sake, I mean.
Be safe!
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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!
Foie gras, really? Are your taste buds more important than the horrific disgusting practice that produces this?
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