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Pâté is perfect whatever the weather – spread on toast or at a picnic |
Come rain, hail or shine, pâté makes for a perfect plate
Clare Latimer prepares two pâtés – simple to make and sure to please
WE are into a funny time of year when the weather can be boiling hot or quite chilly so either way these pâtés can be brought out to a picnic or eaten at home with hot toast and crudités. They are good recipes to have up your sleeve.
Kipper Pâté
We had a debate in the shop about how to cook the kippers. Zoë said poach in milk but then we would have had the milk over. I thought water and then Ian (our builder) said that we should grill them with a little butter. So, decision made!
Serve with piping hot toast as a starter or supper dish or with a salad if serving with a picnic. You could even serve it as a dip by adding less butter and more cream and then using cucumber pieces to scoop.
Ingredients
Serves 6
2 kippers
50g butter
Juice of 1 lemon
2 tbsp whisky
4 tbsp double cream
Dash of Worcestershire sauce
Few drops Tabasco
Freshly ground black pepper
1 sprig parsley.
Method
Cook the kippers for a few minutes under a hot grill with a little butter. When cool enough to handle, remove the skin and put into a blender with the butter and lemon juice. Whiz well.
Add the whisky, double cream, Worcestershire Sauce, Tabasco, black pepper and parsley and whiz again until smooth.
Spoon the mixture out into a serving dish. Smooth surface, then grind over some black pepper and cover with cling film. Chill until ready to serve.
Chicken Pâté
We do not make nearly enough pâtés these days. They are so delicious for picnics or simple dishes at home. The ingredients look quite a palaver but once they have been gathered together it is very simple and the result is splendid.
If you can’t get English veal then buy Dutch. But please do ask for British as the more people who ask the more it will raise the issue
Ingredients
Serves 6 - 8
1 large chicken breast, or 2 medium, skin removed
2 - 4 chicken livers
1 tbsp brandy
300g pork belly, minced
200g English veal, minced
Grated rind 1 lemon
1 small red onion, peeled and chopped finely
1 large clove garlic, peeled and crushed
Little fresh Thyme and parsley mixed
1 egg
3 tbsp red wine, optional
Salt and freshly ground black pepper
6 rashers streaky bacon, rind removed
2 bay leaves
Few whole black pepper corns
Method
Put the chicken breasts into a flat dish with the brandy. Cover and leave in the fridge for two hours turning once.
Mix the rest of the ingredients together – except the rashers of bacon, bay leaves and whole peppercorns – in a bowl.
Add the juice from the chicken breasts and stir again. Cut the chicken breasts into about 1 cm slices.
Preheat the oven 170C 325F Gas 3. Line a 1-litre size terrine dish or bread tin with the rashers of bacon. Put in one third of the meat mixture and then lay some chicken strips on top. Repeat twice more until all meats are used, ending with the minced meat. Press well as you go. Arrange the bay leaves and some whole peppercorns on the top and cover with foil. Stand in a roasting tin and then pour in hot water to about half way up the terrine dish. Cook in the oven for 11/2 to 2 hours or until the mixture is shrinking away from the sides.
Remove from the water and leave to cool. When cold, cover with lid or cling film and keep in the fridge until ready to serve. |
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