Chicken and pork pâté with pistachios
Ingredients
3 corn fed chicken breasts, skin removed
100g/3½oz chicken livers
180g/6oz pork belly, minced
1 tsp salt
2 tsp freshly ground black pepper
1 unwaxed lemon, zest only
2 shallots, finely sliced
2 sprigs lemon thyme, leaves picked
50g/1¾oz pistachios, blanched
20 thin slices streaky bacon
Method
Preheat the oven to 180C/350F/Gas 4.
Cut each chicken breast into three big slices and set aside.
Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios.
Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.
Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould.
Bake in the preheated oven for 1 hour 15 minutes.
Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves.
Pork rillettes
Ingredients
1kg/2lb 4oz pork belly (bone-in), cut into 3cm/1¼in cubes, bones reserved
500g/1lb 2oz pork back fat, cut into 2cm/1in cubes
1 tbsp. sea salt
1 tbsp. light muscavado
2 bay leaves
15 juniper berries
2 tsp black peppercorns
4 cloves
a good gratin of nutmeg
200ml/7fl oz dry white wine
3 tsp finely chopped thyme
5 garlic cloves, chopped
2 tbsp. duck or goose fat
pinch ground nutmeg
pinch ground ginger
pinch ground cloves
pinch white pepper
Method
Place all the meat, fat and bones into a large bowl. Add the salt, sugar and bay leaves. Using a spice grinder, grind the juniper berries, black peppercorns, cloves and nutmeg to a smooth powder and add it to the meat. Get your hands in there and mix thoroughly. Cover the bowl in cling film and refrigerate overnight.
The next day preheat the oven to 140C/280F/Gas 1 and transfer the cured meat mixture to a heavy-bottomed pan (preferably cast iron). Add the wine, thyme, garlic and duck or goose fat. Place the pan over a low heat and stir constantly for a few minutes. When the rillette mixture is close to boiling, lay the pork skin on the surface and put the lid on the pan. Place into the oven and cook for 2½-3 hours.
Remove from the oven, take off the lid and allow to cool for 15 minutes. Remove the skin, bones and bay leaves and strain the liquid through a colander. Skim the fat off the liquid and set aside. Put the meat into a bowl with the remaining liquid and blend with an electric hand blender. Gradually add the reserved fat until the mixture is soft
Add the ground spices, taste the mixture and adjust the seasoning to your preference.
Line a terrine mould with cling film and fill it with the warm rillettes mixture. Place in a fridge until set. The rillettes can be eaten as soon as set but will improve with age, and is best eaten at least one week after cooking. Serve with toast and pickles.
Smoked salmon Pate
Ingredients
100g/3½oz cream cheese
100g/3½oz crème fraiche
200g/7oz smoked salmon
1 lemon, zest only, finely grated
½ lemon, juice only
1 tbsp. creamed horseradish
2 tbsp. finely chopped, fresh dill
caper berries, to serve
Method
To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée.
Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice.
Serve with sliced bread, such as stout soda bread, and large caper berries.
Port and Stilton Pate
Ingredients
55g/2oz butter or vegetarian margarine
1 bunch spring onions, finely chopped
60ml /2fl oz port
½ lemon, zest only
125g/4oz vegetarian Stilton, crumbled
1 small bunch parsley, finely chopped
freshly ground black pepper
Method
Melt the butter in a saucepan and gently sweat the spring onions until soft; add the port and simmer gently for 3 minutes.
Add the remaining ingredients and stir well.
Transfer to a blender and process until the mixture has bound. Check the seasoning.
Divide between individual ramekins and refrigerate for at least 2 hours. Serve with melba toast.
Smoked Mackerel Pate
Ingredients
2 kippers or whole smoked mackerel
1 tsp freshly grated horseradish
2 tsp Dijon mustard
freshly ground black pepper
2 tbsp. crème fraiche
½ lemon, juice only
100g/2½oz unsalted butter, chopped
To serve
spring onions, chopped
sourdough bread, cut into slices
Method
Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Add the fish to the blender.
Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste.
Add the butter and blend until smooth. Season to taste with salt.
Serve with spring onions or sourdough bread
Chicken liver Pate
Ingredients
1 tbsp. olive oil
2 shallots, finely chopped
3 sprigs thyme, leaves only
1 garlic clove, crushed
pinch freshly grated nutmeg
½ tsp ground allspice
1 orange, zest only
sea salt and freshly ground black pepper
400g/14oz chicken livers, trimmed of any membrane and gristle, roughly chopped
50ml/2fl oz brandy
100ml/3½fl oz double cream
120g/4½oz unsalted butter, cubed
For the butter finish
80g/3oz unsalted butter
pinch ground mace
½ orange, zest only
2 sprigs thyme, leaves only
To serve
slices toasted sourdough bread
20 cornichon pickles
Method
Heat the oil in a frying pan over a medium heat. Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant.
Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. Blend until smooth.
Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth.
Pass the mixture through a fine sieve into a bowl and then divide between four ramekins. Smooth the tops down by banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish.
Melt the butter in a saucepan with the ground mace and spoon over the pâtés. Sprinkle over the orange zest and thyme leaves to decorate. Refrigerate for two hours before serving with slices of toasted sourdough bread and cornichon pickles.
Pork and Beef Pate
Ingredients
2.2 pounds/1 kg beef flank steak
1.1 pounds/ 500 g boneless pork shoulder
10.5 ounces/300 g pork fat
1 bay leaf
4 grains allspice
5 grains black pepper
2 dry bread rolls
2 onions, peeled and thinly sliced
Vegetable oil
Salt
Pepper
Nutmeg
3 garlic cloves, crushed
Oil for the mold
Bread crumbs for the mold
Method
Wash the beef, pork and pork fat. Drain and place in a large pot. Add bay leaf, allspice, black pepper grains and pour in sufficient cold water to cover the meat.
Simmer until the meat is tender. Remove the pan from the heat. Place the rolls in the stock to soak. Fry the peeled and thinly sliced onions in a little oil in a frying pan until tender.
Once the meat has cooled, remove it from the stock and then, together with the roll and fried onions, grind this mixture twice in a meat grinder. Season to taste with salt, pepper, nutmeg and crushed garlic. Mix these ingredients thoroughly. The pâté mixture must be moist. If it is too dry, add some of the stock from the meat cooking.
Pork and Mushroom Pate
Ingredients
2 tbsp. vegetable oil
500 g gravy beef, cut into 3 cm pieces
500 g pork shoulder, trimmed, cut into 3 cm pieces
300 g boneless pork belly, rind removed, cut into 3 cm pieces
2 onions, quartered
2 celery stalks, roughly chopped
20 g dried porcini mushrooms, soaked in hot water for 20 minutes, drained
1 bay leaf
4–5 whole allspice
200 g chicken livers, cleaned
1 white bread roll
2 eggs, lightly beaten
2 tsp dried marjoram, or to taste
Maggie soup seasoning, to taste
2–3 tsp sea salt
¼ tsp ground white pepper
1 pinch freshly ground nutmeg
bread, gherkins and horseradish sauce, to serve
Method
Soaking time 20 minutes
Resting time 1 hour
Chilling time overnight
Resting time 1 hour
Chilling time overnight
Place a large stockpot over medium-high heat. Add 1 tablespoon oil and the beef and cook for 3–4 minutes until evenly browned. Remove the beef and set aside.
Add the remaining tablespoon oil and the pork shoulder and cook for 3–4 minutes until evenly browned. Return the browned beef to the stockpot with the pork belly, onions, celery, mushrooms, bay leaf and allspice.
Add 1.75 litres (7 cups) cold water and bring to the boil. Reduce the heat and simmer for
1 ½–2 hours or until the pork and beef are almost falling apart. Remove the stockpot from the heat.
In a separate saucepan, blanch the chicken livers in boiling water for 30 seconds, then drain. Add the livers and bread roll to the braised meat mixture. Allow to cool at room temperature for 1 hour, then drain (discard liquid). Using a mincer, pass the mixture through the finest setting twice.
Preheat the oven to 170°C. Lightly grease two 21 cm x 9 cm loaf tins.
In a bowl, combine the braised meat mixture with the eggs, marjoram, Maggie soup seasoning, salt, pepper and nutmeg. Mix well to combine. Spoon into the greased loaf tins and bake for 45 minutes until firm and the top is golden. Allow to cool to room temperature, then refrigerate overnight.
To serve, cut into slices and serve with bread, gherkins and horseradish sauce.
Add the remaining tablespoon oil and the pork shoulder and cook for 3–4 minutes until evenly browned. Return the browned beef to the stockpot with the pork belly, onions, celery, mushrooms, bay leaf and allspice.
Add 1.75 litres (7 cups) cold water and bring to the boil. Reduce the heat and simmer for
1 ½–2 hours or until the pork and beef are almost falling apart. Remove the stockpot from the heat.
In a separate saucepan, blanch the chicken livers in boiling water for 30 seconds, then drain. Add the livers and bread roll to the braised meat mixture. Allow to cool at room temperature for 1 hour, then drain (discard liquid). Using a mincer, pass the mixture through the finest setting twice.
Preheat the oven to 170°C. Lightly grease two 21 cm x 9 cm loaf tins.
In a bowl, combine the braised meat mixture with the eggs, marjoram, Maggie soup seasoning, salt, pepper and nutmeg. Mix well to combine. Spoon into the greased loaf tins and bake for 45 minutes until firm and the top is golden. Allow to cool to room temperature, then refrigerate overnight.
To serve, cut into slices and serve with bread, gherkins and horseradish sauce.
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