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Thread: PAG's Pâté

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    PAG
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    PAG's Pâté

    A couple of weeks ago, some friends and I had an enjoyable cheese and wine (well some wine, more Port) evening. I volunteered to host another one this coming Monday, and got to thinking that I would make a pate also, something that I haven't made for maybe 3 or 4 years.

    So, out came the recipe and I sourced the ingredients. This is a French 'country' style rough pate, not the gay smooth type. Minced pork, smoked bacon, unsmoked bacon (both with as much fat as possible), and pig liver (if anyone wants to know the quantities, PM me).

    Each meat has to be finely chopped separately, preferably in a food processor (another story, had to buy a new one as the old one wrapped it's hand in quite a while ago). Everything put into a large mixing bowl (best to do the liver last as that's the messiest.





    Once all four meats are chopped, mix them really well. Then, add crushed black peppercorns, salt, a few crushed garlic cloves, and some ground mace.



    Again mix really well, then add some dry white wine and brandy.



    I then add some finely chopped fresh thyme.



    The bowl is then covered with a tea towel and put into a cool place (fridge if you're in Thailand) for a couple of hours to allow all the flavours to mix together.

    Then it's putting the mix into something suitable for an oven (I use a pyrex dish, but bread tins are equally as good). The cooking dish needs to sit in another dish with some water in. Pre-heat the oven to 150 deg C, and cook for 1 3/4 hours.





    To be continued................

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    Lovely pictures and I have sent you a green. Ultimately, profoundly disappointing as I hoped that you were to say that you had something like an aerial on the top of your head.

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    'ello 'ello 'ello Luigi's Avatar
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    Yum.


    Good stuff PAG.


    Get hooked up with Loy Toy's nationwide delivery service before Christmas please.

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    Many years ago when I lived in Sheffield brought a whole pig and used the offal along with some red wine to make pate.
    Odd thing was flew into Stansted around midnight drove to Grantchester then drove to Sheffield around 2am with a dead pig in the boot of the car.
    Last edited by klong toey; 02-11-2016 at 08:07 PM.
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    Thailand Expat Dillinger's Avatar
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    Your having a Pate night with the lads? You sure they didnt say poker?

    You might as well go the whole hog now and bake a quiche

    Looks nice but by the way

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    PAG
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    Quote Originally Posted by Dillinger View Post

    You might as well go the whole hog now and bake a quiche
    Actually thinking of something similar. Later.

    OK, back to the pate, nearly 2 hours in the oven, looking good, and upon opening the door, as a former wife used to say, "a smell to curl around your heart".



    The bay leaves are purely decoration. You will note that the pate shrinks in the oven, and has a perimeter of molten fat and jelly. Really important to keep this intact as it keeps the pate fresh, and also tastes great....


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    Quote Originally Posted by Dillinger View Post
    Your having a Pate night with the lads? You sure they didnt say poker?

    You might as well go the whole hog now and bake a quiche

    Looks nice but by the way

    Wasn't going to say anything.....but it is a bit suspicious.

    Even though a great effort and probably decent stuff.
    Kudos extended for DIY.


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    PAG
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    The beast needs to cool now, and then is covered with some kitchen alu sheet, and, what I do, is put the lid of the pyrex (upside down), on top, with some kind of weight, which will press the pate and make it great for slicing.

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    OK, reasonably cool, tin foil at the ready, and make as best a double layer of foil, sealed around the dish as possible....



    It now needs the dish lid, inverted, and a weight to press down the pate (using a bag of flour as a weight).



    Now it's going to stay in the fridge for the next four days. Probably the next photos are going to be of it being consumed. I have every confidence..........

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    Thailand Expat Dillinger's Avatar
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    Quote Originally Posted by PAG
    The beast needs to cool now,

    My ex ex wife had one of them. I didnt know it was made of pate


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    Quote Originally Posted by Dillinger View Post
    Quote Originally Posted by PAG
    The beast needs to cool now,

    My ex ex wife had one of them. I didnt know it was made of pate


    The Beast Realistic 11 Inch Dildo Sex Toy
    Possibly why she's your ex.....

    We digress.

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    Ardennes pate.

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    My young dog has been following this thread, trying to figure out why/how I'm moving form the kitchen to the office all the time......


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    PAG
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    Quote Originally Posted by Chico View Post
    Ardennes pate.
    A variation. Only thing I can't get is juniper berries.

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    Bloody marvellous PAG. Thank you.

    Oh, and we want a boxer. Is it a boxer pup? Possibly not. ho hum.

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    Quote Originally Posted by PAG View Post
    Quote Originally Posted by Chico View Post
    Ardennes pate.
    A variation. Only thing I can't get is juniper berries.
    try the dried ones,available depending where you are.

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    Quote Originally Posted by crackerjack101 View Post
    Bloody marvellous PAG. Thank you.

    Oh, and we want a boxer. Is it a boxer pup? Possibly not. ho hum.
    American Staffordshire Bull Terrier (Amstaff).

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    Quote Originally Posted by PAG
    American Staffordshire Bull Terrier
    Sounds good. Got any spare ?

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    Quote Originally Posted by crackerjack101 View Post
    Quote Originally Posted by PAG
    American Staffordshire Bull Terrier
    Sounds good. Got any spare ?
    We got him from these people. PM me for more info (they're nothing to do with me):

    PERFECT PEDIGREE - Thailand - Home

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    OK, slight change of plan. Two of our friends have to go to BKK on Monday, so the cheese and wine session is now going to be tomorrow, Sunday.

    The pate I made is still maturing in the fridge, and I've decided to knock out some cheesecake also. It will be a New York style cheesecake, with lime, and topped with a coconut meringue. Need to make two as there should be somewhere between 12 to 15 folk turning up. Ingredients sourced this morning:



    A drop of Port always goes well with cheese:


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    Now I know why your dog has such a nice smile...

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    OK, time to make the cheeesecakes. First off, grease the two tins with butter:



    then wizz the digestive biscuits in the food processor and add to melted butter. Pack the mix into the base of the tins and press down. Then they're chilled in the fridge whilst making the cheese mix.



    Then I pressed 12 limes for their juice....



    More than I needed, however the wife uses a lot of lime juice in her cooking so none gone to waste....



    The cream cheese is then whisked smooth, then castor sugar, eggs, lime juice, and vanilla extract added slowly one at a time. The mix is then poured over the biscuit bases.





    They're then baked in an oven at 160 deg for around 45-50 minutes.



    Once done, taken out of the oven and allowed to cool for around 15 minutes. Whilst this is happening, I made up a meringue mix with egg whites and castor sugar and once stiff (the mix, not me......) folded in grated coconut.

    This then went on top of the cakes, and, with the oven changed to 220 deg, in they went for around 5 minutes.



    The surface of the meringue will go slightly hard, and brown on the peaks.





    For decoration, grated some lime zest and sprinkled over.......





    then it's in the fridge for a few hours. They get taken from the tins and put on serving plates before eating this evening.

  24. #24
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    Splendid stuff, Pag.

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    PAG
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    Great evening enjoyed by 17 of us in total. Good selection of cheeses and biscuits...



    and M'Sahib did a bunch of Thai food, including crab, prawns, and duck.



    The pate was well received by everybody, so glad I made a large one....








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