CHICKEN LIVER PâTé
James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney.
Provided by James Martin
Categories Starter
Time 25m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.
- Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
- Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
- Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.
Nutrition Facts : Calories 539 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium
GORDON'S RUSTIC PâTé
An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop
Provided by Gordon Ramsay
Categories Buffet, Dinner, Starter, Supper
Time 1h50m
Yield Makes 1 litre
Number Of Ingredients 14
Steps:
- Prepare duck and chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that's required.
- Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.
- Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.
- Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.
- Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.
- Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.
- To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.
Nutrition Facts : Calories 642 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 37 grams protein, Sodium 3.56 milligram of sodium
VELVETY DUCK LIVER PARFAIT
A little parfait makes Christmas complete, try making your own with Barney's festive recipe
Provided by Barney Desmazery
Categories Canapes, Starter, Supper
Time 45m
Yield Serves 6 as a starter or light lunch
Number Of Ingredients 10
Steps:
- Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible - if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
- Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.
- Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.
Nutrition Facts : Calories 535 calories, Fat 50 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 18 grams protein, Sodium 1.11 milligram of sodium
More about "coarse pate recipes uk food"
COARSE COUNTRY TERRINE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Starters & NibblesServings 10
HOW TO MAKE THE PERFECT COUNTRY PâTé | PORK | THE …
From theguardian.com
Author Felicity CloakeEstimated Reading Time 7 mins
COARSE COUNTRY PATE | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine FrenchEstimated Reading Time 3 minsServings 10-12
TRADITIONAL FRENCH COARSE COUNTRY PâTé RECIPE - THE …
From thespruceeats.com
FRENCH STYLE COARSE PORK PâTé — THACKERYS COOKERY …
From thackerys.co.uk
PâTé DE CAMPAGNE (COUNTRY PâTé) RECIPE - RAYMOND …
From raymondblanc.com
ROASTED VEGETABLE CHICKPEA PâTé RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOT PâTé TOASTS | JAMIE OLIVER RECIPES
From jamieoliver.com
MUSHROOM PâTé RECIPE - BBC FOOD
From bbc.co.uk
RICH PORK PâTé RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHRISTMAS PATE AND TERRINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SOUTH YORKSHIRE FOOD - COARSE COUNTRY PâTé
From southyorkshirefood.com
TUNA PâTé - GREAT BRITISH RECIPES
From greatbritishrecipes.com
COARSE LIVER PATé | RECIPE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
BROCCOLI PANGRATTATO PASTA RECIPE: DON’T UNDERESTIMATE THE HUMBLE …
From theguardian.com
MACKEREL PâTé WITH BEETROOT SALSA - GOOD HOUSEKEEPING
From goodhousekeeping.com
HOW TO MAKE PATé DE CAMPAGNE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
NIGEL SLATER’S RECIPES FOR EASY SALMON PIE AND BAKED GOOSEBERRIES
From theguardian.com
PâTé RECIPES | BBC GOOD FOOD
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love