OLIVE PASTE
Spread on croutons, pungent olive paste sets off all kinds of foods-fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard boiled eggs. The paste keeps more or less indefinitely in the refrigerator. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 3/4 cup, about
Number Of Ingredients 7
Steps:
- In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme(if using dried).
- Add the olive oil while the food processor is running.
- Season with black pepper and add the lemon juice(and thyme if using fresh).
- Enjoy!
BLACK OLIVE PATE(PORTUGUESE)
Make and share this Black Olive Pate(Portuguese) recipe from Food.com.
Provided by Sharon123
Categories Spreads
Time 1h15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Spread the olives out on several thickness of paper towels, top with several more thicknesses of paper towels, then roll up tight, and set aside (to rid the olives of as much moisture as possible so that the pate won't be soupy).
- Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end sealing in the garlic. Place in the oven and roast until the garlic is quite tender, about 1 hour. Remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by processing 15 seconds. Scrape down the sides of the blender or work bowl with a rubber spatula, process for another 15 seconds, then scoop all into a small bowl. Cover tightly. Store in a refrigerator until about 30 minutes before serving.
- Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers.
Nutrition Facts : Calories 408.6, Fat 32.5, SaturatedFat 4.3, Sodium 2646.2, Carbohydrate 32.4, Fiber 10.6, Sugar 0.4, Protein 5.1
BLACK OLIVE PATE
Provided by Food Network
Time 1h45m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Spread the olives out on several thickness of paper toweling, top with several more thicknesses of paper toweling, then roll up tight, and set aside (this is to rid the olives of as much moisture as possible so that the pate won't be soupy).
- Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end into a gooseneck sealing in the garlic. Place in the oven and roast until the garlic is very tender, about 1 hour; remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by buzzing 15 seconds nonstop. Scrape down the sides of the blender or work bowl with a rubber spatula, buzz for another 15 seconds, then scoop all into a small bowl, and cover tightly. Store in a refrigerator until about 30 minutes before serving.
- Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers.
COUNTRY PATE
Provided by Food Network
Categories appetizer
Time P1DT2h30m
Yield 1 loaf or 18 appetizers
Number Of Ingredients 20
Steps:
- Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
- After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
- Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
- Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
- Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
- Preheat oven to 325 degrees F.
- Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
- Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips
- of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
- Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
- Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
- To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.
PATE BRISEE
Steps:
- Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.
- Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.
- Turn the mixture out on the table and quickly frisage: using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.
VENISON PATE
Provided by Food Network
Categories appetizer
Time P1DT2h15m
Yield 15 servings, roughly 2 ounces each
Number Of Ingredients 19
Steps:
- The night before, use 4 cups milk to soak the butchered livers.
- In a small container, cover the bread with the remaining milk and soak for a minimum of 30 minutes.
- Drain, dry, salt and pepper the livers.
- Preheat a saute pan to the point where oil smokes slightly on contact. Add the canola oil and livers to the pan and brown both sides lightly. Remove to drain and cool.
- Let the pan cool slightly, and then add the shallots and garlic. Gently sweat until translucent. Add the brandy, cook off the alcohol set aside.
- Squeeze the bread to remove excess milk. Place the bread in a food processor. Add the livers, shallots and garlic, any liquid and scrapings from the pan and the eggs. Pulse until the contents are still chunky, but relatively consistent.
- In large mixing bowl, combine the venison, veal, dried cherries, pistachios, ginger powder, allspice, pink salt, kosher salt and pepper, as well as the contents of the food processor. Mix well with hands.
- Place a small amount of the mixture in plastic wrap, twisting to form a water-tight ball. Drop in simmering water until cooked through. Cool in ice water, and taste for seasoning.
- Adjust seasoning as necessary.
- Preheat the oven to 325 degrees F.
- Line a pate mold (or small bread pan) with plastic wrap. Fill with the pate mix, seal the top with plastic wrap and cover with foil.
- Fill a larger cake pan with boiling water to roughly 1 1 1/2 inches. Place the pate in the water bath. Cook to an internal temperature of 165 degrees F, about 1 hour.
- Remove the foil and place an equal size pan or lid over the top of the pate and add weight (soup cans, brick, etc...) to help compress the pate. Place in the refrigerator overnight.
- Slice 1/4-inch to 1/2-inch-thick slices and serve with mustard and crusty bread.
OLIVE PATE
Make and share this Olive Pate recipe from Food.com.
Provided by cookalot 2
Categories Spreads
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Chop garlic.
- Squeeze lemon.
- Add rest of ingredients.
- I use just a wee bit of anchovies.
- Process to desired consistancy.
Nutrition Facts : Calories 441.7, Fat 41.8, SaturatedFat 5.7, Sodium 1178.8, Carbohydrate 25.9, Fiber 9.8, Sugar 0.2, Protein 3.6
OLIVE PASTE
Steps:
- In a food processor process olives with garlic until chopped. Add olive oil, lemon juice, 1/2 teaspoon salt and puree again. Transfer to a jar, cover with oil and keep refrigerated or frozen for a couple of weeks.
BEAN AND OLIVE PATE WITH EGGS
A flavoursome appetiser or entrée dish which (except for the toast which you may want to make at the time) can be completely made ahead of time, this paté can also be served with other patés, dips and warm pita bread as part of any Mediterranean-style meal. This recipe can be made with butter beans, haricot beans or chickpeas instead of the cannellini beans used here. Because the recipe uses two cans of beans, you may like to use two different beans. This recipe has been adapted from a recipe on an International Masters '1001 recipes for pan or wok' recipe card.
Provided by bluemoon downunder
Categories Beans
Time 23m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the eggs in a pan of boiling water for 8 minutes, drain, then cover with cold water and allow to cool.
- While the eggs are cooking, finely chop the olives; peel and crush 3 of the cloves of garlic and set aside the other clove of garlic; peel the eggs and cut them into quarters and set aside.
- Put the well-drained beans, crushed garlic, rosemary, thyme, basil and lemon juice in a food processor, season with salt and pepper and blend until smooth.
- With the food processor still running, gradually add the oil, and continue to process until the oil has been blended into the rest of the ingredients.
- If serving as an appetiser or entrée, transfer the paté into 4 ramekins and, distributing them between the four ramekins, stir just over a quarter of the olives into the paté, then sprinkle the rest of the olives on top. If serving as a paté to accompany dips, do the same but simply use one serving bowl.
- Toast the bread, and rub the whole garlic over one side of the toast slices, drizzle with a little olive oil and season with pepper.
- Serve the paté, garnished with parsley, with the eggs and toast.
Nutrition Facts : Calories 706.6, Fat 21.2, SaturatedFat 3.7, Cholesterol 105.8, Sodium 896, Carbohydrate 101.8, Fiber 12.6, Sugar 1.1, Protein 27.6
BLACK OLIVE TAPENADE
A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto
Provided by Miriam Nice
Categories Canapes, Condiment
Time 5m
Yield makes 1 small jar
Number Of Ingredients 6
Steps:
- Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.4 milligram of sodium
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
BLACK OLIVE PASTE
Serving Ideas : Use on bread, roasts (lamb, pork), polenta, pasta Adapted from Jeff Smith's The Frugal Gourmet Usually served as a spread for this focaccia: http://www.food.com/recipe/rustic-sourdough-focaccia-with-caramelized-onions-67753
Provided by StevenHB
Categories Spreads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- To pit the olives, you can use a cherry/olive pitter, but I've found that the olives frequently slip through the holes instead of just the pits.
- Another way to pit olives is to put them inside a folded kitchen towel and then bang on them with a mallet, cutting board, small frying pan, or whatever suits your fancy.
- Sure the olives get bruised, but what do you think is going to happen in the food processor?.
- Mixing raw garlic and olive oil provides an ideal breeding ground for the anaerobic bacteria which cause botulism.
- If I'm going to keep the paste around for a number of days, which I usually do, I'll mince the garlic, add it to the oil and then heat both in the microwave.
- I try not to cook the garlic too much in this manner- you just need to heat the oil and garlic up to 140 or 150 degrees for a while.
- Mix all of the ingredients in food processor.
Nutrition Facts : Calories 136.4, Fat 14.7, SaturatedFat 2, Sodium 83.2, Carbohydrate 1.7, Fiber 0.5, Sugar 0.3, Protein 0.2
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