Benjamin and I have just spent a happy and productive hour christening the mincer by making pate. We used the recipe from River Cottage Cookbook.
Given that I like pate, and Ben likes working the mincer, has anyone got any other recommended recipes?
Real beefburgers starting from a real piece of meat. Mince, little bit of seasoning, grill to taste.
Don't know how old Ben is but if he's young I doubt that many of his friends could say they've made their own burger.
All depends on what you like. Pates, like terrines, can have pretty near anything in them that you like. I go more for terrines than pates, out of choice, but the ingredients in either will normally be similar.
Try adding something like crushed juniper berries or orange juice and zest. Maybe add some redcurrants if you have any in the freezer. I've added elderberries in the past, and that worked well.
Four and a half, so probably none of them. We've made burgers using our butcher's mince, which is pretty good. What cut do you reckon for starting from scratch?
No idea - I pay Hugh to tell me that sort of thing - I'd have to consult the good book.
Skirt is good, if your butcher has any un-minced.
Our eldest loves making burgers she's 4 1/2, we usually use cheap steak, but I add an equal volume of finely chopped mushrooms and onions to the mince.
I used shoulder steak when I made mine - nice results but I under-seasoned.
He will have if I ask. I put a slosh of gin in the pate because I like the taste of juniper, and thought we had some berries but we didn't.
My basic recipe is equal amounts, weight wise, of butter and chicken livers; take a pat of butter, melt and add a finely chopped onion and garlic if liked. Rinse chicken livers, shake dry, then add to pan until livers only just cooked. Meanwhile melt the rest of the butter, then add melted butter to liver mixture and blend in a blender/processor until the consistency you like. Put in ramekins or one larger dish, leave to set. Can be covered with clarified butter, and/or frozen.
Additions can be cream, dry sherry, marsala, port, herbs, more garlic, finely chopped mushroom, redcurrants, etc.
Fried the finely chopped shallot till soft, added the milk and cream and breadcrumbs, stirred, turned off the heat and let stand for 5 mins.
Put the whole lot in a blender and whizzed it till smooth, put it in a buttered ramekin, put a saucer on top and baked it in a bain marie for 45 mins.
Pressed it while cooling. The only thing small enough to press it in the ramekin was a cup full of water!
I'm amazed that making pate is such a new thing to some people here. Do you make terrines?
Not new to me, I've been doing it for years. Never made a terrine at home, but made lots of various types when in the profession.
I made the river cottage one for christmas bash . It was a bit strong = I used pig liver, next time I will use lamb I think.
Good though, my brother could not get enough of it. Like the idea of cyanne pepper in it, gave it a bit of a kick!