Saturday, April 13, 2013

Pates and terrines

Pates and Terrines

Note: You can use the gelatin and fat from your pork hock and pig feet meals to surround your creations.

Prepared pates and terrines make easy meals and snacks. Most can be kept in the fridge for up to a week, some can be canned in glass jars for later use.

Pork Liver Pate

  • 150 grams pork liver (cut into pieces)
  • 500 grams mild bacon or pork belly without the rind
  • 200 grams of butter
  • 5 garlic cloves (chopped)
  • 1 tsp. herbes de provence
  • 1 tsp or more black pepper (coarse)
  • 2 shallots (chopped)
  • (optional: 4 tablespoons Sherry or Madeira or another spirit)
  • In a pan, fry liver, bacon, onions, and garlic (use some of the butter)
  • Add the herbs and spices and salt to taste, (optionally the spirits), cook for 2 minutes scraping the pan clean
  • Remove from heat
  • Add the rest of the butter 
  • Blend or chop in a food processor t to the desired consistency
  • Pour into a dish or canning jars
  • Optional: pour heated brine of the pigs feet over top to seal
  • Optional: complete the canning process by heating jars in water in a pressure cooker for the required time (please consult your manual)

I apologize for the lack of pictures. My camera went missing.

Smoked salmon pate

  • 200 grams smoked salmon (chopped)
  • 3 green onions (chopped)
  • 1/2 red pepper (chopped)
  • 250 grams cream cheese (without additives or home made)
  • Slivered almonds (as a topping, or to roll in)
  • Mix the cream cheese, green onions, and red peppers, and smoked salmon
  • Taste and add salt if required, mix it in
  • Either form the cream cheese mix into a ball and roll in the almonds (preferred), or fill mixture into a dish/dishes, and top with slivered almonds
  • Eat by itself or serve with fried pork rind or zucchini chips


  • 200 grams of pork liver (minced)
  • 600 grams of mixed tender meats (coarsely chopped)
  • Coarse black pepper, Juniper berries, Rosemary and Thyme, garlic powder
  • Salt
  • Optional: shot of brandy
  • Mix all the ingredients and put into a terrine or baking dish
  • Bake for about 1.5 hours (or slightly more or less, depending on oven) at medium heat
  • When done, weight the cooked meat down, so the meat dough will become firm
  • Let it cool and store in the fridge

Chicken liver pate

  • 500 grams chicken liver fried in butter
  • 1 pureed onion
  • Mediterranean herbs (1 tablespoon)
  • Salt
  • 250 grams of butter
  • 75 grams of thick double cream
  • Optional: 1/4 - 1/2 cup of cognac or madeira or another spirit
  • Puree all ingredients in a food processor
  • Pour into dish(es) and pour either a gelatinous sauce (from pork hocks and pig feet or head cheese) or some melted lard or some melted butter over top to seal.

Liver pate with pork rinds and mustard.

To be continued!

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