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Author Topic: Pate  (Read 6351 times)

Offline hvh

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Pate
« on: October 12, 2013, 08:43:55 am »
I have had my thermo for over a year and use it daily but must admit am not very adventurous.  My dad has asked me to make him a pate.  Being from England he apparently grew up on beef pates but all the shops seem to sell these days are chicken liver or salmon pate.  Any recipe suggestions would be greatly appreciated.  I have been a browser since getting my thermo and have tried many wonderful recipes, so thankyou to all the contributors.
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Offline Cornish Cream

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Re: Pate
« Reply #1 on: October 12, 2013, 08:57:39 am »
Welcome to the forum hvh. :)
I am not familiar with a beef pate recipe but would Chookie's Hilda's Steak Paste for Sandwiches recipe be of any help?
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Denise...Buckinghamshire,U.K.
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Offline judydawn

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Re: Pate
« Reply #2 on: October 12, 2013, 09:15:43 am »
I've never heard of a beef pate either hvh, using beef livers would make it so much stronger than pate made with chicken livers wouldn't it?  Anyway welcome to the forum with your first posting/introduction/question.  Do let us know what you find for Dad if no-one here can help and we look forward to you joining in the fun we have here on the forum.
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Judy from North Haven, South Australia

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Offline cookie1

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Re: Pate
« Reply #3 on: October 12, 2013, 12:58:21 pm »
Would it possibly be a beef paste?
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Offline judydawn

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Re: Pate
« Reply #4 on: October 15, 2013, 05:11:58 am »
This recipe (choritzo pate) has just been bumped hvh, it could be just what you are looking for.
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Judy from North Haven, South Australia

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Offline gertbysea

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Re: Pate
« Reply #5 on: October 15, 2013, 07:06:27 am »
English Beef paste or potted beef is what he is after.

Gert
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Gretchen in Cairns, Australia

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Offline gertbysea

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Re: Pate
« Reply #6 on: October 15, 2013, 07:07:48 am »
Ask him about this


Gert
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Gretchen in Cairns, Australia

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Offline gertbysea

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Re: Pate
« Reply #7 on: October 15, 2013, 07:08:37 am »
Or this.

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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline zebraa

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Re: Pate
« Reply #8 on: October 15, 2013, 01:50:24 pm »
I make the chicken liver pate from the EDC often and it is great. I have made it using lamb and calf liver and it so doesn't work! Way too strong.

But give it a go - cheap and easy.
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