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Pate
Fri 18-Jun-10
1:35 pm
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Danny
Scarborough, England
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I have just had a wonderful lunch of toast and Tesco Finest Duck Pate with Port.

I picked it up from the CFC last night at half price - normally £2.50 - and I would definitely buy it at full price in the future. It is excellent.

F suggested that it might be very nice smeared on a slice of roast duck, or served on the side I guess.

Cue my Gressingham duck (rescued from the CFC) that is sitting in the freezer. That's Sunday Lunch planned then WellDone

Never knowingly underfed

Fri 18-Jun-10
1:44 pm
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Toffeeapple
North Bucks

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Not too keen on paté myself, but how about using some to make a Duck Wellington?  Or Tournados a la Canard?

Did you get a whole Gressingham duck in the CFC?  It cost me over £5.00 for a Gressingham duck breast last week. Eeek  Tasty though.

I'll try that again!

Fri 18-Jun-10
1:52 pm
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Danny
Scarborough, England
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I think a whole Duck Wellington might be beyond my limited ability, TA. But it could work with a duck breast I guess. The cooking time might be a problem but maybe a smoked breast would overcome the timing problem.

Yes - a whole G duck from the CFC was a bit of a find. You just never know what to expect on each visit. Yesterday they had loads of chicken fillets but we have started to be picky about the care of the chickens that we eat and I do not trust anything that does not provide some assurance that they were well cared for.

Back to Pate. My favourite has always been Ardennes. I love the coarseness.

Never knowingly underfed

Fri 18-Jun-10
1:57 pm
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Toffeeapple
North Bucks

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Embarassed  Actually I meant using a duck breast, sorry.  

I do eat paté when in France as we buy them from markets and they are usually home-made.  I just shy away from commercial products.  I glad that you enjoyed yours though.  Kiss

I'll try that again!

Fri 18-Jun-10
8:32 pm
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Sarah-J
North Yorkshire

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I love Pate, (so long as I don't think too much about what goes in it mind!) with toast and a nice chutney like caramalised onion. Mmmm yummy.

I remember when I used to be a waitress (that be about 15yrs ago) the pub was quite 'gastro' even then and they did a superb smooth chicken liver pate but served it with Cumberland sauce - not sure exactly what it was made of and have struggled to find it in the shops.

 

I am a pig, even when we're out for dinner & I've convinced myself I'll just have a main and maybe a pud, but if I see pate on the starters I'm in there, there's never enough toast though!!!

Fri 18-Jun-10
9:05 pm
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danast
Argyll, Scotland

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Wave Sarah J my mouth is watering (and I have just had a chicken salad)  Pate and toast with caramelised  onion chutney.  Scrummy!!!!

Old teachers never die, they just lose their class

Fri 18-Jun-10
9:42 pm
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Shereen
Near Belfast, Northen Ireland

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My favourite pate is the Drunken Duck one I buy from Trevor Irvin the cheese man at St George's Market. Duck liver pate with Calvados brandy. It's just delicious.

Look at some of the lovely stuff he sells.

Sadly Trevor man hasn't been at the market for a while, apparently he's been ill 🙁

Fri 18-Jun-10
10:26 pm
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brightspark
Wilts

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Bought some Pate Forestiere today - loads of lovely mushrooms in the pate - yum - especially with lovely crusty French bread ......... mmmmmmm

"Work for a cause, not for applause
Live life to express, not to impress
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Just make your absence felt"
Sat 19-Jun-10
11:37 am
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mike.
Coventry

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Danny said:

I have just had a wonderful lunch of toast and Tesco Finest Duck Pate with Port.

I picked it up from the CFC last night at half price - normally £2.50 - and I would definitely buy it at full price in the future. It is excellent.

F suggested that it might be very nice smeared on a slice of roast duck, or served on the side I guess.

Cue my Gressingham duck (rescued from the CFC) that is sitting in the freezer. That's Sunday Lunch planned then WellDone


I bought some of that pate from our local tesco CFC too. Since I'm the only one in our house who likes pate, I had to eat it all myself Laugh but that did mean I ended up slicing it and layering it on toasted a baguette instead of the more usual spreading...

Anyway, it was some good tasty cheap pate Smile

Visit my blog for food, drink, photography and hamsters.

Sat 19-Jun-10
11:03 pm
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Danny
Scarborough, England
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BobQ, we can only applaud your self-sacrifice (you lucky devil!) WellDone 

I hope that does mean that Tesco are now going to stop selling it.

Never knowingly underfed

Sat 19-Jun-10
11:07 pm
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Toffeeapple
North Bucks

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You can have my share...

I'll try that again!

Fri 25-Jun-10
2:53 pm
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Allison
Northern Ireland

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I have a recipe for chicken liver paté if anyone is interested.  I've been making it this way for over 20 years.

Start with a tub of frozen (thoroughly defrosted) chicken livers, I generally get mine in Tesco or Sainsbury's.

Finely chop an onion and gently sweat it off in half butter and olive oil with a large crushed clove of garlic.  Add the chicken livers, plenty of salt and pepper to taste.  Then pop in a good stem of thyme (stalk removed) just nicely bruise the leaves and cook the livers all the way through. 

It should be quite a dry mixture, however, we don't want it like that, so bung in a good slosh of brandy and reduce.  If you haven't got a bottle hanging about then buy a miniature which is just a perfect amount. 

Use a hand held Moulinex blaster to whizz it all down to a smooth paste and add anywhere between a desert spoon and tablespoon (depending how heavy you were with the brandy) of double cream and combine thoroughly. You want it to be able to slice it, so, don't make it too sloppy!

Check the seasoning, then put it into a container and chill in the fridge for a couple of hours to set.

I find that from start to finish takes about 10 minutes and never fails as a starter or a treat for supper, or breakfast for that matter! I_am_Hungry

Like slinky's, some people are best when pushed down the stairs

Fri 25-Jun-10
3:08 pm
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Danny
Scarborough, England
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That sounds brilliant, Alli - I especially like bit that says "10 minutes".

Must give that a go if I remember to pick up a pack of chicken livers this evening.

Never knowingly underfed

Fri 25-Jun-10
5:37 pm
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Allison
Northern Ireland

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You can speed up the process if you grab a pair of kitchen scissors and snip the raw livers between leaving the pot and hitting the pan.  If your hob is hot enough they should cook in less than 3 minutes.  It's the sweating of the onions that takes the longest, mind you, that's only 4-5  mins max.

It's ever so cheap to make too.  Unless you haven't brandy in the cupboard, in which case it's darn expensive.

The rest of the ingredients shouldn't set you back any more than £1.20 ¦.. and it will feed 4-6 as a starter because it's quite rich.

 

I do hope you enjoy it!

Like slinky's, some people are best when pushed down the stairs

Fri 25-Jun-10
6:27 pm
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danast
Argyll, Scotland

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Wave Thanks Allison.  WellDone   I like the sound of that.  I have some chicken livers in the freezer and I think there is some brandy lurking in the cupboard.  I am salivating already.  Whistle

Old teachers never die, they just lose their class

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