Chicken Liver Pate

This is one of my favorite pates and shhh don’t tell anyone but it is actually italian. It is very simple to make and uses mascarpone rather than cream.Ingredients200g chicken livers3 tablespoons olive oil2 garlic cloves crushed1 small onion finely chopped1 tablespoon finely chopped sage2 tablespoons dry marsala2 table spoons Read more…

Pork Rillettes

Ingredients 750 g pork neck or belly, rind and bones removed150 g pork back fat100 ml dry white wine3 juniper berries, lightly crushed1 teaspoon sea salt2 teaspoons dried thyme1/2 teaspoon ground nutmeg1/4 teaspoon ground allspicepinch of ground cloves1 large garlic clove, crushed Method Preheat the oven to 140°C (275°F/GaSi). Cut the Read more…

Anchoiade

Anchoiade is a thick rich anchovy paste that can be served with either crudites or toasted bread. Ingredients 20 toil-packed anchovy fillets, drained and coarsely chopped4 garlic cloves, coarsely chopped½ teaspoon of capers (rinsed if salted)1/2 cup extra-virgin olive oil1 1/2 teaspoons red-wine vinegarFreshly ground pepperToasted bread, for serving Method Read more…

Pate en Croute

Terrine wrapped in golden pastry, serve with a green leafy salad and pickles. This dish is a great entree or light lunch. Ingredients 600 g veal fillet, finely diced 250 g lean pork, finely diced 200 g streaky bacon, finely diced large pinch of ground cloves large pinch of allspice Read more…

Country Terrine

Pate de Campagne or Country Terrine is served across France makes a great lunch, it is usually served with gerkins. Ingredients 700g lean pork cubed 200g pork belly cut into strips 200g chicken livers 100g strreaky bacon chopped 11/2 teaspoons salt 1/2 teaspoon black pepper a pinch of nutmeg 3 Read more…