Ladies and Gentlemen I am back! Each Friday going forward I am going to endeavour to post some new recipe ideas for you. So watch this space!
Today I have whipped up three different pâtés any one of which would make a great little starter if you have friends popping over, or as a light lunch with some salad or other nibbly bits. The first pâté was mackerel pâté which is a personal favourite of mine. Mackerel pâté takes a matter of minutes to make and is scrummy served on fresh bread, melba toast or even that 70s throw back a vol-au-vent.
Second up is a vegetarian option, roasted red pepper and olive pâté which requires a food processor to blend the cream cheese and red pepper together. This pâté is wonderfully light (a result of blitzing the cream cheese in the food processor) and the red pepper gives it a slightly piquant but sweet flavour. If you are tempted to blend all the ingredients together I wish to warn you that the olives will give the pâté somewhat grainy texture.
Last but by no means least duck and orange pâté, it involves a bit more effort to make but is a good contrast to the other two pâtés. To make this pâté perfectly smooth after putting it through the food processor you will need to pass it through a sieve. If you do not mind having a slightly course pâté than I would suggest that you skip this part of the recipe…
Mackerel Pâté (serves 2)
- 100g smoked mackerel
- 50g cream cheese
- zest and juice of 1 lemon
- 1 tbsp chopped parsley
- pepper (for seasoning)
- Remove the skin from the mackerel and check for bones before placing in a bowl with all of the other ingredients.
- Mix together well, taste and season as required.
- Serve on melba toast or fresh baguette with wedges of lemon.
Roasted red pepper and olive pâté (serves 2-3 people)
- 100g cream cheese
- ½ a roasted red pepper
- 5/6 stoned black olives.
- ½ tbsp chopped fresh mint
- Juice of a ¼ of a lemon
- pepper for seasoning
- Place the cream cheese, red pepper and lemon juice in a food processor and blend till smooth.
- Dice the olives into small pieces.
- Place all of the ingredients in a bowl and mix together.
- Taste and season as required
- Serve with some toasted flat bread.
Duck and Orange Pâté (serves 6)
- 300g duck liver
- ½ an onion (diced finely)
- ½ tsp dried thyme
- 150g butter
- 1 tbsp brandy
- zest of 1 orange
- 100ml double cream
- pepper for seasoning
- Melt a third of the butter in a small saucepan and set to one side, you will not need it until the very end.
- In a frying pan, melt a further third of the butter, add the onion and thyme, cook on a low heat until the onions have softened.
- Prepare the ducks liver by carefully removing the veins and trimming as needed.
- Add the liver, orange zest and brandy to the pan and cook on a high heat for 3-4 minutes until the livers have browned off but are still pink in the middle.
- Place the livers, onions and juices from the pan in a food processor with the cream and remaining third of the butter and blend till smooth.
- To make the pâté completely smooth, pass the pâté through a sieve into a bowl.
- Pour the smooth pâté into the bowl that you wish to serve it in. Pour over the melted butter being careful to not to pour in the milky layer of sediment at the bottom.
- Place the pâté in the fridge and chill.
- Serve on oat biscuits or fresh baguette.