We love spreads. Cheese spreads, meat spreads, vegetable spreads. It could be an Eastern (European, middle East) thing as many meze dishes are spreads. For holidays I would see minimum of for spreads on the table.
Among meat spreads we like pate. I make liver pate often, but I want something milder too.
So I am trying different recipes, mostly made up.
First pork (leg), liver (I had chicken liver on hand) and a piece of pancetta. Only thought of pancetta , since I realize we don't eat it often (and I have a reasonable stock).
I fine ground all these, mixed with spices,onion and cognac and divide the mix in two. I cooked half (pan fry), then put both the cooked mixture and the raw half in (separate) half pint jars.
Topped with a piece of bay leaf, one of bacon, and some butter.
Pressure canned for 75min.
My pressure cooker is not an "approved" canner, but I don't plan to keep these at room temps anyway. The main reason for canning the pate is so I can keep them a few weeks without freezing. Frozen pate is OK, but the texture is not as good as fresh.
After cooling (overnight).
The "raw" version let off liquid as I expected. The texture is more of a baked terrine than a pate. Taste is great though.
The cooked version has good texture , but not the "emulsified" kind you see in the store bought pate in cans.
Spreadable, you can still taste the liver, but it's a milder "everyday" pate. You can taste the "browning" compared to the raw version.
I like the format of half pint jars.
I will do this again.
Among meat spreads we like pate. I make liver pate often, but I want something milder too.
So I am trying different recipes, mostly made up.
First pork (leg), liver (I had chicken liver on hand) and a piece of pancetta. Only thought of pancetta , since I realize we don't eat it often (and I have a reasonable stock).
I fine ground all these, mixed with spices,onion and cognac and divide the mix in two. I cooked half (pan fry), then put both the cooked mixture and the raw half in (separate) half pint jars.
Pressure canned for 75min.
My pressure cooker is not an "approved" canner, but I don't plan to keep these at room temps anyway. The main reason for canning the pate is so I can keep them a few weeks without freezing. Frozen pate is OK, but the texture is not as good as fresh.
After cooling (overnight).
The "raw" version let off liquid as I expected. The texture is more of a baked terrine than a pate. Taste is great though.
The cooked version has good texture , but not the "emulsified" kind you see in the store bought pate in cans.
Spreadable, you can still taste the liver, but it's a milder "everyday" pate. You can taste the "browning" compared to the raw version.
I like the format of half pint jars.
I will do this again.
Last edited:
