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    You are in: Home / Community Forums / Archives: Old Topic of the Month Threads / Pates' And Terrines
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    Pates' And Terrines

    Fri Nov 30, 2012 3:29 am
    Forum Host

    Pate's and Terrines always makes me think of celebrations and parties. its such a crowd pleaser. Pate's can be easily served before any meal or buffet while your friends and family are having a drink and chatting away while you are busy doing the last minute touches.


    Sometimes there are times rthat you don't have the time to do an extra appetizer that you think you might just need BUT are some great recipes that you can prepare that are quick and easy and worth saving.

    French Style Pate (Easy Microwave Fix)
    Easy Chicken liver and Brandy Pate
    Easy Tuna Pate

    Easy Pate
    Easy Shrimp Pate
    Quick Easy Mackerel Pate


    Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate
    Mushroom Pate
    Chicken Liver Pate'


    Pork Sausage Terrine
    Chicken, Prosciutto, Mortadella & Artichoke Terrine
    The Gypsy Chicks' Summer Terrine for a Party!

    Aspic for Pates & Terrines
    Smoked salmon Terrine
    Sun-Dried Tomatoes and Cheese Terrine
    Country Terrine
    Easy Salmon Terrine

    If you have any tips and recipes please share them with us. They are always so welcome
    Fri Nov 30, 2012 1:13 pm
    Forum Host

    Last edited by duonyte on Fri Nov 30, 2012 9:59 pm, edited 1 time in total
    Fri Nov 30, 2012 1:14 pm
    Forum Host
    I like to put the liver pates into several small ramekins, custard cups, etc. That way I think they stay fresher - better than having a partially eaten dish going in and out of the fridge.
    Sun Dec 02, 2012 1:20 am
    Forum Host
    I love terrines and paté's because they can be made ahead, and in fact improve in flavour if left for a day or so! Nothing is easier for the hassled hostess than stuff which can be made before!

    (Save me, please, from the "I don't eat liver" brigade ... icon_mad.gif )

    I agree with Duonyte that it's a good idea to put it out in ramekins. It also needs delicious ciabatta and other fresh breads or crispbreads.

    This is my favourite. Yesterday our (male) neighbour came over with a small bowl of this paté (from my cookbook) and a huge ciabatta!

    The pistachio nuts are not essential, but they do add a lovely taste and crunch.

    Chicken Liver Paté With Port Wine and Pistachios

    Sun Dec 02, 2012 3:10 pm
    Forum Host
    Zurie, that looks wonderful - added to a cookbook. I think spirits and liver make such lovely pates.
    Mon Dec 03, 2012 8:11 am
    Forum Host
    These are always popular at my place; thank you for all these suggestions; save most of them; thanks.
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