Paté de campagne

There hasn’t been a new #FridayRecipe for a while so I hope that this makes up for it! I’ve had delicious country-style patés in France many times but it’s hard to find a really good one to buy in the shops here. It would be pretty expensive to buy enough from a supermarket deli to serve as a starter for a lot of people, however, this is very easy and relatively inexpensive to make at home. It’s great party or friends and family gathering food although you do need to make it the day before you want to eat it so that the flavour and texture will develop perfectly. Served in slices with hot toast, crusty bread, olives, cornichons, sweet baby tomatoes or silver skinned onions, it’s a really delicious and special hors d’oeuvres.

pate de campagne

  • 350 g veal
  • 450 g rindless belly pork (ask your butcher for leftover strips of pork fat if he has them)
  • 225 g pig’s liver
  • 125 g streaky bacon
  • 2 cloves of garlic, grated
  • 1 teaspoon of sea salt
  • 1/4 teaspoon ground mace
  • 15 black peppercorns, coarsely crushed
  • 10 juniper berries, lightly crushed
  • 125 ml dry white wine
  • 25 ml brandy
  • 4 fresh bay leaves to garnish

To make…

  • First, prepare the meat. To get the best-finished texture, I hand cut the belly pork and the bacon into small lardon-type pieces – roughly half a centimetre in size.  For the veal and then the pigs liver, I use a food processor to create a coarse texture – just a few short pulses will do or it will turn to mush.
  • Add all the meat to a large mixing bowl and then add all the rest of the flavouring ingredients i.e. everything except the bay leaves. Mix it thoroughly, cover and leave in a cool place for a couple of hours-
  • Preheat the oven to 160°C.
  • Pack the meat mixture into a proper terrine or a 900g loaf tin, smooth the top level and lay the pork fat strips over the top if you have them. Place into a bain-marie (a meat-roasting tin half-filled with water) and carefully transfer to the middle shelf of the oven. Bake for about an hour and a half.
  • Remove it from the oven and remove the pork strips but don’t drain any of the juices or fat – you need them to keep it moist – it will have shrunk quite a bit. Allow it to cool thoroughly and then press the bay leaves in to decorate. Cover with foil and then add weights or a couple of tins of tomatoes to the top to press it down which will make it easier to slice.
  • Leave it the fridge overnight. Bring it out about an hour before you want to serve it and carefully lift off any areas of white fat on the top with the blade of a knife but leave it sitting in the jelly. If you used a terrine that goes oven to table, leave it in the terrine to serve it. If it’s in a loaf tin carefully lift it out onto a serving plate.
  • Bring it to the table with pride.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
Posted in Recipes | Tagged , , , , , , , , | Leave a comment

Cauliflower soup with blue cheese

This is one of those simple to make, delicious soups that’s great for using up the veggies and cheese left in your cupboard at the end of the week. You can make it as a smooth and sophisticated dinner party style soup for a starter, or one with a little more rustic texture for lunch or supper with some crusty bread. I prefer mine made with chicken stock but, if you want this to be 100% vegetarian, use vegetable stock instead.

Cauliflower cheese soup

  • 1 small cauliflower
  • 1 medium onion, chopped
  • 2 sticks of celery, chopped
  • 1 large leek, trimmed, washed and chopped
  • 1 medium potato, peeled and chopped
  • 1 1/2 pints of chicken or vegetable stock
  • 50g blue cheese such as Stilton or Roquefort, crumbled
  • 1 large knob of butter 
  • 2 tablespoons of creme fraiche
  • Chopped chives or parsley to garnish 
  • Salt and white pepper

To make…

  • Melt the butter in a large saucepan and add the chopped onion, celery and potato. Gently sweat them in the melted butter over a very low heat for about 15 minutes, add the chopped leeks and cauliflower for a further 5 minutes.
  • Add the stock and cook gently on a low simmer for about 20 minutes.
  • If you want a 100% smooth soup, use a stick blender and blend the whole thing. If you want something with a little more texture, ladle half of the mixture into a jug, blend and then return to the pan. If it’s too thick, add a little water.
  • Stir in the creme fraiche and the crumbled cheese.
  • Check for seasoning with salt and white pepper.
  • Serve in hot bowls, garnish with chopped chives or parsley.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
Posted in Recipes, Vegetables | Tagged , , , , , | Leave a comment

Prawn curry with tamarind, coconut and spinach

This is one of those quick but delicious supper dishes that really hits the spot. The creamed coconut goes perfectly with the fragrant spices and tomatoes in the sauce and the prawns and spinach create the perfect one-pot dish – I serve it with plain basmati rice. Once the ingredients are prepped (about 10 minutes), it takes just another ten to create the sauce and cook the rice. This recipe serves two generously.

prawn curry with spinach

  • 400g of raw jumbo prawns
  • 1 banana shallot, peeled and finely chopped
  • 2 garlic cloves, peeled and finely grated
  • 1 x 4-cm piece of fresh ginger, peeled and grated
  • 1 tbsp vegetable oil
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tbsp tamarind pulp (I make mine with fresh tamarind paste but you can buy it in a jar e.g. Waitrose Cook’s Ingredients range – if you can’t get it just add the juice of a fresh lime)
  • 2 tbsp tomato ketchup
  • 2 large pinches of chilli flakes
  • 100g creamed coconut
  • 1 tin of tomatoes
  • 1 bag of fresh spinach – wilted
  • 1 handful of chopped fresh coriander
  • Basmati rice to serve

To make…

  1. Wilt the spinach in a wok over a medium heat and then set aside on a plate.
  2. Dry the wok and heat the oil in it.
  3. Stir-fry the shallot for a few minutes and then add the grated garlic and ginger. Stir and after a couple of minutes add the ground coriander, turmeric, tamarind, tinned tomatoes, ketchup, chilli flakes, a pinch of sea salt and creamed coconut. Stir thoroughly over a medium heat and allow the flavours to infuse. Check for seasoning – add a little more chilli or salt to taste.
  4. Add the raw prawns and then the wilted spinach – it will take just a few minutes for the prawns to cook through.
  5. Serve with rice and a good handful of fresh coriander.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
Posted in Recipes, Seafood | Tagged , , , , , , , | Leave a comment