Is there anyone there who have a meat pate recipe?!

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Pate De Campagne (Country Pork Pate)

Pork pate

Ingredients

375g / 3/4 lb belly pork
750g / 1? lb lean hand or spring of pork
450g / 1lb pork fat
450g /1lb pigs liver
2 shallots
100g / 4ozs of onions
2 tablespoon of brandy
1 tablespoon of mixed spices
1 tablespoon of parsley
1 tablespoon of chives
salt and pepper
2 bay leaves
6 rashers of streaky bacon

Heat the oven to 180c or 350f gas 4
Remove rind from pork and chop all of the meat and fat roughly. Peel and chop onions, shallots and mix all these ingredients together.
Mince once or twice in a mincing machine according to the texture preferred.
Mix in the brandy, parsley, chives, spices and seasonings. Blend this mixture thoroughly with the hands and pack into a heavy earthen ware dish.
Put the bay leaves on top and streaky bacon arranged over them in a criss cross pattern. It must cover the surface completely.
Place in a bain-marie and cook in the oven for 30 mins. Then reduce the heat to 150c or 300f gas 2 and cook for a further 1? to 2 hours.
Test with a metal skewer plunged into the centre if it comes out hot and the juice is clear remove the pate from the oven.
Cover with a sheet of greaseproof paper Put a small plate on top with a weight of not more than 1lb on the plate.
Leave until quite cold allow to mature for 24 hours. Do not remove the fat as this preserves the pate.
To serve cut the required number of slices from out of the dish.
Place cling film against the cut side to prevent drying out and cover.
Remove all the fat from slices and serve.
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Beef Pate
Prep Time: 10 mins Total Time: 10 mins

Ingredients:

* 1 1/2 cups cooked lean ground beef (cubed)
* 8 ounces fat free cream cheese
* 1 1/2 tablespoons mustard
* 1 1/2 tablespoons Miracle Whip
* 1/3 cup lowfat mozzarella cheese
* 1/2 teaspoon Worcestershire sauce

Directions:

1. Put all ingredients in a food processor.
2. Pulse until creamy.
3. Spread on your favorite crackers and ENJOY!
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Vegan Beef Wellington with Mushroom Pate

Ingredients:

1 tbs non dairy margarine
1/2 cup dry white wine
1 clove garlic, minced
1 medium leek, chopped
5 cups button mushrooms, chopped
1 zucchini, chopped
1 cup small brocolli florets
4 sheets vegan puff pastry
4 tbs wholegrain mustard
1/2 cup brown rice
1 vegetable stock cube
2 tsp tamari
1 tbs vegan mayonnaise
1/2 cup breadcrumbs
1/2 cup soft silken tofu
1/2 cup walnuts
1 tsp dried thyme
1 tsp dried marjoram
1/4 cup fresh parsley

Method:

1. Heat half your margarine a fry pan over medium heat, add 1/2 your leek, 2 cups of chopped mushrooms, tamari and the thyme. Cook for approximately 5 minutes, stirring constantly, until mushrooms are cooked.

2. Place the mushroom mixture into your blender, add mayonnaise, breadcrumbs, tofu and walnuts and blend until smooth. Place in a small bowl, cover and refrigerate.

3. Preheat the oven to 180 degrees. Cook your brown rice according to packet instructions, dissolving one vegetable stock cube into the water while cooking. In the same fry pan as you used for the mushroom mixture, heat the rest of your margarine over medium heat, add garlic and leek, cook for 2 minutes. Add the wine and simmer for 2 minutes. Add your mushrooms and simmer for 5 minutes. Add your zucchini and broccoli and cook, stirring occasionally for approximately 7 – 10 minutes (depending on how soft you like your vegetables), then remove from the heat until your brown rice is ready.

4. In a large bowl mix your vegetable mixture with the brown rice. Add your parsley and mix it through.

5. In the middle of each sheet of pastry spread 1 tbs of mustard, 2 tbs of the mushroom pate and 1/4 of the vegetable mixture, top with another tbs of the pate and fold the pastry to make a pie, the edges of the pastry should stick with some pressure but, a little water or soy milk will work as well. Put each pie on a non stick baking tray, poke some steam holes in them and bake for 35 minutes.

Serve with a garden salad or mashed potato or eat it on its own. Either way it’s yum!
GH************************************…

PATE

1 lb. fresh ground pork
1/2 lb. ground veal
1/4 lb. chicken or pork liver
1/2 lb. ground ham
8 slices fresh side pork (fatty)
1/4 c. flour
2 eggs
1/4 c. heavy cream
4 cloves garlic
1/4 c. brandy
2 tsp. salt
1 tsp. pepper
1/8 tsp. allspice
Bay leaves and thyme

Line the bottom of a pate dish with 4 slices of sidepork (the fattier the better). Mix all meats well. Put eggs, garlic, chicken livers, brandy, and cream into blender and add one handful of meat mixture. Then pour this into the meat mixture. Stir in pepper, salt, allspice, and flour. Stir thoroughly and pour into lined dish. Put bay leaves and thyme on top and cover with the remaining slices of fresh side pork. Cover tightly and bake in a pan of water for 1 1/2 hours at 400 degrees. Fifteen minutes before the end of cooking, uncover the dish and let the top brown.
After the pate is cooked, put a heavy weight on top of mixture to squeeze out the grease. Make 1 or 2 days ahead (it's much better). Can be kept in refrigerator for 2 weeks. Delicious served with cocktail onions and baby dills (not sweet). Perfect for parties and buffets!


CHICKEN AND HAM PATE

2 tbsp. butter
3 green onions, finely chopped
1 lb. ground pork
1 lb. deboned chicken, chopped
6 oz. cooked ham, chopped
1 tbsp. finely chopped parsley
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. allspice
1/2 tsp. thyme
2 eggs, beaten
1 c. milk
1 c. fresh bread crumbs
3 hard cooked eggs

Melt butter in pan. Add green onions. Cook over medium heat 2-3 minutes. In a large bowl, combine softened onions and rest of ingredients, except hard eggs. Mix well. Pack 1/2 the meat mix in 9 x 5 inch pan. Place eggs down center; fill with remaining meat. Pack tight. Cover with foil. Set in large roasting pan containing hot water 1/2 way up to loaf pan.
Bake at 350 degrees for 1 1/2 hours. To serve hot, drain off excess fat. Let rest in pan 15 minutes. Unmold and serve with tomato or cheese sauce. To serve cold, drain off excess fat; cool in pan. Unmold. Wrap well in tin foil. Refrigerate, flavors improve after 2 to 3 days. Serve with chili sauce or mustard flavored salad dressing.


PATE'

2 c. white flour
1 tsp. baking powder
1 tsp. salt
1/2 c. shortening
Small amount iced water
1 qt. cooking oil

Sift flour with baking powder and salt. Cut shortening into flour mixture until the crumbs are the size of peas. Moisten with just enough water to make consistency of pie dough. Turn out on floured board and roll out to thickness of 1/4 inch. Cut into circles about 6 inches in diameter. Put prepared filling on one half of circle, fold pastry over, moisten edge with water, and press or crimp edges together by hand or with fork.
Heat oil to 375 degrees. Drop into hot oil and cook until they float and are golden brown. Remove and drain briefly on paper towel. Serve hot.

PATE' FILLING:

1 onion
1 clove garlic
1 lg. sweet pepper
1 sprig thyme
2 slivers hot pepper
2 tbsp. butter
2 c. ground meat, fish, or canned salmon
2 tbsp. tomato sauce

Chop vegetables and saute in butter. Add tomato sauce and cook for 3 minutes. Add cooked meat or fish and cook 5 minutes longer. Season to taste. Fill pate' pastries.


Hope one of these is what you want.

http://www.cooks.com/rec/doc/0,191,15017…
http://www.cooks.com/rec/doc/0,1739,1561…
http://www.cooks.com/rec/doc/0,191,15017…

what sort of meat? chicken? liver? beef? there are an awful lot of meats out there!!