1、Gordon's rustic pâté

An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop

Gordon

Ingredients

Method

Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that’s required.
  • Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.
  • Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.
  • Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.
  • Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.
  • Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.
  • To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.

  • https://www.truecookbook.com/recipe/gordons-rustic-p-te-3303/

    2、Kipper pâté

    Whizz up sustainable smoked fish with horseradish, lemon and cream cheese, plus a little spinach for colour, then serve with toast as a light starter
    Kipper pâté recipe

    Ingredients

    • pair of kippers or 350g kipper fillets (once prepared you want to have 225g flesh)
    • 1 spring onion, sliced
    • zest and juice 1 lemon
    • 75g full-fat cream cheese
    • 1 tsp grated horseradish
    • handful baby spinach leaves
    • small bunch parsley
    • sourdough toast (or gluten-free alternative) and lemon wedges, to serve

    Method

    1. Put the kippers in a bowl and pour over boiling water so that they are completely covered. Leave for 8 mins, then drain. Meanwhile, put the remaining ingredients, except the sourdough and lemon wedges, into a food processor. Add a good grind of black pepper and whizz until everything is chopped and combined.
    2. Cut the heads off the kippers and remove the skin, then fillet and discard the bones. Add the kipper flesh to the processor and whizz again until you have a smooth pâté. Pack in a suitable container and chill. Serve with sourdough toast and lemon wedges.

    3、Smoked trout pâté & pitta crisps

    Cheaper than smoked salmon, this smoked trout dip makes a smart party nibble or simple starter
    Smoked trout pâté & pitta crisps recipe

    Ingredients

    • 4 pitta breads
    • 2 tbsp olive oil
    • 240g hot-smoked trout fillets
    • 200ml reduced fat soured cream
    • 1 tbsp chopped gherkin
    • 2 tbsp chopped dill, plus extra for sprinkling

    Method

    1. Heat oven to 220C/200C fan/gas 8. Halve the pittas and cut into wedges. Brush with 2 tbsp olive oil; sprinkle with salt and chopped dill. Cook for 10-12 mins until crisp.
    2. Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.

    4、Smoked mackerel pâté with French bread & horseradish

    This relaxed starter can be whizzed up in just 15 minutes - and it won't break the bank either
    Smoked mackerel pâté with French bread & horseradish recipe

    Ingredients

    • 25g unsalted butter, melted
    • zest ½ lemon
    • 160g pack smoked mackerel (split fillets), skinned
    • 1 spring onion, roughly chopped
    • 15g unsalted butter, plus extra to serve
    • 1 tsp hot horseradish sauce, plus extra to serve
    • 1 tsp finely chopped flat-leaf parsley, plus a few leaves
    • French bread, to serve

    Method

    1. Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.
    2. For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.

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