Pâte Platter

This pâté platter assembly, is really just that – a matter of pulling together some key ingredients that compliment each other perfectly. It’s all about understanding flavours and taste profiles ( my job!) so that you can really have an outstanding dish to indulge in. The only cooking part are the chutneys that are super easy and the best thing is you can just store them in the fridge with any left over pate, for a sneaky midnight snack as and when required! The only major job on your part is to locate the best possible deli that sells pate. Finding good quality pate is a serious business, so get out there and hunt it down!

I have used my personal favourites that are composed of Duck pâté with Cognac and ripples of foie gras, a chunky rustic Pork Countryside pâté with herbs and shallots and my absolute favourite that is just to die for is a really country style, Goose Rillete pâté. The thing is, you really have to taste and develop your own unique liking for pates ..don’t be afraid to ask to sample a taste at the deli counter -pâté’s aren’t cheap, so buy the best but make sure you enjoy the taste…

Also, VERY IMPORTANT a heads up for vegetarians – there are plenty of vegan pâtés such as Wild mushroom and I had a wonderful, albeit very strong, Garlic Pate the other day and these are divine! So don’t feel that this recipe does not apply to you!!

Ingredients
Method

Serves at least 4 people

For the main Platter

3 pâtés of your choice, 150 grams each

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4 gherkins, sliced at an angle & 1/2 red onion sliced in thin rounds

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2 tbs capers

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1 bunch spring onions finely sliced at an angle

Crackers of your choice. ( I am in love with these Rosemary crackers and the Dark Charcoal crackers – but any of your favourites will do)

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2 slices of dark rye grain bread

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Red Chilli pickle. ( Mine are homemade, but you can buy any green or red chilli Indian pickle that is going to rock it in contrast to the sweeter relishes.)

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1 small bunch of fresh flat leaf parsley

3 tbsps of jalapeno peppers

For the Sweet-Chilli Onion Relish

2 red onions sliced in long thin slices

1 tsp redcurrant jam

1/2 tsp chilli powder

1/4 tsp nutmeg

Salt and freshly cracked black pepper for seasoning

1 tsp butter

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Sweet onion relish with Goose Rillete pâté on crispy rye toast.

For the Date and Fig Relish

1 cup dates, deseeded and finely chopped

1/2 tsp minced garlic

1/2 cup dried figs, chopped up finely

2 tbs apricot jam

Salt and freshly cracked black pepper

1/2 tsp mixed herbs

3 tbs olive oil

1/4 cup hot water

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Method

For the Sweet Onion relish, start by heating up a small pan to melt the butter in.

Toss in the onions and stir fry until just beginning to soften.

Add the redcurrant jam, the chilli powder, 1/4 tsp salt and 1/4 tsp black pepper, the nutmeg and salt and black pepper for seasoning.

Cook this until the mixture has softened for a further -4 5 minutes. Take it off the heat and leave to cool.

For the Date and Fig Relish, place the olive oil in a small pan and heat over a medium heat.

Toss in the garlic and lightly stir fry, next add the dates and figs – stir frying gently for 2 minutes or so.

Add the apricot jam, 1/4 tsp salt and 1/4 tsp black pepper and the mixed herbs. Add the water and let all of this boil together until softened, around 4-5 minutes. Take the pan off the heat and leave to cool.

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A chunky rustic Pork Countryside pâté with a pickled red chilli & a salty caper on a rosemary cracker.

Next, deep flash – fry your spring onions in some hot oil . What I did is simply place my spring onions in a frying ladle and dip it for less than a minute in hot oil. Drain on a kitchen towel and set aside.

Now start to assemble your platter in whatever pattern you desire. I like to place little piles of items in a pattern on the platter but there are absolutely no hard and fast rules!! Follow my pic for inspiration! I like to add the flat leaf parsley for garnish, but it is so delicious to eat – so treat it as a salad leaf!