Pâté. Michał / Pixabay.com / 2019 / CC0 1.0
Spreads and pâtés were typically made of meat, perhaps as a way of pressing less-desirable cuts of meat into service. In fact, pâté in France was originally a country-person’s rustic food, only gaining the attention of “gourmets” starting in the second half of the 1800s.
Now, spreads and pâtés can be found made of vegetables and legumes as well as meat. They can form the basis of a light summer lunch, or be put out as nibblies for guests.
See also: Pâté
This is used as a savoury spread for nibblies or as a starter. You can spread it on warm toast (either dry or buttered), potato scones or oatcakes.
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The taste of Blender Butter is great, or it wouldn’t be included on this site at all. Blender Butter is meant to be kept refrigerated.
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A quick and easy spread for crackers at a party.
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This recipe envisages using the nuclear neon green relish of North America. You can substitute minced green pickle.
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Serve this green butter with dried slices of cold toast and pieces of smoked fish for a light lunch or for an evening meal starter. This butter is also good with something roasted or grilled, such as salmon or lamb.
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Even Lima Bean haters will eat this up if you don’t tell them in advance that it uses Lima Beans.
This coarse, country-style mushroom pâté is very easy to make (you need a food processor) and has wonderful earthy, herby flavours. A slice or two of it makes a wonderful starter with some pepper jelly on the side, or it makes a great base to build a cold
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If you have a springform pan, you will love how it lets this come out with no worries. But it’s not worth rushing out to buy one if you don’t have one, or one that would be the appropriate size (about 7 inches / 18 cm wide, max).
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A dead easy but great tasting pâté for the winter months.