This second starter begun on Tuesday, 11th March, is now bubbling beautifully, on its fourth "cooking" day - see for yourself -
my starter is bubbling away, just as it should be, and it ought to be ready for using on Sunday but, trying not to cook too much on a Sunday, the starter will need to be 'fridged 'til Monday to go into a bread recipe - how exciting!
Today, I've been turning the roasted turkey leg meat into a potted turkey pate, for eating with hot jacket potatoes, hot buttery toast, on plain crackers or even with a dish of piping hot gluten-free or regular pasta! Add whipped cream or double cream to enrich your pate.
Cook your cubed turkey meat with vegetables, seasoning and herbs and stock to moisten, as necessary. Clean and sterilise a small quantity of ramekin dishes, melt and clarify your butter, if giving a jar of pate to friends and blend your meat and vegetables to your desired texture. Carefully and smoothly fill your ramekin, levelling the surface and pressing the mixture down to leave a small space for the butter to completely seal the pate, then pour over a quantity of hot butter, filling the ramekin up to its brim.
Set aside until completely cold, then 'fridge and when the butter is completely set and firm to the touch, cover with cling film, label and store for future use. Keep the little ramekins in a cool pantry, if you are lucky enough to own one, or store in your 'fridge where it should keep for up to two months.
You must use butter to seal the ramekin for its flavour and setting quality and, if you need to, you can remove the butter from the pate below, before spreading or adding it to a food item, should you not wish to eat the butter but, for me, the butter crust is one of the high joys of eating a ramekin of pate!
Here I am beginning to make my simple pate!
Daisy
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