Pâté's & Meat Mousses
Pâté is a paste, a mix of seasoned meat, or forcemeat, a preparation made from a mixture of ground meats, herbs and spices, liver and often with wine or brandy. Cooked au bain marie and then set aside chilled to develop a deep flavour. Pâté's are generally made with pork, venison, beef, duck or chicken, but can also be made with vegetables or fish. My Pâté's are made with the highest quality local ingredients, be they meats, vegetables, herbs or spices that make up the pâté. Meat Mousses are duck or chicken livers which have been ground to a very fine paste, which is then mixed with butter, cream or both.
Curried Chicken Terrine
A modern chicken terrine made with chicken thighs, pork belly, chicken livers, bacon, curry, brandy, butter, shallot, mushroom, parsley, eggs and cream with whole pieces of chicken breast.
Available as 145g jar, 270g jar or larger dish (on request)
Chicken Liver Mousse with Caramelised Onions
Chicken Liver Mousse with Caramelised Onions
A modern meat mousse made with chicken liver, butter, brandy, covered by a layer of caramelised onions mixed with parsley and brandy.
Available as 145g jar (pictured), 270g jar or larger dish (on request)
Duck Liver Mousse with Wild Mushrooms
Duck Liver Mousse with Wild Mushrooms
A modern meat mousse made with duck liver, butter, wild mushrooms, shallot, dry sherry, brandy and cream.
Available as 145g jar (pictured), 270g jar or larger dish (on request)
Duck Pâté en Terrine
Duck Pâté en Terrine
A modern pâté, the forcemeat consisting of duck leg, pork rasher, pork shoulder, bacon, bread egg, cream, with the terrine part consisting of pieces of duck liver and duck breast, which are marinated in Madeira wine, Brandy, garlic shallot, pistachio and clack truffle pieces.
Available as 145g jar (pictured), 270g jar or larger dish (on request)
Pâté de Campagne
Pâté de Campagne
A classic pork based pâté, it is made with pork liver, pork meats, smoked bacon, pepper corns, juniper berries, white wine, brandy, garlic, salt, pepper, nutmeg, bay leaves, and fresh thyme.
Available as 145g jar (pictured), 270g jar or larger dish (on request)
Venison Pâté
Venison Pâté
The classic venison pâté is made with venison (I rotate between springbok, kudu depending on quality and supply), pork liver, red wine, vinegar, shallots, carrots, mushrooms, smoked pork bacon, pepper, thyme, bay leaves, thyme, sage, parsley, summer savory, cloves and salt.
Contains a small amount of gluten.
Available as 145g jar (pictured), 270g jar or larger dish (on request)