The real reason is because I am a bit of a sucker for nice packaging, and the black, smart packaging with the cute little pot caught my attention. And perhaps, maybe the fact that it was on sale too.
Having bought pre-packaged pates from Woolies, a duck, orange and pepper one at the David Jones deli and a few slices at Swissotel's Swiss banquet, I am on A MISSION to try more European-style pates.
By European-style, I mean pate not used in a Vietnamese pork roll which has a slightly chunkier texture compared to the smooth and thick, gelatinous texture of Western pate.
But then again, Vietnamese pate (and the bread roll itself) originally came from French immigrants when they occupied the country, but I digress.
And for your reference, the so-called 'butter' they use is actually real mayonnaise* and if you've ever made real mayonnaise before, you'll understand what I mean. A pork roll is actually not as healthy as you think with mayonnaise, pate and processed meats in it - but still absolutely DELICIOUS!
Pate is of course, liver. It is usually pork, chicken, duck.
What to do with this pate?
Use sparingly in sandwiches. Especially good in salad sandwiches because all that crispy crunchiness will balance the creamyness of the pate.
Pate can be an acquired taste, but I believe that it's mostly psychological.
*Real mayonnaise is different from the store-bought variety. It is thicker, creamier, and infinitely better than the stuff in the jar. A typical recipe for mayonnaise will have egg yolks, oil (usually olive because it's slightly better for you), lemon juice and mustard. It is extremely fattening and addictive, beware!
1 comment:
What a nice post. I really love reading these types or articles. I can?t wait to see what others have to say.
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