Whether you call this pâté, paste or spread it is a lovely versatile recipe that can be dressed up or down.
To dress it up, serve in small ramekins topped with melted butter and beautiful bread for dinner parties or dress it down, dolloped on gluten free crackers or as a sandwich filling for the school lunch boxes.
To cook it you need to steam the meat for four hours, until it is falling apart. I use a large 8litre pan and a large Pyrex bowl with a saucer under the bowl to lift it away from the heat source.
As this recipe makes a large quantity of pâté I normally freeze half in two smaller boxes for a later date.
1kg steak, diced
600g bacon, back and middle cuts, diced
8 anchovies in oil, drained
2 teaspoons smoked paprika
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne powder
You need a large pan, with a lid, that your heatproof bowl will fit in and a plate or saucer on the base.
Place all the ingredients in the heat proof bowl.
Turn the saucer or plate upside down and place in the base of the pan.
Place the bowl on top of the plate and carefully pour water into the pan, around one third of the way up the bowl.
Cover with a lid and bring up to the boil, allow to simmer for 4hours, covered.
Check the water level regularly, top up with boiling water if needed.
After 4 hours, turn off the heat and allow to cool completely.
Once cool, process the meat in batches until smooth and spoon into ramekins, jars or boxes.
16 thoughts on “Steak and Bacon Pâté”
Wow this is my kind of pate – would even tempt me over my usual chicken liver pate….
I love chicken liver pâté too but this one is a bit of a winner too, especially with folk who aren’t keen on chicken liver!!! 🙂 Ros
I have never thought of making my own pate – what a great idea!
This way you know exactly what’s in it Ginger! 🙂 Ros
So true … ;-(
Perfect for the holidays!
Thanks strawberrymintsays 🙂 Ros
Never tried to make pate, definitely on the to-do list now!
Hi Amanda, this is less technical than a normal pâté recipe, no sieving of the meat, I’m a lazy cook! 🙂 Ros
steak and bacon – two of my favourite things! I’ll have to give this a try.
Thanks Gusface Grillah 🙂 Ros
Reblogged this on Someone's in the Kitchen.
Thanks for re blogging 🙂 Ros
Thank You for sharing 😀
This is a fabulous recipe. I am making it for Christmas Eve open house. A lovely change from chicken liver pate I generally make.
Thanks Belocchio, this one was my Grannie’s recipe from Scotland. Enjoy. 🙂 Ros