Caucasian Curry

Caucasian Curry

Potted Meat...Homemade "Almost Pate"

Potted Meat...the poor mans Pate ...?

easy to make and really does taste like a rich pate, but without the Liver Factor. pack it into cute little jars for a fun, gourmet lunch treat or mold it in a terrine and slice for sandwiches and salad topping. if you're the canning type you could top it off with a little rendered fat or some clarified butter. actually it's not necessary to go through the whole canning process. if you seal the top with some type of fat, it will last in the fridge for quite a few weeks just like it's fancy French cousin "The Rillette".

the basic concept is...well cooked(boiled even) meat, seasoned, pureed and stored/packed in it's own juices. pates, of course, are a bit more complex, but this i found to be quite easy...maybe not as sophisticated, but so much easier to make and, again, no liver is involved...not that i have a problem with liver. it's one of the things with which i haven't had any experience. a while back i had a small nibble of a chicken liver and reeeeally wasn't pleased with the flavor or the lingering taste. i do, however, love braunschweiger and "real pate"...go figure. i just don't think i'm ready to cook with it yet...and as i said, it's absolutely NOT necessary for Potted Meat.

served as a spread or sliced from a terrine this is a great versatile meat course...appetizer, sandwich, snack or on a salad. i really enjoyed it in a lettuce wrap with a cornichon and a little dijon.

easy instructions...

1 lb of ground veal (lamb or pork would work well)

1/2 diced onion

good stock...i had some oxtail stock. enough to cover the meat. approx 4-5 cups. use something that pairs well with the meat you choose. real stock(not canned or cubed) seems to set-up better because of the gelatinous effect when chilled.

2 Tbsp olive oil

1 tsp oregano

1 tsp tarragon

bone marrow-OPTIONAL. i happen to have some.

bring this to a boil and then simmer for 2 hours. check to see that your liquid has not reduced below the meat.

remove from heat and strain. keep liquid.

put meat in a processor with...

1-2 tsp fresh minced rosemary

3-4 roasted garlic cloves-i always have some on hand.

1/4 cup minced parsley

S & P to taste

pulse process and add cooking liqiuid to desired consistancy. don't separate out the fat. you'll need this to help set-up the cooled finished product. i think it should be smooth, but not too creamy. spoon into vessel of your choice. if using jars you can have fun layering in other components as shown in picture above. if using a terrine...line it with foil or saran wrap and sprinkle chopped parsley on the bottom and sides. this will make for easy removal and nice presentation.
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