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
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