Poor man's pate
Meat is expensive, we shouldn't have to throw away our mistakes. So I came up with this recipe by accident and I have been enjoying my mistakes ever since.
This recipe can be used as a spread on a sandwich (yummy with mustard) or as a delightful cracker spread with your cheese platter and some good wine! Enjoy!
Featured Pinch Tips Video
- over cooked, dry roast (pork, beef, chicken, turkey)
- 3 Tbsp
- olive oil
- 2 clove
- garlic (you may add more to taste)
- salt (to taste)
- pepper (to taste)
1Cut your roast into chunks, removing any string, bones or other non-edible bits that may have been in the roasting process.
2Place in a food processor and process until it is a fine powder (2-3 minutes) making sure to stop to move chunks around to reach the blade as necessary.
3add garlic to the food processor and pulse until well mixed.
4add olive oil, one table spoon at a time until the mixture is the consistency of creamy peanut butter.
(WARNING: It will look gray! But it is still delicious!)
5add salt and pepper to taste
6Use immediately as a potted meat spread on a sandwich (delicious with mustard and pickles) or place in a sealed container and rest in the refrigerator until firm and easy to slice. I put my chilled version out with a cheese and crackers platter, jalapeno slices, baby gherkins, olive slices (and even some spray cheese) for a fun pate-like treat!