This leftover pâté pasta sauce is perfect for using up leftovers of delicious versatile pâté
I was surprised to hear that pâté isn’t as popular as it once was. A lovely, tasty little savoury pick me up is a thick smear of pâtés on a thin and crispy cracker; perfect as a little morsel to be enjoyed before supper. It doesn’t have to be a cracker, though. A crispy baguette will do instead, maybe with a slice or two of tomato added? Or how about as the basis for a lunch of many parts: a smorgasbord of bread, pâté, cheese and salad is all that’s needed for a satisfying meal.
A tub with some crackers, is a great addition to a convivial plate of crudités, crisps and dips for an easy meal at the start, or end, of an evening out for all ages, especially when accompanied by a bottle of good wine. It is one of those grazing meals, best to be enjoyed slowly and in good company. Set the food out and let everyone help themselves. The younger generation are really not pâté fans, but it’s an easy habit to establish. I can remember buying thick slabs of chunky pâté de campagne and rich pâté de foie in the weekly market in France, but now all we have to do is drop a tub or two into our supermarket shop.
The range from from Castle MacLellan, who with 30 years of pâté heritage want to get everyone eating more pâté, comes in five different flavours: chicken liver, smoked salmon , oven roasted mushroom and Rannoch smoked duck pâtés, as well as luxury Orkney crab terrine. All are made from the finest Scottish ingredients and will keep for a good few weeks in the fridge, making them an ideal stand by to keep on hand.
We liked the rich, smooth and flavourful chicken liver; it really harked back to the pâté de foie of my youth. The smoked salmon is a light fish alternative that we though works particularly well on a cracker with some white wine. Oven roasted mushroom gives an option for vegetarians that’s savoury and full of umami. To our palate, the flavours really burst through with a sprinkle of salt on top. Finally there are the luxurious treats: Rannoch smoked duck and Orkney crab terrine, both showing the best of these richly flavoured ingredients. The Castle MacLellan pâtés are available from most supermarkets at around £1.50 a tub. The company is part of the Kavli group, owned by the Kavli Trust, who plough their profits back into good causes, both in the UK and further afield.
Pâté can also not only be eaten as is, but also used as a cooking ingredient. Here we’ve used it to make a pasta sauce; not one of those thick, blanket-like sauces that smother all, but a lighter flavoursome covering for each strand of spaghetti or tagliatelle.
This leftover pâté pasta sauce is perfect for using up leftovers of delicious versatile pâté.
- 150 g spaghetti or tagliatelle
- 20 g butter
- 1/2 small onion (finely chopped)
- 1 clove garlic (finely chopped)
- 2 tbs leftover pate
- 1 tbs sherry, white wine or lemon juice
- 10 grapes (cut into quarters)
Cook the pasta in a large pan of boiling water, as per the packet instructions. When it is almost cooked scoop out a cup of the pasta cooking water and reserve.
Whilst the pasta is cooking, place the butter into a frying pan and gently sauté the onion and garlic.
Once soft, add the pate and stir until it is melted. Add the sherry, wine or lemon juice and the grapes. Stir. Pour in enough of the pasta coking water to make a coating sauce.
Season to taste.
Toss the pasta in the pate sauce and serve immediately.
- To make this recipe gluten free, use gluten free pasta
- This recipe is 14 Weight Watchers Smart Points
7 more ideas for pâté
- Leftover pâté can be frozen. Just defrost properly in the fridge before eating.
- Pâté on melba toast or a savoury cracker is a great canape for an impromptu party. No tricky preparation needed.
- Or, for something different, and low carb, how about serving it on slices of cucumber?
- Serve with some quick pickles for a welcome crunch
- The most important thing: spread it thickly and enjoy
- Make this left over pâté pasta
- Use a good fish pate to enrich a fish pie, or as the base for a risotto
Recipe for leftover pâté pasta commissioned by Castle MacLellan. All opinions our own.