Talk to me about pate please

[RemusLupinsBiggestGroupie]

Don't usually bother with a starter but there will be 6 of us this year and I'm thinking a starter will make it feel a bit more special and also mean I can get away with cooking fewer roast potatoes to make some space in the oven!

I wondered about making a vegetarian pate, as 4 out of 6 are veggie. Any ideas what I could serve it with, other than toast? Would crackers be okay, or would crusty bread be better? Cornichons? I want it to be really easy. Will probably buy a meat/fish pate for the carnivores.

@RemusLupinsBiggestGroupie

Don't usually bother with a starter but there will be 6 of us this year and I'm thinking a starter will make it feel a bit more special and also mean I can get away with cooking fewer roast potatoes to make some space in the oven!

I wondered about making a vegetarian pate, as 4 out of 6 are veggie. Any ideas what I could serve it with, other than toast? Would crackers be okay, or would crusty bread be better? Cornichons? I want it to be really easy. Will probably buy a meat/fish pate for the carnivores.

Oatcakes Melba toast Mini bruschetta base bites Could also use it as a dip for crudités if it's softer?

Thank you. What is a mini bruschetta base bite, please? Don't really want it to be a dip.

Always up for a cornichon. I quite like stale sourdough/ciabatta, sliced up thin and toasted. Really really good with grilled goats cheese and Persimmon too.

Your pate plan sounds brilliant, but please, please, please don’t cut down on roast potatoes! What you’ve eaten before makes no difference to how many you can eat.

@RemusLupinsBiggestGroupie

Thank you. What is a mini bruschetta base bite, please? Don't really want it to be a dip.

You can just make little discs from sourdough, ciabatta etc and toast them

@PurpleDaisies

Your pate plan sounds brilliant, but please, please, please don’t cut down on roast potatoes! What you’ve eaten before makes no difference to how many you can eat.

Thanks @WhenSepEnds
I'm trying to avoid toast because of having to stand at the toaster to do enough for 6 people. And the oven will be full, so can't 'toast' it in the oven.

You could get a cracker selection box and decant (or is that just for liquids...🤔) them onto a nice serving dish in the centre of the table so everyone can help themselves.

Melba toast. Not the type you make with bread but the crackers you can buy. Dead crispy and thin and perfect for pate.

Melba toast a good idea - not had that for years!

I'm here for the veggie pate recipe, pretty please?!

I do like a good mushroom pate. I think i would be too full after crusty bread )I'm a glutton for warm crusty bread and pate).

My preference is with sliced wholemeal bread, roll out nice and flat and toasted. It feels lighter but still tasty.

@RemusLupinsBiggestGroupie

Thanks *@WhenSepEnds* I'm trying to avoid toast because of having to stand at the toaster to do enough for 6 people. And the oven will be full, so can't 'toast' it in the oven.

Make them early, wrap in foil and pop in the oven to reheat when it's time. Makes them even crispier!

My mum used to toast white toaster bread, take it out & slice it in half (I mean hold it flat & separate the two toasted sides) and then toast the untoasted sides again on a grill (careful not to burn). It is then served cold & will keep crisped up for a few hours if you wrap it in a clean. She called it Melba toast. It's nice because it's not too heavy before a meal.
I bought some Melba toast recently & it was so sweet we couldn't eat it.
Like this:
www.food.com/recipe/proper-melba-toast-40247

STUFF WILL BE IN THE OVEN. Unless they are planning eating Christmas dinner 3 hours after the starter.

Do melba toast from packets. Yes to pickles or chutney and a bit of bagged frolicky salad leaves.
You’re doomed on the roast potatoes though. Potatoes are cheap (much cheaper then nuts and cheese). What’s the issue with tones of them?

I like the sound of frolicky salad leaves!

I need the veggi pate recipe too please.
I’m on starter detail this year (alongside my usual veg detail as we are eating at my sister’s so ‘host does roast’ rules apply). DS is veggi so I want to make something we can all enjoy that doesn’t require oven space - cos there won’t be any.
Ta.

@lightisnotwhite

STUFF WILL BE IN THE OVEN. Unless they are planning eating Christmas dinner 3 hours after the starter.

Do melba toast from packets. Yes to pickles or chutney and a bit of bagged frolicky salad leaves.
You’re doomed on the roast potatoes though. Potatoes are cheap (much cheaper then nuts and cheese). What’s the issue with tones of them?

And breathe 😂😂😂

If they are wrapped tightly in foil you can find space for a 6-7 minute reheat! Turkey should be out and resting by the time they are ready for starters anyway.

@Icantremembermyusername

I'm here for the veggie pate recipe, pretty please?!

I haven't got one yet! I've got a Rose Elliot book with some in, so might try one or two of those.

I'm not doing turkey.

Our oven is small though and will be full of lovely vegetable-dish/potato-ish things.

The starter must absolutely not involve the oven. I'm going to see what posh melba toasty/crackery things Waitrose have. And yes to frolicky salad.

there are some good ideas here - www.bbc.co.uk/food/collections/veggie_christmas_canaps

my favourite vegetarian flavour combination is brie/goats cheese and red onion... so you could do little tartlets with filo / shortcrust / puff pastry bases depending on what you fancied, then serve with a rocket salad garnish and a sprinkling of toasted pine nuts. Something similar to this but smaller versions www.google.com/search?q=goats+cheese+and+red+onion+tartlets&tbm=isch&ved=2ahUKEwjT0LjH2rv0AhUM2xoKHZYyB-kQ2-cCegQIABAA&oq=goats+cheese+and+red+onion+tartlets&gs_lcp=CgNpbWcQAzIECAAQGFD3Blj9FGDxFmgAcAB4AIABbYgBuAaSAQQxMi4xmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=I82jYZOzK4y2a5blnMgO&bih=702&biw=1440&rlz=1C5CHFA_enGB876GB876#imgrc=v1dwZI09ewE4DM

sorry this was the link www.bbcgoodfood.com/recipes/onion-goats-cheese-tarts-0

The tarts sound lovely, but think I'm definitely going for pate.

Thanks for the link.

This one sounds delicious too.

Just found a Rose Elliot recipe for a Stilton pate, which I think I might try. She's also got a couple more, including more complicated layered jobbies in loaf tins that are turned out and sliced - can take pics if anybody wants.