Taken from, with some modification, "Self-Reliance: A Recipe for the New Millennium" by John Yeoman
Hey there! 
So yeah..this is a simple, budget-friendly recipe using things you might have around the home. This book is an interesting one, covering everything from learning to break free of debt to how to handle disaster situations and how to get the most out of stale bread! (haha).
This is a great way to use up a leftover bit of roast turkey or chicken, duck, pork, etc, and its very flexible....you are bound to come up with your own combinations!
Salut,
Shadow
INGREDIENTS
4oz of crushed nuts (many types work well - pistachios, walnuts, cashews, whatever you have at hand is worth trying)
A bit of wine, port, or sherry (just enough to cover nuts, that not-quite-finished bottle's worth should be about right)
8oz of meat leftovers (cooked turkey, duck, ham, porkchops, chicken, almost any meat will do but these are the ones I prefer for pate')
2oz of breadcrumbs (if you have none to hand, simply whizz up some semi-dried bread in a blender or processor!)
1oz gelatine powder (unflavored)
Around 9-10 oz of hot stock (bullion, fresh, what have you)
Alternative ideas and combo suggestions: Dried cranberries with turkey, pistachio with duck or chicken, dried cherries with duck, dried apricots, grapes or apples with pork, etc.
DIRECTIONS****************************
Marinate the crushed nuts in the wine/port/sherry for 30 minutes. The liquid should just cover the nuts. Mince the leftover meat (again, you are using COOKED meat here, not raw) with the breadcrumbs in a bowl, then add in the nuts (wine and all).
Dissolve the gelatine packet in the hot stock, stirring until smooth, then allow it to cool. Add the mixed dried ingredients, and season as desired.
Put it into a mould or oblong casserole pan and leave with some sort of weight on top (brick covered in foil or saran wrap would work fine) and leave it in a cool place, such as your fridge. Overnight is best for shape as well as to give the flavors a chance to mingle.
The next day, remove the weight, and remove the mould by placing it in warm water. Very good, very cheap, very "customizable" and party-friendly...without any liver in it!
Rick Owens
That's crazy. I'd bet nobody could even tell it is sans liver. I've never made any type of pate but this just seems so cheap and easy, as you said! I think I'll check out that book, too.
1Its a cool book - I mean some of it is a bit "out there", but its structured in such a way that it goes from "everyday common sense" to "whoa, global meltdown". You can take from it what you wish.
Not everyone is a pate/terrine fan, (I like some, but not all - not a big liver person) but if you've ever had a really GOOD chicken and pistachio terrine, you know they can be delish.)
(BTW, when budgets are NOT an option, in the UK anyway I recommend these guys for pates, terrines, meats etc: http://www.dukeshillham.co.uk/ ...soooo good!)
2that book sounds pretty cool thanks for posting
3Interesting, thanks for the post.
Can any policy,however high minded, be moral if it leads to widespread corruption,imprisons so many,has so racist an effect,destroys our inner cities,wreaks havoc on misguided & vulnerable individuals and brings death and destruction to foreign countries?
4I don't normally like pate (the liver kind), but this sounds delicious.
5Same, well..ok I like some but when they get all wierd and too "earthy" its just not my thing. Liver creeps me out.
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