I’m not a pâté person. I grew up in Hong Kong on a culinary tradition where you eat all the parts of an animal – from eyeballs to toes. But having lived in England for 15 years, certain foods still don’t appeal to me, like sausage, and pâté. What is it.. why does it taste weird.. why wouldn’t you just eat chicken livers whole instead of grinding them up and hiding them in this mysterious paste.. ??
Well seeing as there was a pâté in my Well Hung Meat box, I thought I’d give it a go. It made a nice lazy Sunday snack, though Chris had devoured most of it when I wasn’t looking. The pâté itself was pigs liver, and coarse and gentle rather than overpowering like a pâté de fois gras. I had it on toasted rye bread, topped with a splodge of cranberry sauce.
I’m not very good with pâté. How would you eat yours?