Just the thing on the deck with some crackers and a bottle of something sticky and very cold to go with it. This was some of Boplaas’s most fabulous you know what. The pâtés were of course homemade and very freezable so you can make up a batch and freeze until you need them. In any case, if keeping in the fridge, take it out about 20 mins before to come to room temperature before tucking in. I use plenty of garlic, red onions, the best livers I can get, and a splash of brandy to give it that super French lift thing. Oh—and loads of butter—this is not for the fainthearted. Must be French—look at the accents! And of course served in my favourite LE CREUSET cocottes.
If you like eating well—and drinking great wine—join me on my Durbanville tour with lunch at Klein Roosboom, a hidden treasure of the Durbanville Wine Route.