A Good Pork Pate Recipe
Ingredients
| 500 g/1 lb trimmed belly of pork | ||
| 375 g/12 oz fatty bacon | ||
| 500 g/1 lb chicken or pork livers | ||
| 250 g/8 oz onions, coarsely chopped | ||
| 2 or 3 garlic cloves | ||
| Dried thyme | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Cognac | 3 Tablespoon | |
| 45 g/1 1/2 oz dry white breadcrumbs | ||
| 125 g/4 oz sliced streaky bacon | ||
Directions
Mince or chop the belly of pork coarsely and the bacon finely, then mix together.
Make a puree of the liver, onions, garlic, thyme, spices and Cognac in a blender and stir it into the pork and bacon.
Mix in the breadcrumbs.
Extra flavour can be obtained by leaving the uncooked pate in a cool place overnight but if you intend to do so, leave out the onions, for they will discolour and sour the mixture.
Finely chop or process them separately and add just before cooking.
Pour the mixture into a 1.7 litre/3 pint capacity ovenproof dish or terrine and arrange the strips of bacon across the mixture, tucking the ends well down the sides.
Stand in a roasting-tin, add boiling water as a bain marie, and bake at 180°C/350°F/Gas Mark 4 for 1 3/4 hours.
If you can let it stand in a cool place for several days before serving, so much the better.
Make a puree of the liver, onions, garlic, thyme, spices and Cognac in a blender and stir it into the pork and bacon.
Mix in the breadcrumbs.
Extra flavour can be obtained by leaving the uncooked pate in a cool place overnight but if you intend to do so, leave out the onions, for they will discolour and sour the mixture.
Finely chop or process them separately and add just before cooking.
Pour the mixture into a 1.7 litre/3 pint capacity ovenproof dish or terrine and arrange the strips of bacon across the mixture, tucking the ends well down the sides.
Stand in a roasting-tin, add boiling water as a bain marie, and bake at 180°C/350°F/Gas Mark 4 for 1 3/4 hours.
If you can let it stand in a cool place for several days before serving, so much the better.
Chef
