Country Pâté Recipe
Summary
Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Pig's liver - 100 g/4 oz. | ||
| Garlic sausage - 100 g/4 oz. | ||
| Onion - 1 number,, peeled and chopped | ||
| Pork sausage meat - 100 g/4 oz. | ||
| Chicken - 225 g/1/2 lb., cooked, finely chopped | ||
| Parsley - 1 x 15 ml spoon/1 tablespoon, freshly chopped | ||
| Dried sage - 2 x 5 ml spoons/2 teaspoons | ||
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Streaky bacon rashers - 6 numbers, rinds removed | ||
Directions
GETTING READY
1. Preheat the oven to 160°C/325°F or Gas Mark 3.
2. Grease the bottom and sides of a loaf tin.
3. Flatten the bacon with the blade of a knife
MAKING
4. Mince together the liver, garlic sausage and onion.
5. In a mixing bowl combine the mince mixture along with the remaining ingredients, except the bacon; stir well to mix thoroughly.
6. Line the bottom and sides of the loaf tin with the bacon.
7. Spoon in the P-té mixture and press down lightly; cover with foil.
8. Put in a roasting tin half filled with water and bake at 160°C/325°F or Gas Mark 3 for about 2 to 2 1/4 hours or until set.
9. To freeze: cool quickly and then chill in the refrigerator until firm.
10. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
11. Label the bag as it makes it easier to distinguish.
12. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
SERVING
13. Arrange the P-té on a serving platter and serve cut into thick slices and garnish with lemon slices before serving.
TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
1. Preheat the oven to 160°C/325°F or Gas Mark 3.
2. Grease the bottom and sides of a loaf tin.
3. Flatten the bacon with the blade of a knife
MAKING
4. Mince together the liver, garlic sausage and onion.
5. In a mixing bowl combine the mince mixture along with the remaining ingredients, except the bacon; stir well to mix thoroughly.
6. Line the bottom and sides of the loaf tin with the bacon.
7. Spoon in the P-té mixture and press down lightly; cover with foil.
8. Put in a roasting tin half filled with water and bake at 160°C/325°F or Gas Mark 3 for about 2 to 2 1/4 hours or until set.
9. To freeze: cool quickly and then chill in the refrigerator until firm.
10. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
11. Label the bag as it makes it easier to distinguish.
12. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
SERVING
13. Arrange the P-té on a serving platter and serve cut into thick slices and garnish with lemon slices before serving.
TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
Chef
