Pate De Foie Recipe
Pate de foie is a mixed minced meat pate made with bacon, chicken livers, veal and pork. Made with crushed juniper berries, the pate de foie is cooked and spiced with mixed spices and seasoned to taste. chilled and served, it is a flavorful side.
Ingredients
| Streaky bacon 225g/8oz | ||
| Butter 25g/1 oz | ||
| Chicken livers, trimmed 225g/8oz | ||
| Minced veal 1/2kg/1 lb | ||
| Minced pork 225g/8oz | ||
| Garlic | 2 Clove (5gm), crushed | |
| Juniper berries, coarsely crushed 12 | ||
| Black peppercorns, coarsely crushed 12 | ||
| Mixed spice or allspice 1/4 tsp | ||
| Dry white wine 175ml/6floz | ||
| Dry sherry 50ml/2floz 1/4 | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to moderate 180°C (Gas Mark4,350°F).
Dice half the bacon and put it into a mixing bowl.
Reserve the remaining slices.
Melt the butter in a small frying pan.
Add the chicken livers and fry until they are well browned on the outside but pink on the inside.
Transfer the livers to a chopping board.
Chop them finely and transfer them to the bowl with the bacon.
Add all the remaining ingredients and beat well to mix.
Turn the mixture into a well greased medium terrine or ovenproof dish.
Pack down well and cover the top with the reserved slices of bacon.
Cover tightly with foil and a lid.
Put the terrine into a roasting pan and pour in enough boiling water to come about two-thirds up the sides of the terrine.
Place the pan in the oven and bake for 2 hours.
Remove from the oven and transfer the terrine to a board.
Remove the lid and place a weight on top of the pate.
Leave to cool.
When the pate is cool, remove the weight and chill in the refrigerator for 4 hours.
Before serving, unmould on to a serving plate and cut into slices.
Dice half the bacon and put it into a mixing bowl.
Reserve the remaining slices.
Melt the butter in a small frying pan.
Add the chicken livers and fry until they are well browned on the outside but pink on the inside.
Transfer the livers to a chopping board.
Chop them finely and transfer them to the bowl with the bacon.
Add all the remaining ingredients and beat well to mix.
Turn the mixture into a well greased medium terrine or ovenproof dish.
Pack down well and cover the top with the reserved slices of bacon.
Cover tightly with foil and a lid.
Put the terrine into a roasting pan and pour in enough boiling water to come about two-thirds up the sides of the terrine.
Place the pan in the oven and bake for 2 hours.
Remove from the oven and transfer the terrine to a board.
Remove the lid and place a weight on top of the pate.
Leave to cool.
When the pate is cool, remove the weight and chill in the refrigerator for 4 hours.
Before serving, unmould on to a serving plate and cut into slices.
Chef
