Potted Meat Pate Recipe
Ingredients
| 225g/8 oz belly pork | ||
| 225g/8 oz veal | ||
| 100 g/4 oz chicken livers | ||
| 100 g/4 oz streaky bacon, rinds removed | ||
| Garlic | 1 Clove (5gm) | |
| Few sprigs parsley | ||
| Juniper berries | 10 | |
| Mustard seed | 1/4 Teaspoon | |
| Freshly grated nutmeg | ||
| Ground black pepper | 1 To taste | |
| Grated rind of 1/2 lemon | ||
| Brandy | 1 Tablespoon | |
| Red wine | 1 Tablespoon | |
| Salt | To Taste | |
Directions
Using the double-bladed chopping-knife, finely chop the pork; veal, chicken livers, bacon, garlic and parsley.
Crush the juniper berries and mustard seed in a pestle and mortar or with a rolling pin.
Mix all the ingredients together and place in a greased- 600-ml/1 -pint souffle dish.
Cover with foil and stand in a baking tin two-thirds filled with water.
Bake in a moderate oven (I80C, 350 F, gas 4).for 1-1 1/4 hours.
Allow to cool and place weights on top.
Chill overnight.
Crush the juniper berries and mustard seed in a pestle and mortar or with a rolling pin.
Mix all the ingredients together and place in a greased- 600-ml/1 -pint souffle dish.
Cover with foil and stand in a baking tin two-thirds filled with water.
Bake in a moderate oven (I80C, 350 F, gas 4).for 1-1 1/4 hours.
Allow to cool and place weights on top.
Chill overnight.
Chef
