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Spanish Country Pate Recipe
|Chicken livers||1⁄2 Pound, minced (About 225 Grams)|
|Pig's liver||1 Pound, minced (About 450 Grams)|
|Beef||1⁄2 Pound, minced (About 225 Grams)|
|Pork belly||1 1⁄4 Pound, minced (About 550 Grams)|
|Bacon fat||3⁄4 Pound, minced (About 350 Grams)|
|Salt||1 Tablespoon (About 15 Milliliter)|
|Ground mace||1 Teaspoon (About 5 Milliliter)|
|Chopped||1 Tablespoon (About 15 Milliliter)|
|Fresh herbs||1 Tablespoon (10 Milliliter Or 2 Teaspoons Of Dried Herbs)|
|Sherry||1 Fluid Ounce (About 30 Milliliter Or 2 Tablespoons)|
|Brandy||2 Fluid Ounce (About 50 Milliliter Or 0.25 Cup)|
|Garlic||3 Clove (15 gm), crushed|
|Stuffed green olives||3 Ounce (About 75 Grams)|
Serving size: Complete recipe
Calories 5851 Calories from Fat 4352
% Daily Value*
Total Fat 482 g741.3%
Saturated Fat 180.7 g903.3%
Trans Fat 0.1 g
Cholesterol 2974.4 mg
Sodium 9065.8 mg377.7%
Total Carbohydrates 24 g7.9%
Dietary Fiber 1.5 g5.9%
Sugars 0.4 g
Protein 294 g588.6%
Vitamin A 2480.7% Vitamin C 280.5%
Calcium 22.5% Iron 758.1%
*Based on a 2000 Calorie diet
Mix all the ingre- dients, except the olives, until well blended.
Divide the pate between two well-greased 900 ml (11/2 pint) (3 1/4 cup) dishes or loaf tins (pans).
2 Disperse the olives throughout the pate, at different levels.
3 Cover the dishes with aluminium foil and place them in a roasting tin (pan) with 5 cm (2 in) of water and bake for 2 hours.
Leave to cool.
4 Refrigerate the pates for 1-2 hours before turning them out on to a serving dish.