Country Pork Pate
| Published: 27th November 2007 09:49 |
This is actually a really easy recipe for pate, you can add more or less spice depending on your taste but remember you always have to over season and over spice pate as the flavour become more muted in the cooked dish. Perfect served with spicy plum chutney and crusty bread.
Serves: 12
Preparation time: 25 minutes, plus a couple of hours to infuse
Cooking time: 2 hours, plus pressing time of 24hours
Ingredients
350 g Minced lean pork
450 g Minced pork fat
350 g Smoked streaky bacon, minced
225 g Pork liver, minced
25 Juniper berries
25 Whole black peppercorns
2 Large cloves of garlic
1 tsp Salt
1/4 tsp Ground mace
1 tsp Fresh thyme, chopped
120 ml Dry white wine
25 ml Brandy
10-12 Slices streaky bacon
Method
1. Crush the juniper berries, peppercorns and garlic with a pestle and mortar.
2. Place all the ingredients in a mixing bowl and mix everything extremely thoroughly with a large fork until everything is evenly distributed. Cover the bowl with a cloth and leave it in a cool place for a couple of hours to allow the flavours to develop.
3. Pre-heat the oven to150°C/gas 3. Line a terrine with a 3-pint (1.75-litre) capacity or a 2 lb (900 g) loaf tin with the bacon.
4. Pack the mixture into the tin and decorate the top with the bay leaves and extra juniper berries. Place it in a roasting tin half-filled with hot water and bake on the centre shelf of the oven for 13/4 hours.
5. When completely cool, cover with a double sheet of foil, place some heavy weight on it (a couple of tins of beans is fine) and leave it in the fridge for 24 hours.
If making ahead remove from the tin and place in a freezer bag, can be stored in the freezer for up to three months. Defrost thoroughly before eating.
By Emma Allsopp
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