Pork Butcher's Pâté recipe
information
Pate de foie du pore is typical of the rough-textured pates found in family-owned French charcuteries. The pig's liver and fat belly pork balance each other to provide a rich, moist texture enlivened by the characteristic flavourings of garlic, brandy and spices. This makes an ideal starter served with crusty French bread or hot toast.
ingredients
225 g (8 oz) pig's liver, washed and dried
225 g (8 oz) fat belly pork, rind removed
50 g (2 oz) cooked gammon fat
1 garlic clove, crushed
4 juniper berries, crushed
a large pinch of powdered mace
salt and freshly ground black pepper
15 ml (1 tbsp) dry white wine
30 ml (2 tbsp) brandy
butter for sauteing
2 thin slices unsmoked streaky bacon
2 bay leaves
225 g (8 oz) fat belly pork, rind removed
50 g (2 oz) cooked gammon fat
1 garlic clove, crushed
4 juniper berries, crushed
a large pinch of powdered mace
salt and freshly ground black pepper
15 ml (1 tbsp) dry white wine
30 ml (2 tbsp) brandy
butter for sauteing
2 thin slices unsmoked streaky bacon
2 bay leaves
method
1. Mince the liver and the pork together fairly coarsely, and put in a mixing bowl.
2. Add the gammon fat, cut in 5 mm (1/4 in) dice, the garlic, juniper berries, mace, a little salt and plenty of freshly ground black pepper, and the wine and brandy. Mix well.
3. Shape a spoonful of the mixture into a patty and saute in a little butter until cooked. Adjust seasoning if necessary.
4. Turn the mixture into a deep 600 ml (1 pt) ovenproof terrine and smooth the surface with a palette knife.
5. Cut the bacon slices across the grain into 5 mm (1/4 in) strips. Scatter these over the pate surface and lay the bay leaves on top. Cover and leave to stand for about 2 hours so that the flavours can blend.
6. Heat the oven to 170°C (325°F) gas 3. Stand the terrine in a baking tin and pour in enough hot water to come halfway up the sides of the terrine.
7. Cook in the centre of the oven for 1 hour, then uncover and continue cooking for 15 - 20 minutes to dry the bacon.
8. Remove the terrine from the baking tin and, when quite cold, cover and refrigerate overnight before serving.
9. Serve the pate from the terrine.
2. Add the gammon fat, cut in 5 mm (1/4 in) dice, the garlic, juniper berries, mace, a little salt and plenty of freshly ground black pepper, and the wine and brandy. Mix well.
3. Shape a spoonful of the mixture into a patty and saute in a little butter until cooked. Adjust seasoning if necessary.
4. Turn the mixture into a deep 600 ml (1 pt) ovenproof terrine and smooth the surface with a palette knife.
5. Cut the bacon slices across the grain into 5 mm (1/4 in) strips. Scatter these over the pate surface and lay the bay leaves on top. Cover and leave to stand for about 2 hours so that the flavours can blend.
6. Heat the oven to 170°C (325°F) gas 3. Stand the terrine in a baking tin and pour in enough hot water to come halfway up the sides of the terrine.
7. Cook in the centre of the oven for 1 hour, then uncover and continue cooking for 15 - 20 minutes to dry the bacon.
8. Remove the terrine from the baking tin and, when quite cold, cover and refrigerate overnight before serving.
9. Serve the pate from the terrine.
serving amount
serves 4 ? 6
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