Farmhouse pate recipe
information
This is a coarse-textured, moist pate, which makes a substantial first course when served with toast. It is equally good for lunch or supper if served with French bread and red wine.
ingredients
350 g (3/4 lb) boneless belly pork, rinds removed and minced
350 g (3/4 lb) pig's liver, cleaned and minced
1/4 kg (1/2 lb) boned pork loin, minced
100 g (4 oz) pork fat, diced
150 ml (1/4 pint) red wine
50 g (2 oz) can anchovies in olive oil, drained and chopped
1 garlic clove, crushed
6 juniper berries, crushed
6 black peppercorns, crushed
1 tbsp dried mixed herbs
8 streaky bacon rashers, rinds removed
To garnish:
Watercress sprigs Tomato wedges
350 g (3/4 lb) pig's liver, cleaned and minced
1/4 kg (1/2 lb) boned pork loin, minced
100 g (4 oz) pork fat, diced
150 ml (1/4 pint) red wine
50 g (2 oz) can anchovies in olive oil, drained and chopped
1 garlic clove, crushed
6 juniper berries, crushed
6 black peppercorns, crushed
1 tbsp dried mixed herbs
8 streaky bacon rashers, rinds removed
To garnish:
Watercress sprigs Tomato wedges
method
1. In a large mixing bowl mix together the meats, liver and fat. Add the remaining ingredients, except the bacon. Stir well.
2. Stretch the bacon rashers with the blade of a knife and use to line the base and sides of a 1 kg (2 lb). loaf tin, reserving two bacon rashers for the top of the pate.
3. Spoon in the pate mixture and place the two reserved rashers on the top. Stand the tin in a bain marie of hot water and bake in a cool oven (150°C/300°F or Gas Mark 2) for 1 1/2 to 2 hours or until the juices are just faintly pink and the pate has shrunk away from the sides of the tin.
4. When cooked, remove from the bain marie, pour off the excess fat and allow to cool in the tin. Place a weight on a plate or greaseproof paper on top of the pate to help press the meats together.
5. Chill for at least 8 hours or overnight. Before serving, turn out onto a serving platter, cut into six to eight slices and garnish with watercress sprigs and tomato wedges.
2. Stretch the bacon rashers with the blade of a knife and use to line the base and sides of a 1 kg (2 lb). loaf tin, reserving two bacon rashers for the top of the pate.
3. Spoon in the pate mixture and place the two reserved rashers on the top. Stand the tin in a bain marie of hot water and bake in a cool oven (150°C/300°F or Gas Mark 2) for 1 1/2 to 2 hours or until the juices are just faintly pink and the pate has shrunk away from the sides of the tin.
4. When cooked, remove from the bain marie, pour off the excess fat and allow to cool in the tin. Place a weight on a plate or greaseproof paper on top of the pate to help press the meats together.
5. Chill for at least 8 hours or overnight. Before serving, turn out onto a serving platter, cut into six to eight slices and garnish with watercress sprigs and tomato wedges.
serving amount
serves 6 to 8.
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