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.
- 3/4 lb boneless belly pork rinds removed and minced
- 3/4 lb pig's liver cleaned and minced
- 1/2 lb boned pork loin minced
- 4 oz pork fat diced
- 1/4 pint red wine
- 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
- Watercress sprigs Tomato wedges
- In a large mixing bowl mix together the meats, liver and fat. Add the remaining ingredients, except the bacon. Stir well.
- 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.
- 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.
- 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.
- 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.
Calories: 558 kcal
Carbohydrates: 2 g
Protein: 24 g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 209 mg
Sodium: 218 mg
Potassium: 397 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 9242 IU
Vitamin C: 11 mg
Calcium: 31 mg
Iron: 11 mg