A coarse pate
Photo by Babiche Martens
It's too easy to buy a supermarket pate, but the meaty spread tastes so much better when you've made it yourself. Serve with some soft cheese and crusty bread.
|2||Garlic cloves, large|
|500 g||Pork mince, fatty|
|400 g||Pig's liver, minced or very finely chopped|
|1 handful||Breadcrumbs, fresh|
|1 sprig||Thyme leaves|
|1 Tbsp||Green peppercorns|
|1 tsp||Ground mace|
|200 ml||Vermouth, 1 small glass|
|1 stalk||Bay leaf, amount optional|
- Preheat oven to 180C.
- Peel and finely chop the onion and garlic. Melt the butter then cook the onion and garlic until soft and translucent.
- Add the minced pork and the liver, breadcrumbs, juniper berries, thyme(finely chopped), green peppercorns(rinsed), mace, vermouth and brandy.
- Season generously with salt and ground black pepper - a good teaspoon of each. Stir thoroughly.
- Line a 1.5-litre terrine with the bacon rashers, then fill with the mixture.
- Push it down and wrap the bacon rashers over the top, filling any gaps where necessary.
- Add bay leaves or juniper berries if you wish.
- Cover with a lid of greaseproof paper and foil then place in a deep roasting tin and pour in enough water to come halfway up the side of the terrine.
- Put terrine into the oven and leave for 1½ hours.
- Test with a skewer for doneness. It is cooked when the skewer comes out hot (rather than just warm).
- Remove carefully from the oven (the hot water is easy to tip over).
- Leave to cool overnight before eating.