Pork Pâté

Serves 10

450g (1lb) Pig’s Liver, roughly chopped
225g (8oz) Belly Pork, de-rinded and chopped
225g (8oz) Streaky Bacon, derinded and chopped
150ml (5 floz) Red Wine
150ml (5 floz) Chicken or Beef Stock
2 Large Onions, chopped
2-3 Cloves Garlic, crushed
2 tbsp Vegetable Oil
2 Bay Leaves
1 tsp Worcestershire Sauce
Salt and Black Pepper

Pre-heat oven to 180°C: 350°F: Gas 4.
Heat the oil in a saucepan, add the onion garlic and bacon, fry gently until the onion is softened but not browned.
Add the live and pork and continue cooking gently for 8-10 minutes.
Add all the other ingredients
Bring to the boil, reduce the heat, cover and simmer for 35-40 minutes.
Remove from the heat and allow to cool slightly.
Discard the bay leaves.
Mince finely in a food processor or mincer.
Check the seasoning.
Press firmly into a 900g (2lb) loaf tin.
Stand the tin in a roasting tin with a 2.5cm (1 inch) depth of boiling water.
Bake for 1 hour.
Cool.
Place a weight on top, chill overnight.
Remove from the loaf tin.
Place on a serving plate and garnish with cucumber slices, lemon butterflies or mustard and cress.
Serve with toast.

MeatRecipes

Pork Pâté

Meat
Recipes