Pork Pâté
Robust coarse pâté works well as a starter or a buffet dish. The unique flavour of the traditional smoked bacon adds a new dimension to the taste. The vegetable crisps are simply fun to make and different to eat.
Ingredients
Serves 6 - 8
• 500g minced organic pork
• 500g minced organic pork liver
• 500g streaky organic smoked bacon
• 4 bay leaves
• 6 fresh sage leaves or a teaspoon dried sage
• 4 tablespoons Liqueur Whisky
• half a teaspoon seasoning pepper and Halen Mon
To Serve
• 1 medium beetroot and parsnip finely sliced
• spray on olive oil
• Organic green salad leaves
• Oil and vinegar dressing
• Tomato and red pepper chutney
To cook a covered two pint lidded earthenware terrine or loaf tin to cook
the pate, a shallow roasting tin and baking tray
Method
• Combine the seasoned minced meats, chopped sage and whisky and. leave
to marinade overnight.
• Line the terrine or tin with the smoked bacon slices, reserve three
for the top.
• Spoon the mixture into the container and cover with the bacon top
with bay leaves.
• Finally cover tightly with foil or parchment paper and the lid
• Place in the shallow tin in two inches of water and place in the oven
to cook for an hour and a half at oven temp 300 F 150C Gas 4.
• When cooked and cooled, place a weight on top of the pate and chill
before serving
• Spray the sliced beetroot and parsnips with oil and cook at the same
oven temperature until crisp to the touch, cool and store immediately in an
airtight container.
• Turn out the chilled pâté and slice, and serve with a
tossed herb salad leaves and red and tomato pepper chutney or salsa dressing
or grain mustard
