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Recipe : *** Pork paté

Pork paté
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Course:
Appetizer

Practical information

  • Prep time
    40 min
  • Cooking
    2 h 30
  • Difficulty
    Very easy
  • Pause
    24 h
  • Ready in
    27 h 10
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
pork, Pork, pork paté

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 shallots
  • 2 tablespoons brandy
  • 1 tablespoon mixed spices
  • 1 tablespoon parsley
  • 1 tablespoon chives
  • salt and pepper
  • 2 bay leaves
  • 6 rashers of streaky bacon
  • 400 g belly pork
  • 750 g lean hand or spring of pork
  • 450 g pork fat
  • 450 g pigs liver
  • 100 g onions

  • Recipe preparation steps

  • 1
    Heat the oven to 350ºF - gas 4.
  • 2
    Remove rind from pork and chop all of the meat and fat roughly.
  • 3
    Peel and chop onions, shallots and mix all these ingredients together. Mince once or twice in a mincing machine according to the texture preferred. Mix in the brandy, parsley, chives, spices and seasonings. Blend this mixture thoroughly with the hands and pack into a heavy earthen ware dish.
  • 4
    Put the bay leaves on top and streaky bacon arranged over them in a criss-cross pattern. It must cover the surface completely.
  • 5
    Place in a "bain-marie" (double boiler) and cook in the oven for 30 mins. Then reduce the heat to 300ºF - gas 2 and cook for a further 1 h 30min to 2 hours. Test with a metal skewer plunged into the centre if it comes out hot and the juice is clear remove the paté from the oven.
  • 6
    Cover with a sheet of greaseproof paper. Put a small plate on top with a weight of not more than 1lb on the plate. Leave until quite cold. Allow to mature for 24 hours. Do not remove the fat as this preserves the paté.
  • 7
    To serve cut the required number of slices from out of the dish. Place cling film against the cut side to prevent drying out and cover. Remove all the fat from slices and serve.
  • Ready !



 

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