Rustic country-style pâté
- Prepare
- overnight
- Cook
- 1 to 2 hours
- Serve
- Serves 6
- Dietary
- Nut-free
This porky pâté is packed with flavour and may not be as hard to make as you think!
Ingredients
For the pâté
- 200g/7oz pork livers
- 400g/14oz pork belly, minced
- 400g/14oz pork shoulder, minced
- 3 garlic cloves, finely chopped
- 2 banana shallots, finely chopped
- 50ml/2fl oz Madeira
- 50ml/2fl oz brandy
- 2 free-range eggs, beaten
- 100ml/3½fl oz double cream
- 1 tsp chopped fresh thyme
- 1 tsp quatre épices or ½ tsp mixed spice
- 12 thin slices lardo
- 3 fresh bay leaves, to serve
- 1 tsp dried thyme, to serve
To serve
- 100g/3½oz cornichons, left whole
- 50g/1¾oz Dijon mustard
- ½ baguette, sliced and toasted
- small whole salami, to slice
- small curly endive salad
Method
To make the pâté, preheat the oven to 180C/160C Fan/Gas 4.
Add the pork livers, belly and shoulder, garlic, shallot, Madeira, brandy, eggs, double cream, fresh thyme and quatre épices to a large bowl and season well with salt and pepper.
Mix well, then check the seasoning by frying a little in a pan and tasting it.
Line a 30x8cm/15x4in terrine with the lardo, leaving an overhang, and pack the pâté mix in. Wrap the top with the lardo cover and top with a bay leaf and the dried thyme.
Cover with a pie/terrine lid or foil and place in a large, deep tray. Fill the larger tray with water, so it comes halfway up the sides, and cook in the oven for around 1¼–1½ hours.
Place in the fridge to chill overnight.
To serve, turn out the pâté, slice and serve with the cornichons, mustard, baguette, sliced salami and endive.
