Country Pate

Name: Country Pate
Ingredients: 1-1/8 lb. streaky bacon rashers; 4-3/8 oz. fresh white breadcrumbs; 2 md. eggs; 150 ml red wine; 2 clove(s) garlic; 12-1/3 oz. belly pork, minced; 12-1/3 oz. pork livers, chopped (finely; coarsely as wished); 1-1/8 lb. chicken livers, chopped (finely; coarsely as wished); 1 tsp. dried thyme; 1 tsp. dried sage; 1 tbsp. fresh chopped parsley; grated nutmeg; salt and pepper to taste; parsley sprigs for decoration

16 ingredients

10 steps

Ingredients

1-1/8 lb. streaky bacon rashers
4-3/8 oz. fresh white breadcrumbs
2 md. eggs
150 ml red wine
2 clove(s) garlic
12-1/3 oz. belly pork, minced
12-1/3 oz. pork livers, chopped (finely
coarsely as wished)
1-1/8 lb. chicken livers, chopped (finely
coarsely as wished)
1 tsp. dried thyme
1 tsp. dried sage
1 tbsp. fresh chopped parsley
grated nutmeg
salt and pepper to taste
parsley sprigs for decoration

Directions

1

Preheat oven to 160 degrees C. Remove the rind from the bacon rashers and use 250g to line the base and sides of a large loaf or terrine tin.
2

Chop the rest of the bacon and mix well with the breadcrumbs, eggs, red wine, garlic, belly pork, pork livers, chicken livers, herbs and seasoning.
3

Turn into the prepared tin and press the mixture down firmly.
4

Cover with greaseproof paper and aluminium foil.
5

Place in a high baking tray filled with water (bain-marie) and cook for 2 to 2.5 hours.
6

Take the tin out of the oven, place a weight on top and leave to cool down, then chill in the fridge.
7

Turn the pate out of the tin and garnish with parsley.
8

Serve sliced with fresh country bread or toast.
9

Special note about recipe: This is a recipe which was given to me over 25 years ago and I've been making it ever since, usually for special occasion.
10

It is very nice as a starter or for a lunch served with salad.