Famhouse Pate

Name: Famhouse Pate
Ingredients: 500 g pigs liver, chopped; 200 g bacon, diced; 1 onion, chopped; 2 garlic cloves, minced; 200 g pancetta, thinly sliced; 1 lemon, zest of; 1 tablespoon fruit jelly (mine is Guava); 1 tablespoon parsley, chopped; 80 ml rose wine; 12 peppercorns, crushed; 6 juniper berries, crushed; 1 bay leaf

12 ingredients

9 steps

Ingredients

500 g pigs liver, chopped
200 g bacon, diced
1 onion, chopped
2 garlic cloves, minced
200 g pancetta, thinly sliced
1 lemon, zest of
1 tablespoon fruit jelly (mine is Guava)
1 tablespoon parsley, chopped
80 ml rose wine
12 peppercorns, crushed
6 juniper berries, crushed
1 bay leaf

Directions

1

Line a square tin ith the pancetta, reserving a couple of slices for the top.
2

Mix all the Pate Ingredients together, season lightly and spoon into the tin.
3

Fold over the sides and arrange the remaining Pancetta on top.
4

Tuck in the Bayleaf and cover tightly with tin foil.
5

Put this into a Bain Marie and then into the oven at 180 degrees for 1 1/2 - 2 hours.
6

I removed the foil towards the end to give the top time to brown a little.
7

Once it comes out press the Pate with some weights (i.e.
8

tinned beans) until cool, then refrigerate and it will be ready the next day.
9

:-).