Time
prep 0:45
total 4:45
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 or | | coarsely as wished) | | 1-1/8 lb. | chicken livers, chopped (finely or | | 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 |
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Instructions
Preheat oven to 160ºC. Remove the rind from the bacon rashers and use 250g to line the base and sides of a large loaf or terrine tin. 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. Turn into the prepared tin and press the mixture down firmly. Cover with greaseproof paper and aluminium foil. Place in a high baking tray filled with water (bain-marie) and cook for 2 to 2.5 hours. Take the tin out of the oven, place a weight on top and leave to cool down, then chill in the fridge. Turn the paté out of the tin and garnish with parsley. Serve sliced with fresh country bread or toast. 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. It is very nice as a starter or for a lunch served with salad.
Author's Comments
just give it a go.
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