Saturday, May 31, 2008

Pork & Liver Pâté

Pork and Liver Pâté
serves 8

350g/12oz streaky bacon rashers
225g/8oz pork shoulder, roughly chopped
225g/8oz pork sausagemeat
225g/8oz pig’s liver, chopped
1 small onion
2 garlic cloves
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
3 tablespoons marsala
salt and ground black pepper

• Preheat the oven to 170°C/325°F/Gas mark 3.
• Grease a 450g/1lb loaf tin. Line with the bacon rashers, reserving a few for the top.
• Put the pork shoulder in a food processor and chop until fine. Add the remaining ingredients, and blend for 30 seconds until smooth.
• Add the mixture to the loaf tin, smooth the top and cover with the reserved bacon rashers. Cover with foil.
• Put the loaf tin in a larger baking tray half-filled with boiling water. Carefully transfer to the oven, and bake for 11/2 hours or until firm. Remove from the oven and take off the foil. Cover the pâté with greaseproof paper, and set a heavy weight on top such as a plate. Chill overnight in the refrigerator. Serve in slices at room temperature.

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