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Zoe's Farm

Ermin Street

Lambourn Woodlands

Berkshire

RG17 7TR

© 2018 by 1963 Agency

Rustic Pork Pate Terrine

A fabulous starter served sliced with a hunk of peasant bread and lashings of country butter, a remarkable centrepiece for your party buffet or served simply with crackers and a nice red wine, this fabulous rustic pate will be a winner with your guests.



Ingredients


500g shoulder of pork, coarsely minced or very finely chopped

250g pork back fat, minced or very finely chopped

250g pig’s liver, minced or very finely chopped

3 tbsp brandy

¼ tsp ground nutmeg

¼ tsp ground ginger

½ tsp coarsely ground black pepper

2 sprigs of thyme, leaves only, finely chopped

2 cloves of garlic, finely chopped

25g butter, melted

1 egg, beaten

2 tbsp extra thick double cream

1 tsp salt

2 tbsp green peppercorns

12 rashers of fatty streaky bacon

A 20x10x6cm terrine dish or loaf tin


Method


Put the minced pork, liver and fat into a roomy bowl and sprinkle with the brandy, spices, thyme and garlic. Mix thoroughly, cover and refrigerate overnight.

Removing the mince mixture from the fridge an hour or so before going on to the next step.


When the mince is at room temperature, combine the rest of the ingredients (except the streaky bacon) into the meat mixture.


Using a rolling pin, gently roll out the streaky bacon to make it slightly longer and thinner. Line the terrine dish/ loaf tin with the streaky bacon, making sure there is enough hanging over the edge to cover the mince mixture.


Heat your oven to 170C/325F/gas mark 3. Fill the dish with the mince mixture and fold the hanging streaky bacon over the top. This looks prettier if criss-crossed diagonally. Cover tightly with foil and place in a roasting dish on the middle shelf of the oven. Add boiling water to the roasting dish about two thirds of the way up the terrine.


Bake for around 70 minutes until a skewer inserted into the centre comes out warm all the way through. Put a plate on top of the terrine, weighed down with a couple of cans and allow to cool. Refrigerate with the tins on top, at least overnight, prior to serving. To serve, turn out onto a serving plate and cut into slices as a starter or allow guests to just dig in at the buffet table.

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