A couple of weeks ago, some friends and I had an enjoyable cheese and wine (well some wine, more Port) evening. I volunteered to host another one this coming Monday, and got to thinking that I would make a pate also, something that I haven't made for maybe 3 or 4 years.
So, out came the recipe and I sourced the ingredients. This is a French 'country' style rough pate, not the gay smooth type. Minced pork, smoked bacon, unsmoked bacon (both with as much fat as possible), and pig liver (if anyone wants to know the quantities, PM me).
Each meat has to be finely chopped separately, preferably in a food processor (another story, had to buy a new one as the old one wrapped it's hand in quite a while ago). Everything put into a large mixing bowl (best to do the liver last as that's the messiest.
Once all four meats are chopped, mix them really well. Then, add crushed black peppercorns, salt, a few crushed garlic cloves, and some ground mace.
Again mix really well, then add some dry white wine and brandy.
I then add some finely chopped fresh thyme.
The bowl is then covered with a tea towel and put into a cool place (fridge if you're in Thailand) for a couple of hours to allow all the flavours to mix together.
Then it's putting the mix into something suitable for an oven (I use a pyrex dish, but bread tins are equally as good). The cooking dish needs to sit in another dish with some water in. Pre-heat the oven to 150 deg C, and cook for 1 3/4 hours.
To be continued................