Country pâté
Country pâté is ideal as an appetizer, as a filling light meal or for a picnic or packed meal as it travels well.
Ingredients
6 sli bacon (streaky bacon rashers, rindless)
1 T flour (all purpose flour)
1 T butter (or margarine)
1⁄2 c milk
3⁄4 c pork (belly of pork, chopped small or ground)
3⁄4 c liver (pig liver, chopped small)
3⁄4 c sausage (sausage meat)
2 T onion (minced onion)
1 clv garlic (finely chopped)
2 T sherry (dry sherry wine)
1 lf bay leaf
seasoning (salt and ground pepper to taste)
Instructions
- Mix pork belly, chopped liver, sausage meat onion and garlic in a bowl. Set aside.
- Flatten the bacon pressing with the blade of a wide knife.
- Line a 1 lb loaf pan with the bacon. Heat the oven to 350º F.
- Heat milk, butter and flour in a saucepan, stirring continuously, until the sauce boils and thickens. Turn off the heat.
- Add the meat mixture to the sauce.
- Whisk in the sherry and season with salt and pepper.
- Pour the pâté mixture into the loaf pan lined with bacon. Top with the bay leaf. Cover with foil.
- Place this pan inside a roasting pan half filled with water.
- Bake in the oven for 1 hour, or until the meat is fully cooked. Remove from the oven.
- Remove the foil covered loaf pan from the water. Allow the pâté to cool down in the loaf pan.
- Turn the pâté out and leave overnight, or for a day for the flavor to develop.
- Serve sliced with toast and crackers.
Total time
1 hour, 30 minutes
Cooking time
60
Preparation time
30
Yield
4 servings
Notes
If you don't like pâté with bits, pork belly, pig liver and sausage meat can be ground together for a smother texture.
Sherry wine can be substituted with the same amount of brandy.
Source
challenging, baking, meat
appetizer, picnic, lunch
British food recipes
Food in Europe
Food in Europe