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bodger

Pate de Foie de Porc

I'll be making about 7lb of this tonight, so watch this space.
Jonty

Blimey 7lb's - That should see you through a day or two eh??
bodger

We'll be giving most of it away as presents.
ClaireK

Excuse the ignorance Bodger, but what is Pate De Foie Du Porc? Obviously some form of pate containing porky piglet but googling it only gets me an answer in french, and I got a U in my CSE French!!

Claire
bodger

Pork Pate.     I like to try and be posh from time to time but never succeed.  
Jonty

Porc = Pork
Foie = Liver
Pate = erm Pate
kaz

Jonty wrote:
Porc = Pork
Foie = Liver
Pate = erm Pate


   
bodger

Change of plan. Its rather a complicated recipe but more importantly because it uses aspic, it can't be frozen. Kindly, debbie has just Pm'd me this recipe.
We haven't got the juniper berries that it requires, but we'll see how we go.


COURSE COUNTRY PATE

1LB of course minced fatty pork – something like belly

12oz course minced lean pork (this should be veal but I don't use it so sub what you like - have done the whole thing with belly before and its excellent)

8 oz pork liver – minced or zapped in the food processor

mix all the above together in a bowl then add the following:

20 coursely crushed juniper berries

½ teaspoon cracked black pepper

2 cloves crushed garlic

heaped teaspoon flaked sea salt

teaspoon chopped thyme or parsley

pinch dried mace (optional)

4floz red wine

1 floz brandy

Mix everything together well and if possible leave overnight to marinade

Line a 2lb loaf tin with stretched streaky bacon (optional).  Turn pate mix in and spread evenly.  Cover the top of the pate with stretched streaky even if you haven’t lined the whole tin with it.  Cook in a bain marie in a preheated 150 degree oven for 1 and ¾ hours uncovered.  Remove from oven and allow to cool.  When cool cover the pate and press for at least 4 hours with a couple of weights (I use baked bean tins or something) but ideally overnight.  Improves if kept for a couple of days before using.
bodger

The ingredients. Belly Pork and Liver from the pigs that we killed last summer.









Twice through the mincer.









All the ingredients well mixed and then into the oven.









Nearly the finished article after cooking.









I can't wait to try it tomorrow after its cooled down and after its been pressed.




Rather than make 7lb of pate, we decided to use the remaining liver and belly pork to make debbies recipe for faggots.

http://overthegate.myfreeforum.or...t21430.html&highlight=faggots


These really are tasty.









I can send a faggot to you by post Jonty.
Jonty

So,

if you can post a slice to.........

Looks good
bodger

I may have used a little too much garlic in the pate last night. The air in the kitchen this morning is as thick as a bag.
ClaireK

Yum Yum, that sounds and looks delicious

Claire
lizzie44

Yum! And you can never have too much garlic!! Love Lizzie
bodger

Karen has ordered to to switch the fridge on in the barn so that it can be recumbant there instead of in the house.
debbie

wow- only had three cloves in it - shouldn't have been that bad!
kaz

debbie wrote:
wow- only had three cloves in it - shouldn't have been that bad!


...but Bodger used garlic puree - LOTS of garlc puree
bodger

   
debbie

aaahhhhh then I can plead not guilty your honour

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