Soups and Starters Recipes - Ardennes Pate Recipe

Ingredients

Serve 16

• 500 g/1 lb pork fillet, diced

• 500 g/1 lb belly pork, diced

• 500 g/1 lb minced veal

• 750 g/1 1/2 lb chicken livers, chopped

• 8 tablespoons brandy

• 4 teaspoons chopped thyme

• 2 tablespoons green peppercorns butter, for greasing

• 8-12 streaky bacon rashers, rinded

• salt and pepper

• toast, to serve

To garnish:

• thyme sprigs

• lemon slices

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Method:

1. Combine the pork, veal and chicken livers in a large bowl. Stir in the brandy, thyme and peppercorns and season to taste with salt and pepper.

2. Cover and chill for 2 hours. Lightly grease a 1 kg/2 lb loaf tin and spoon in the meat mixture.

3. Stretch the bacon with the flat side of a knife and use to cover the pate. Cover with foil and place in a roasting pan.

4. Pour in enough boiling water to come halfway up the sides of the pan. Cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for about 1 1/2 hours.

5. Leave to cool in the tin and turn out when cold. Garnish with thyme and lemon slices, and serve with toast.