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Soups and Starters Recipes -
Pate de Champagne Recipe
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Soups and Starters
Recipes
-
Pate de Champagne Recipe
Ingredients
Serve
8
-
50 g/2
oz
butter, plus extra
for
greasing
-
2
onions, finely
chopped
-
4 garlic
cloves, crushed
-
500 g/1
lb pig's liver, diced
-
275 g/9
oz streaky bacon rashers, rinded
-
500 g/1 lb
lean pork, minced or chopped
-
2 tablespoons
chopped parsley
-
1/2
teaspoon dried sage
-
1/4
teaspoon ground mace
-
1/4
teaspoon ground nutmeg
-
2 egg
whites
-
2
tablespoons brandy
-
2 bay
leaves
-
salt and
pepper
-
crusty
bread or toast, to serve
Method:
-
Lightly grease a 500 g/1 lb terrine or loaf tin.
Melt the butter in a frying pan. Add the onions
and garlic and fry over a low heat for a few
minutes until tender and golden.
-
Transfer to a
large bowl. Add the liver to the pan and fry
until lightly browned. Remove and mince or chop.
-
Chop 200 g/7 oz of the bacon and add to the
bowl, together with the liver, pork, parsley,
sage, mace, nutmeg, egg whites and brandy and
season to taste with salt and pepper.
-
Mix
together until thoroughly combined. Line the
terrine or loaf tin with the remaining bacon
rashers so that they hang over the sides.
-
Fill
with the pate mixture and fold the bacon over
the top. Put the bay leaves on top and place in
a roasting tin. Add sufficient hot water to come
halfway up the sides.
-
Cook in a preheated oven,
190°C (375°F), Gas Mark 5, for 1 1/2 hours, or
until the juices run clear and the pate has
shrunk from the sides of the tin.
-
Leave the pate to cool for 30 minutes, then
cover with
a piece of greaseproof paper or foil and weigh
it down with some light weights. Leave until
completely cold and
set.
-
If you like, you can replace the bay leaves
with fresh
ones. Cover and refrigerate for about 36 hours.
Serve sliced with toast or crusty bread.
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