Soups and Starters Recipes - Pate de Champagne Recipe

  
 

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:

  1. 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.

  2. Transfer to a large bowl. Add the liver to the pan and fry until lightly browned. Remove and mince or chop.

  3. 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.

  4. Mix together until thoroughly combined. Line the terrine or loaf tin with the remaining bacon rashers so that they hang over the sides.

  5. 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.

  6. 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.

  7. 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.

  8. 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.