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Soups and Starters Recipes -
Pork and Port
Pate Recipe
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Soups and Starters
Recipes
-
Pork and Port Pate Recipe
Ingredients
Serve
8
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1 large
onion
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1 garlic clove
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500 g/1 lb belly pork
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3 tablespoons port
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1 teaspoon mint,
chopped
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250 g/8 oz lambs'
liver, finely chopped
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3 streaky bacon
rashers, rinded and finely chopped
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50 g/2 oz mushrooms,
finely chopped
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1 egg, beaten
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salt and pepper
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rosemary sprigs, to
garnish
Method:
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Put the onion, garlic and pork into a food processor
and process until smooth. Turn into a bowl, stir in
the port and mint and season to taste with salt and
pepper.
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Cover closely and leave to marinate in the
refrigerator overnight.
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Mix the lambs' liver, bacon
and mushrooms into the pork mixture. Stir in the
egg.
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Spoon into a foil-lined 500 g/1 lb loaf tin and
bake in a preheated oven, 180°C (350°F), Gas Mark 4,
for 1 1/2 hours.
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Carefully pour off the fat and
leave to cool. To serve, remove the pate from the
tin, place on a serving dish and garnish with sprigs
of rosemary.
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