Soups and Starters Recipes - Pork and Port Pate Recipe

  
 

Soups and Starters Recipes - Pork and Port Pate Recipe

Ingredients

Serve 8

  • 1 large onion

  • 1 garlic clove

  • 500 g/1 lb belly pork

  • 3 tablespoons port

  • 1 teaspoon mint, chopped

  • 250 g/8 oz lambs' liver, finely chopped

  • 3 streaky bacon rashers, rinded and finely chopped

  • 50 g/2 oz mushrooms, finely chopped

  • 1 egg, beaten

  • salt and pepper

  • rosemary sprigs, to garnish

Method:

  1. 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.

  2. Cover closely and leave to marinate in the refrigerator overnight.

  3. Mix the lambs' liver, bacon and mushrooms into the pork mixture. Stir in the egg.

  4. 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.

  5. 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.