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Picnic Pate

Isabella's picture
This picnic pate is an elaborate and flavorful pate made with pork liver, fat and chicken liver along with bacon. Combined together with brandy, madeira and flaored with onions, garlic and all spice along with pepper, the picnic pate is cooked in the oven and poured over with gelatin to finish.
Ingredients
  Pork liver 8 Ounce
  Pork belly 8 Ounce, rind removed (Fat Belly)
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), crushed
  Brandy 3 Tablespoon
  Madeira 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Thinly sliced streaky bacon 8 Ounce
  Chicken livers 4 Ounce, cleaned
  Bay leaf 1
  Powdered gelatin 1 Teaspoon
Directions

Heat the oven to 325 °F (Gas Mark 3, 170°C).
Coarsely mince [grind] the liver and belly of pork into a bowl.
Add the chopped onion, crushed garlic, brandy, Madeira, salt, allspice and pepper to taste.
Blend thoroughly with a wooden spoon—the mixture will be rather moist at this stage.
Separate the chicken livers into lobes and stir into the pate mixture.
Line the base and sides of a 1 1/2 pint loaf tin with the bacon.
Pour the mixture into the lined tin.
Cover the top with more bacon slices and lay the bayleaf in the centre.
Cover the tin well with a double layer of aluminium foil.
Place in a roasting tin and pour in boiling water to come a third of the way up the side of the tin.
Bake in the oven for 1 1/2 hours or until the juices run clear when a skewer is pushed through the centre of the pate.
Remove the aluminium foil from the cooked pate and place a plate and a 2 pound weight on top of the pate.
Leave for 15 minutes then pour off the surplus juices into a bowl.
Sprinkle the gelatine onto the juices and leave to stand for a few minutes.
Then place the bowl in a pan of hot water and stir until the gelatine is completely dissolved.
Pour over the pate and weight it again for 4-5 hours until cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Pork

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1 Comment

Anonymous's picture
Hi, The last sentence worries me. If you pour the gelatin over the pate and then place a weight on top, won't the gelatin be eliminated from the pate and also around the sides. the gelatin would surely simply run=off before gelling?