A Good Pork Pate
|Trimmed pork belly||1 Pound (500 Gram)|
|Fatty bacon||12 Ounce (375 Gram)|
|Chicken livers/Pork livers||1 Pound (500 Gram)|
|Onions||8 Ounce, coarsely chopped (250 Gram)|
|Dried thyme||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Dry white breadcrumbs||1 1⁄2 Ounce (45 Gram)|
|Streaky bacon slices||4 Ounce (125 Gram)|
Mince or chop the belly of pork coarsely and the bacon finely, then mix together.
Make a puree of the liver, onions, garlic, thyme, spices and Cognac in a blender and stir it into the pork and bacon.
Mix in the breadcrumbs.
Extra flavour can be obtained by leaving the uncooked pate in a cool place overnight but if you intend to do so, leave out the onions, for they will discolour and sour the mixture.
Finely chop or process them separately and add just before cooking.
Pour the mixture into a 1.7 litre/3 pint capacity ovenproof dish or terrine and arrange the strips of bacon across the mixture, tucking the ends well down the sides.
Stand in a roasting-tin, add boiling water as a bain marie, and bake at 180°C/350°F/Gas Mark 4 for 1 3/4 hours.
If you can let it stand in a cool place for several days before serving, so much the better.