Pork And Spinach Pate
|Sliced bacon||1⁄2 Pound|
|Boneless pork||1⁄2 Pound|
|Canadian bacon||1⁄4 Pound|
|Garlic||1⁄2 Clove (2.5 gm)|
|Fresh rosemary||1⁄2 Teaspoon|
Put the bay leaf in an 8 1/2 X 4 1/2 X 2 1/2-inch greased loaf pan or terrine.
Stretch the bacon slices with a palette knife.
Use two- thirds to line the terrine.
Cut the pork and Canadian bacon into small pieces and chop finely .
Cut the onion and garlic into pieces and add them to the meat.
Process until finely chopped.
Take out half the mixture and put to one side.
Add the parsley, rosemary and egg, and process until the mixture is creamy.
Put to one side.
Put the spinach into a saucepan, cover and cook over high heat (do not add any water) for 4-5 minutes until just tender.
Drain off any surplus liquid.
Put into the processor bowl and chop finely but do not mix to a puree.
Mix the spinach with the two meat mixtures and season well with pepper.
Put into the lined dish, cover with the remaining baconslices, then cover with a piece of foil, andalid.
Putthedish in a roasting pan containing 1 inch of hot water, and bake at 325 Â° F for 1 1/2 hours.
Remove from the roasting pan.
Cool and weigh down the pork.
Leave for 24 hours before turning out of the dish.
Serve in thick slices with salad.