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Spanish Country Pate

creative.chef's picture
Spanish Country Pate is an irresistible recipe which you would surely love to serve to your friends. Enjoy this delicious recipe of chicken, beef, and pork; I am sure you would love to try this Spanish Country Pate again-n-again.
  Chicken livers 1⁄2 Pound, minced (About 225 Grams)
  Pig's liver 1 Pound, minced (About 450 Grams)
  Beef 1⁄2 Pound, minced (About 225 Grams)
  Pork belly 1 1⁄4 Pound, minced (About 550 Grams)
  Bacon fat 3⁄4 Pound, minced (About 350 Grams)
  Salt 1 Tablespoon (About 15 Milliliter)
  Pepper To Taste
  Ground mace 1 Teaspoon (About 5 Milliliter)
  Chopped 1 Tablespoon (About 15 Milliliter)
  Fresh herbs 1 Tablespoon (10 Milliliter Or 2 Teaspoons Of Dried Herbs)
  Sherry 1 Fluid Ounce (About 30 Milliliter Or 2 Tablespoons)
  Brandy 2 Fluid Ounce (About 50 Milliliter Or 0.25 Cup)
  Garlic 3 Clove (15 gm), crushed
  Stuffed green olives 3 Ounce (About 75 Grams)

1 Preheat the oven to 150°C, 300°F, gas 2.
Mix all the ingre- dients, except the olives, until well blended.
Divide the pate between two well-greased 900 ml (11/2 pint) (3 1/4 cup) dishes or loaf tins (pans).
2 Disperse the olives throughout the pate, at different levels.
3 Cover the dishes with aluminium foil and place them in a roasting tin (pan) with 5 cm (2 in) of water and bake for 2 hours.
Leave to cool.
4 Refrigerate the pates for 1-2 hours before turning them out on to a serving dish.

Recipe Summary

Side Dish

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Spanish Country Pate Recipe