It's too easy to buy a supermarket pate, but the meaty spread tastes so much better when you've made it yourself. Serve with some soft cheese and crusty bread.
Ingredients
| 1 | Onion |
| 2 | Garlic cloves, large |
| 30 g | Butter |
| 500 g | Pork mince, fatty |
| 400 g | Pig's liver, minced or very finely chopped |
| 1 handful | Breadcrumbs, fresh |
| 12 | Juniper berries |
| 1 sprig | Thyme leaves |
| 1 Tbsp | Green peppercorns |
| 1 tsp | Ground mace |
| 200 ml | Vermouth, 1 small glass |
| 2 Tbsp | Brandy |
| 20 | Bacon rashers |
| 1 stalk | Bay leaf, amount optional |
Directions
- Preheat oven to 180C.
- Peel and finely chop the onion and garlic. Melt the butter then cook the onion and garlic until soft and translucent.
- Add the minced pork and the liver, breadcrumbs, juniper berries, thyme(finely chopped), green peppercorns(rinsed), mace, vermouth and brandy.
- Season generously with salt and ground black pepper - a good teaspoon of each. Stir thoroughly.
- Line a 1.5-litre terrine with the bacon rashers, then fill with the mixture.
- Push it down and wrap the bacon rashers over the top, filling any gaps where necessary.
- Add bay leaves or juniper berries if you wish.
- Cover with a lid of greaseproof paper and foil then place in a deep roasting tin and pour in enough water to come halfway up the side of the terrine.
- Put terrine into the oven and leave for 1½ hours.
- Test with a skewer for doneness. It is cooked when the skewer comes out hot (rather than just warm).
- Remove carefully from the oven (the hot water is easy to tip over).
- Leave to cool overnight before eating.