Coarse country pate
Published 12/09/2010 | 12:41
The colour and texture of this paté is just glorious.
Serve it spread on toast as a light snack or sliced and arranged on a little salad as a starter.
375g/13oz pork belly -- minced
450g/1lb rump steak -- minced
250g/9oz lean bacon -- finely chopped
1 red chilli -- deseeded and finely chopped
4 cloves garlic -- finely chopped
Pinch of salt
Pinch of freshly ground black pepper
1 tsp peppercorns -- coarsely crushed
2 tsp thyme -- finely chopped
1 red pepper -- deseeded and finely diced
1 green pepper -- deseeded and finely diced
110g/4oz mushrooms -- finely diced
4 dsp dry white wine
Place all the ingredients, except the wine, in a large bowl and mix well. Add the wine and mix again. Transfer the paté to a lightly greased loaf tin approximately 13cm x 23cm/5 inches x 9 inches. Press down well until the tin is tightly packed. Place the tin in a roasting dish and fill the dish with water until it comes halfway up the tin. Cook in the oven at 170 C/gas mark three for 1.5 hours.
Remove the paté from the oven and allow to cool before serving it in its own juices.