Sunday 26 October 2014

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.

Serves 8


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.

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