Freezer-style coarse country pate
The colour and texture of this pâté is just glorious. Serve it spread on toast as a light snack or sliced and arranged on top of a little salad as a starter. A great dish for the freezer, store it in a polythene container. Serves eight.
YOU WILL NEED
375g/13oz belly pork, 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 freshly ground black pepper
1 tsp peppercorns, coarsely crushed
2 tsps thyme, finely chopped
1 red pepper, deseeded and finely diced
1 green pepper, deseeded and finely diced
110g/4oz mushrooms, finely diced
4 dsps dry white wine
Place all of the ingredients, except the wine, in a large bowl and mix well. Add the wine and mix again. Transfer the pâté to a lightly greased plastic loaf tin approximately 13cm/5in by 23cm/9in. 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 3 for one-and-a-half hours.
Remove the pâté from the oven and allow to cool, then either: serve it in its own juices; place it in the freezer in the tin, or remove from the tin when cool and place in a plastic bag or a polythene container and freeze for up to one month. To defrost and serve: Remove from the freezer, then defrost in the fridge overnight or at a cool temperature for one-and-a-half to two hours until completely thawed. Cut into slices and serve on hot buttered toast.