How to Make the Perfect Country Pâté

theguardian.com

That’ll Do

500g pork shoulder, coarsely minced

250g pork back fat, minced

250g pig’s liver (or chicken), minced

5 tbsp brandy

¼ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

½ tsp freshly ground black pepper

2 sprigs of thyme, leaves only, chopped

2 cloves of garlic, crushed

Knob of butter

2 shallots, finely chopped

1 egg, beaten

2 tbsp double cream

1 tsp salt

2 tbsp green peppercorns

Caul fat, extra back fat cut into thin strips, or lard, to line the dish

Directions at theguardian.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer