Spiced Pate With Peppercorns Recipe



Spiced Pate With Peppercorns Recipes

Ingredients :

120-160 g sliced bacon or streaky bacon, rinds and bones removed

450 g lean pork, cubed

450 g veal, cubed

225 g belly pork or pork fat back, cubed

3 shallots, finely chopped

125 ml each of ginger, mace and allspice

10 ml chopped fresh or dried tarragon

1 egg

45 ml kirsch or brandy

15 ml green peppercorns, rinsed and drained if canned

salt

Method :
  1. Line a loaf pan or rectangular oven proof dish with the strips of bacon, leaving the ends overlapping the edge of the dish.

  2. Combine pork, veal, belly pork or pork fat back, shallots, spices, tarragon and slat in the bowl of a food processor.

  3. Work in short bursts until chopped.

  4. Do not overwork.

  5. Add the egg and kirsch or bandy and process until just blended together.

  6. Stir in peppercorns by hand.

  7. Press the mixture into the pan on top of the bacon and fold the ends of bacon over mixture.

  8. Cover tightly with foil and place pan or dish in a roasting pan half full of hot water.

  9. Bake in a moderate oven 1 - 2 hours or until pate shrinks from the sides of the pan and the juices run clear.

  10. Cool before weighting down the top and chilling in the refrigerator overnight or until firm enough to slice easily.

  11. Serve with French bread or toast and a salad for a light meal.

  12. Pate can also be served as a starter or appetizer.

Serves 4 - 6

Oven Temperature :

350 F, Gas 4



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