A strongly-flavoured knife-and-fork job, this, with plenty of garlic in it, so make sure the person you enjoy kissing the most has some as well.
- ½ lb smoked streaky bacon
- 1lb good quality pork sausages, skinned (run them under a cold tap before slitting the skin with a knife – the skins then peel off like magic)
- 1lb minced pork
- ½ lb belly pork
- ½ lb pig's liver
- 1 medium onion, finely chopped
- 3-4 cloves garlic, not-too-finely chopped
- 2 dessertspoons fresh herbs, chopped – marjoram and sage are good. (You could use dried herbs, but if you're going to all this bother, why not use fresh?)
- 1 tablespoon brined green peppercorns, rinsed and drained (optional)
- Olive oil for frying
- Salt, pepper
Slice the pork belly into thinnish slices, first removing any rind and little bones or 'rust' there may be.
Fry the chopped onion and garlic in olive oil until translucent. Leave to cool while preparing the dish in which the pate will cook.
Line a terrine or 2lb loaf tin with the bacon, having first taken off the rind and stretched it with the back of a knife. Cut it to fit the four sides, but don't worry if any of it overlaps.
To the cooled onions and garlic add the sausages, the minced pork, the raw liver, which you have 'zuzzed' almost to a puree in a food processor or liquidiser, the herbs and seasoning. Mix well. (Don't be squeamish about using raw liver. Trust me.)
Put a third of this mixture into the bottom of the bacon-lined tin and gently but firmly press down so that it forms a flat layer that reaches into the four corners of the dish evenly.
Now take half the thinly-sliced pork belly and layer this on top of the farce. Scatter with half the whole green peppercorns if using, or grind a little extra black pepper over the meat if not.
Repeat the process, ending up with a layer of the minced pork farce.
Cover the dish with foil and place into a roasting tin, half filled with warm water to act as a bain marie. Cook on GM4 or equivalent for approximately one hour. The pate is done when it has shrunk away from the sides of the dish and the resultant juices are brown, rather than clear. If you're unsure about whether it is properly cooked, insert a skewer or thin knife into the centre of the terrine. Press it to your lips and if the skewer feels hot, the
terrine will be cooked.
Leave to cool and when the dish can easily be handled, carefully strain the juices through a sieve, preferably lined with muslin if you have any and into a jug. Now put a clean piece of foil over the pate and weight it with something heavy. I normally use a few tins of tomatoes lined up along the length of the dish. Leave overnight to cool completely.
The next day, carefully ease round the pate and unmould it, so you can wash the dish, before replacing the pate in it. It's a small thing to do but it makes the finished article look so much nicer.
Take the jug of juices and bring to the boil, reducing by about a third, so you get a concentrated flavour and a good jelly finish. Leave to cool again and then pour over the pate. Chill in the fridge until the jelly has set firm.
To serve, cut into thick slices (with a serrated-edged knife, as you stand less chance of tearing the bacon lining off the meat) and offer either fresh crusty bread or thick toast. This is not a dish that is going to work well with dainty Melba toastlings. You can also serve a mixed leaf salad with a well-flavoured dressing and/or a shallot marmalade.
The terrine will freeze very well, but you must freeze it and its jelly separately. When both are defrosted, carry on from the jelly-reducing stage.
