- 1kg very fresh pig's liver
- 500g fat pork belly
- 1 onion
- 2 tbsp chopped sage
- 100g fresh breadcrumbs
- 1-2 garlic cloves, peeled and crushed
- 1 wine glass port (or brandy)
- 1 big pinch ground nutmeg or mace
- 1 tsp sea salt
- Freshly ground black pepper
- 8-10 rashers rindless, unsmoked streaky bacon, stretched out with the back of a knife (optional)
Put the pork, onion and liver through a mincer and add the breadcrumbs. I make my own breadcrumbs by blitzing up part of a day or two old homemade loaf.
Grate in a good pinch of fresh nutmeg
Finely chop a handful of newly picked sage
from the herb garden, crush the garlic, and grind
some black pepper and add to the mixture
together with a glass of port
Give everything a good mix together (except the bacon)
Fry off a little of the mixture to test the seasoning
fill a bacon lined terrine with the mixture
Place the terrine in a bain-marie and cook in the middle of a pre-heated oven at gas mark 3 for an hour to an hour and a half or until it pulls away from the side of the dish and is firm to touch. Chill in the fridge while compressing with weights to ensure a sliceable texture. I have a piece of wood cut to fit inside the dish which I have vacuum packed. I can then stack what ever comes to hand on it to compress the pâté.
