Name Pork and Olive Pate


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* 4 spring onions, chopped
* 500 g (1 lb) minced pork
* 250 g (8 oz) sausagemeat
* 1 tablespoon chopped sage
* 12 pimiento-stuffed olives, sliced
* 4 tablespoons dry cider
* salt and freshly ground black pepper

To garnish:
* tomato slices
* chopped parsley

1. Grease a 500 g (1 lb) loaf tin. Mix the spring onions, pork, sausagemeat, sage, olives and plenty of seasoning.
2. Blend the mixture with the cider and pack it into the greased loaf tin. Cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 1/4 hours.
3. Leave to cool, weighted, in the tin. Turn out on to a serving dish and garnish with tomato slices and chopped parsley. Serve with toast.

Serves: 6

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