Name Rich Pork Pate


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500 g (1 lb) pig's liver
50 g (2 oz) butter
1 large onion, finely chopped
3 garlic cloves, crushed
500 g (1 lb) minced pork
1 tablespoon juniper berries, crushed
1  teaspoon paprika
6 tablespoons brandy
salt and pepper

To garnish:

2 bay leaves
whole juniper berries

Chop the liver - it does not have to be fine, but large chunks would not be right in the finished pate. Melt the butter in a large frying pan and brown the liver quickly all over. It is important to make sure that the liver is well sealed and that it is cooked rapidly so that the flavour is kept in each piece. Remove from the pan and place it in a large bowl. Fry the onion and garlic very briefly to take away their raw taste, then add them, with all the pan juices, to the cooked chopped liver.
Mix the minced pork and juniper berries into the liver mixture, then add the paprika and seasoning to taste - be fairly generous. Stir in the brandy, mixing thoroughly.
Spoon the mixture into an ovenproof dish - a plain round one
which holds about 900 ml (1 1/2 pints). Make sure that the dish is not too full or some of the juices could be lost during cooking. Smooth the top, then arrange the bay leaves and whole juniper berries on top.
Cover the top with some cooking foil and then stand the dish in a roasting tin. Pour in enough boiling water to come halfway up the sides of the dish. Bake the pate in a preheated oven, 160°C (325°F), Gas Mark 3, for about 2 hours.
Remove the pate dish from the roasting tin, place a plate on top and weight this down to press the pate. If you do not have a plate that fits snugly just inside the top of the cooking dish, then use a large piece of cooking foil, folded over several times. Leave the weighted pate to cool, and then chill overnight in the refrigerator.
Serve the pate straight from the dish with fresh bread or toast. Any leftover pate can be frozen for up to 6 months but it will keep in the refrigerator for several days.
Serves 8-10
This is a full-flavoured pate which can be served with plenty of French bread and a full-bodied red wine to make a satisfying lunch, or as a first course hot, with toast.

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