Christmas kitchen treats

November 17th 2017
By: Melanie
Christmas kitchen treats

If you fancy having a go at making some of the special foods we all like to have in the house at Christmas how about making some paté? If you are going to have a go for the first time it might be worth having a bit of a practice run before you have a house full to contend with.
To make a classic pate you will need:
450 g / 1 lb Pigs liver
250 g / 8 oz Lean pork meat
250 g / 8 oz Fat belly of pork
1-2 Cloves of garlic
1 Small onion or shallot
2 oz Butter or lard
1 oz Flour
140 ml / ¼ pint Stock
1-2 teaspoons Chopped parsley
¼ teaspoon grated nutmeg
2-3 sage leaves
450 g / 1 lb bacon rashers
First chop the liver, pork and belly of pork into small pieces of ½ cm or less. If you prefer a smoother pate, put the meat into a blender until the desired consistency is achieved. Chop the garlic and the onion or shallot into small pieces and add to the meat, add the butter or lard and blend well. Then add the flour and do the same. Gently add the stock to the mixture and stir until all combined. Add the seasoning, parsley and nutmeg and continue to stir in well.
In the bottom of a tin or oven proof dish, position the sage leafs (which will act as
decoration), then line the bottom and sides of the dish with the bacon rashers before gently spooning  the pate mixture in, making sure it goes into the corners and sides of the dish/tin. Cover with a sheet of grease proof or foil. Stand the tin in a container of water and bake it in the oven, slowly for about 1 ¼ hours. Remove from the oven and place a weight on top and allow it to cool in the tin, only when it is completely cold, gently remove from tin by turning upside down on to a
serving plate.