Ardennes Pate Recipes

Ingredients :

500g pork fillet, diced

500g belly pork, diced

500g minced veal

750g chicken livers, chopped

8 tbsp brandy

4 tsp chopped thyme

2 tbsp green peppercorns

butter, for greasing

8-12 streaky bacon rashers, rinded

salt and pepper

toast, to serve

To garnish:

lemon slices

thyme sprigs

1. Combine the pork, veal and chicken livers in a large bowl.

2. Stir in brandy, thyme and peppercorns and season to taste with salt and pepper.

3. Cover and chill for 120 minutes.

4. Lightly grease a 1kg loaf tin and spoon in the meat mixture.

5. Stretch the bacon with the flat side of a knife and use to cover the pate.

6. Cover with foil and place in a roasting pan.

7. Pour in enough boiling water to come halfway up the sides of the pan.

8. Cook in oven, 350F. gas mark 4, for 90 minutes.

9. Leave to cool in the tin and turn out when cold.

10. Garnish with thyme and lemon slices, and serve with toast.

Serves 15

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