Three Spice Liver Pate recipe

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06/20/2010

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Recipe to make your own delicious Three Spice Liver Pate - enjoy on some crusty bread or crackers.

Ingredients

1 lb / 454 grams pork liver (or beef or combination)
1/2 lb / 227 grams ground pork
1/2 lb / 227 grams pork fat (or pork belly)
2 cloves garlic
2 shallots
1 whole egg and 1 egg yolk
1/2 tsp / 2 ml cinnamon
1/2 tsp / 2 ml coriander (ground or crushed)
1/2 tsp / 2 ml cumin
3/4 tsp / 3 ml salt
1 tbps / 15 ml coarse freshly cracked peppercorns
2 tbps / 30 ml cognac
2 bay leaves
1 package of bacon

Directions

Preheat oven to to 350F (180C).

Cut liver and pork fat into small pieces and add to food processor. Add ground pork, garlic, shallots, cinnamon, cumin, coriander, salt and pepper. Grind until smooth.

In mixing bowl, incorporate the meat and liver mixture with the cognac and eggs.

Line bottom of baking or ceramic pan with overlapping pieces of bacon. Place a bay leaf on the bottom and then fill with meat/liver mixture. Cover top with another bay leaf and then overlapping pieces of bacon.

Place in oven in the larger baking pan and add enough water to cover 2/3rds of the pan containing the meat/liver mixture. Bake for about 1-1.5 hrs.

The pate will contract and the juices will be on the bottom. Allow to cool and soak up the juices. Remove any excess bacon and discard the bay leaves.

Comments

This makes quite a lot of pate, but it freezes well.

Servings

Yields one 25 by 12,5 cm terrine or loaf pan

Recipe courtesy of Cafe Nilson.
Reproduced under a Creative Commons license.

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