Liver Pâté

Name: Liver Pâté
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams ground pork, or chopped pork shoulder; 454 grams liver - (chicken, calfs, or pigs), trimmed of connective tissue, diced; 1 Tbsp cognac or brandy; 1 Tbsp dry Madeira or sherry; 1 clove garlic; 1 small 1/2 shallot or white onion; 0 teaspoons powdered ginger; 0 teaspoons cinnamon; 0 teaspoons nutmeg; 1 teaspoon salt; 0 teaspoons freshly ground pepper; 1 Dash Tabasco or cayenne; 227 grams Sliced bacon - about 1/2 lb

Liver Pâté

Liver Pâté is a gluten free and dairy free recipe with 8 servings. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 256 calories, 22g of protein, and 16g of fat. Head to the store and pick up bacon, garlic, onion, and a few other things to make it today. It works well as a very reasonably priced main course. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes.

Instructions

Grind the pork: Grind the pork through a meat grinder several times on a fine setting.

Ingredients you will need

Meat

Pork

Equipment you will use

Meat Grinder

Place in a blender cognac or brandy, Madeira or sherry, garlic, parsley, shallot or onion, ginger, clove, cinnamon, nutmeg.

Ingredients you will need

Cinnamon

Madeira

Parsley

Shallot

Brandy

Cognac

Garlic

Ginger

Nutmeg

Sherry

Clove

Onion

Equipment you will use

Blender

Add diced livers and blend a cupful at a time. Season with salt and pepper, adding a dash of Tabasco or cayenne.

Ingredients you will need

Salt And Pepper

Ground Cayenne Pepper

Tabasco Sauce

Mix the ground pork with the blended liver.

Ingredients you will need

Ground Pork

Liver

Layer a terrine dish with bacon and pate mixture: Line a 4x8-inch terrine with strips of bacon, fill with mixture, and cover with bacon.

Ingredients you will need

Bacon

Pate

Place the terrine in a larger baking dish and fill the larger dish with water up to the halfway point on the side of the pâté dish. This "water bath" will help the pâté retain moisture and make for a smoother consistency in the texture.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Bake uncovered in a moderate oven, 350 degrees F, for about 1 1/2 hours.

Equipment you will use

Oven

Cool under a weight: Cool the pate under a weight so that it will become firm and fine-textured. To do this, lay a piece of waxed paper or aluminum foil over the pâté and set on top of the entire surface a board weighted with a heavy object. Chill in the refrigerator for several hours.

Ingredients you will need

Pate

Equipment you will use

Aluminum Foil

Serve: At serving time bring the terrine to the table, slice, and serve with crusty French bread or rolls and a glass of wine. Also good with lettuce and tomatoes.

Ingredients you will need

French Bread