Country Pate Recipe

Ingredients : Serves 4

1 onion, finely chopped
1 garlic clove, crushed
100 g/4 oz streaky bacon, rinded and finely chopped
225 g/8 oz lambs' liver, chopped

225 g/8 oz lean pork, finely chopped

25 g/1 oz/2 tbsp butter or margarine

2.5 ml/0.5 tsp ground mace
30 ml/2 tbsp single (light) cream

Salt and freshly ground black pepper

Granary bread or toast, to serve

Method :

Mix together all the ingredients, seasoning to taste with salt and pepper. You can vary how finely you chop the ingredients depending on whether you like a smooth or coarse pate. For a really smooth pate, use a food processor or blender for mixing. Spoon the mixture into a 1.2 liter/2 pt/5 cup ovenproof pate dish or terrine, cover with foil and stand the dish in a baking tin (pan). Pour in boiling water to come half-way up the sides of the dish. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 1.5 hours. Remove from the baking tin and leave to cool. Place weights or food cans on top and chill overnight. Slice and serve cold with granary bread or toast.