On served with a few salad leaves and in this case walnut bread lightly toasted , you could replace the pate with a nice stilton or wensleydale for vegetarians. Pate is just wonderfully easy to make and looks very impressive, I made one last Christmas from a Nigel Slater recipe .
Coarse Pork Terrine
Coarse Pork Terrine
1tbsp of Butter
1 tsp of crushed juniper berries
12 black peppercorns
10 sprigs of thyme
3 cloves of garlic finely chopped
1 small onion finely chopped
200g of streaky bacon
400g of fatty pork minced
400g of pigs liver finely chopped
- Preheat the oven to 180C/350F/Gas 4.
- Melt the butter in a pan and add the garlic , onions , juniper berries , peppercorns & half the thyme
- Mix with the pork and liver together and stir in the spiced butter
- Place several thyme sprigs in the bottom of a loaf tin and cover the inside with streaky bacon
- Fill the inside and fold strips of bacon over the filling
- Put the loaf tin into a small roasting tin and pour enough hot water into the tin to come half way up the sides of the dish.
- Bake for 1 hour.
- Remove the loaf tin from the roasting tin
- leave to cool , place in the fridge overnight with a plate over the top and weighted down ( I use the a stone mortar )
- This will keep in the fridge for a good few days
- when you wish to serve , to turn out to loosen you can place the loaf tin back in a bowl of warm water for a minute or then ru two , then turn the pate out onto a plate
These are a lovely accompaniment here for pate but other cold meats and cheese too particularly something smelly like stilton
3 slices of lemon zest
3 juniper berries
- Peel the pears and slice in half
- Pour the cider vinegar and spices into a pan
- simmer until reduced by half
- Add the sugar and simmer for a further 10 minutes
- add the pear to the pan and leave overnight to cool
- Pour the pears and pickling liquor into a perserving jar . These should be left for a least two days but will keep for up to a week
A whole summer of being vegeterian in france I lived on celeriac remoulade with french bread. Eating this I am always transported back to being 14 the heat of France which is pretty nice in the cold of english December …but this is also a lovely accompaniment for cold ham…
300g celeriac bulb
10ml of olive oil
2 egg yolks
2 tbsp of dijon mustard
1 tsp of salt
1 tsp of pepper
3 tbsp of white wine vinegar
- Finely grate the celeriac
- Whisk together the egg yolks with the olive oil and salt til glossy
- Mix in the mustard , white wine vinegar and pepper
- Leave to cure for a few hours.
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