350g (12oz) boneless belly pork, rind removed
roughly chopped
1 large skinless chicken breasts, about 150g (5oz)
225g (8oz) chicken livers, trimmed
1 large duck breasts, about 200g (7oz) skinned and chopped into small pieces
125g (4oz) rindless streaky bacon rashers, diced
3 tbsp port or brandy
1 tbsp freshly chopped rosemary
2 tbsp green peppercorns
Salt and ground black pepper
Crusty bread to serve
- Preheat the oven to 170º C (150ºC fan oven) mark 3. Coarsely mince the belly pork in food processor, retaining some small chunks. Mince the chicken livers.
- Mix all the meats together in a large bowl with the port or brandy, 1tbs salt, some pepper, the chopped rosemary and green peppercorns.
- Pack the mixture into a 1.1 litre (2 pint) terrine and stand in roasting tin containing 2.5 cm (1 in) boiling water. Cover with foil and cook in the oven for 1 hour.
- Remove the foil and arrange a few bay leaves on top of the pâté. Cook for a further 30 minutes or until the juices run clear when the pâté is pierced in the centre with a skewer.
- Drain the meat juices into a small bowl and leave to cool. Skim off any fat, then sprinkle over the gelatine and leave until softened. Stand the bowl in a pan of gently simmering water until the gelatine has dissolved. Stir in the port or sherry. Make up to 450ml (¾ pint) with water, if necessary.
- Pour the jellied liquid over the pâté in the refrigerator for up to two days. Serve with crusty bread.
Serves 8
Preparation time = 25 minutes + setting
Cooking time= about 1 ½ hours
Per serving = 344 calories, 22g fat ( of which 8g saturates), 3g carbohydrate, 0.7g salt
Dairy free
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