Pork & Liver Pâté

Indulge in the rich and flavorful experience of homemade pork and liver pâté. This classic dish combines the savory goodness of streaky bacon, pork shoulder, pork sausagemeat, and pig’s liver, resulting in a luxurious spread that will impress your guests. With the aromatic touch of fresh oregano and thyme and a hint of marsala wine, this pâté offers a tantalizing taste experience. Baked to perfection and chilled overnight, it can be sliced and served at room temperature, making it an ideal addition to your appetizer spread. Follow the simple steps below to create a delectable pork and liver pâté that will have everyone reaching for more.

INGREDIENTS:

• 350g/12oz streaky bacon rashers
• 225g/8oz pork shoulder, roughly chopped
• 225g/8oz pork sausagemeat
• 225g/8oz pig’s liver, chopped
• 1 small onion
• 2 garlic cloves
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 3 tablespoons marsala
• Salt and ground black pepper

PREPARATIONS:

1. Preheat the oven to 170°C/325°F/Gas mark 3.
2. Grease a 450g/1lb loaf tin. Line it with the bacon rashers, reserving a few for the top.
3. Put the pork shoulder in a food processor and chop until fine. Add the remaining ingredients and blend for 30 seconds until smooth.
4. Add the mixture to the loaf tin, smooth the top, and cover with the reserved bacon rashers. Cover with foil.
5. Place the loaf tin in a larger baking tray half-filled with boiling water.
6. Carefully transfer the tray to the oven and bake for 1 1/2 hours or until firm.
7. Remove from the oven and take off the foil. Cover the pâté with greaseproof paper and set a heavy weight on top, such as a plate.
8. Chill overnight in the refrigerator.
9. Serve the pâté in slices at room temperature.

YIELD: This recipe yields a delicious pork and liver pâté that serves eight.

SPECIAL INSTRUCTIONS:

• Ensure that the pork shoulder and pig’s liver are roughly chopped before adding them to the food processor.
• When lining the loaf tin with bacon rashers, make sure to reserve a few for the top to enhance the presentation.

TIPS:

• Adjust the seasoning of the pâté according to your taste preferences. You can add a touch of spice with cayenne pepper or paprika.
• Accompany the pâté with toasted baguette slices, cornichons, or pickled onions for a delightful flavor combination.

In conclusion, pork and liver pâté is a delectable treat that offers a burst of rich flavors and textures. The combination of streaky bacon, pork shoulder, pork sausagemeat, and pig’s liver creates a hearty and savory pâté that will impress your guests. The addition of fresh oregano, thyme, and marsala wine elevates the taste profile, adding a touch of aromatic complexity.

By following the simple steps outlined above, you can create a mouthwatering pâté that is perfect for entertaining. The loaf tin, lined with bacon rashers, provides an attractive presentation, while baking the pâté in a water bath ensures a moist and evenly cooked result.

Chilling the pâté overnight allows the flavors to meld and intensify, resulting in a smooth and cohesive taste. Serving the pâté at room temperature allows the flavors to shine, making it a versatile appetizer option for any occasion.

To enhance the experience, consider accompanying the pâté with toasted baguette slices, cornichons, or pickled onions. The contrast between the rich pâté and the crunchy bread or tangy pickles will create a harmonious balance of flavors.

Furthermore, this recipe yields enough pâté to serve a gathering of eight people, making it ideal for larger gatherings or parties. However, you can easily scale the recipe up or down to suit your needs.

In summary, pork and liver pâté is a culinary delight that combines the robust flavors of bacon, pork, and liver into a luxurious spread. Its straightforward preparation and impressive presentation make it an excellent choice for entertaining. So, gather your ingredients, follow the steps, and enjoy the indulgence of homemade pork and liver pâté.