Tuesday, 8 January 2013

Paté du Mag

8oz/225g sausage stuffing,
4oz/113g cooked ham,
12oz/340g pigs or chicken liver,
One fairly big onion,
One large clove of garlic,
About a teaspoonful of mixed herbs,
6oz/170g of green streaky bacon (thinly sliced),
One third of a pint/190ml of dry red wine,
Bay leaves
Black pepper.

Mince the liver, ham, onion, garlic.
Mix them well, together with the sausage-meat, wine, herbs stuffing and pepper.
Put one or two bay leaves in the bottom of the bowl.
Stretch the bacon as thinly as possible with the blade of a heavy knife.
Line the dish with the bacon.
Put the mixture in the dish and cover with the bacon.
Put another bay leave or two on top.
Cover the dish with a lid or seal it well with foil.

Stand the dish in another dish half filled with water.
Cook in in a preheated oven (gas mark 4) for 1½ to 2 hours,
(depending on the depth and the shape of the dish).

If you weigh it with a brick or something it cuts better when cold.
Turn it out on to foil. Wrap it well and allow to mature for
Two or three days in the fridge. It will keep for a week to 10 days.

I use 1½ pint Pyrex dish to cook it in. make sure you wrap it well or
The house will reek of garlic!
If your feeling extravagant you can add a drop of brandy.

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