Pork and Leek Country Pâté
It's not always about goose liver...
This is a rough, country pâté that is cooked slowly and then pressed into a tureen so that all the yummy flavors combine. Spread it chilled on toast or crackers. Great for a winter party.
1 tsp. butter
1 pound leeks, sliced
2 - 3 large garlic cloves, finely chopped
2Ľ pounds lean pork shoulder or leg, trimmed and cubed
5 oz. smoked, streaky bacon
1˝ tsp. fresh thyme, chopped
3 fresh sage leaves, finely chopped
1 heafty pinch each:
Ľ tsp ground cumin
˝ tsp salt
1 tsp. ground pepper
1 bay leaf
Melt butter in a large, heavy frying pan. Add leeks, cover and simmer over low heat for 10 minutes, stirring occasionally. Add garlic and continue cooking for 10 minutes until the leeks are very soft. Set aside to cool.
In a food processor, pulse the meat in small batches until it is a coarsely chopped. Put it all in a large mixing bowl and remove any remaining white stringy bits. Reserve two slices of bacon, and chop up the rest, adding it to the meat mixture.
Preheat oven to 350°F. Line the base and sides of a 6-cup terrine with waxed paper.
Combine the leeks and garlic mixture with the herbs and spices, the meat mixture, and the salt and pepper. Spoon the mixture into the terrine, pressing it firmly into the corners, compacting the whole, and smoothing the top. Arrange the remaining slices of bacon and the bay leaf on top. Cover with foil, and place into a roasting pan. Pour boiling water into the roasting pan until it comes halfway up the side. Bake for 1˝ hours. Drain off water. Return terrine to roasting pan and place a baking sheet or heavy plate on top. Weight the top with two or three heavy cans or a clean brick wrapped in tin foil until the pâté cools. Chill overnight before slicing.
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