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Mushroom and Pork Pate |
I've been enjoying this so much that I'm yet to actually spread it on anything.
Ingredients:
200g Pork Belly Strips
70g Smoked Streaky Bacon
70g Liver
4 Shallots
6 Forestiere Mushrooms
20g Garlic Butter
Splash of Dry White Wine
Generous Pinch of Salt
Directions:
- Pre-heat your oven to 150C
- Take the pork belly and bacon from the fridge and leave to warm to room temperature (this makes it easier to blend)
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Belly Strips |
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Streaky Bacon Rashers |
- Cut into pieces and put into the blender
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Lots of Pork |
- Blend until broken down into a paste
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Pork Paste |
- Depending on the size of your blender you may have to repeat this step a couple of times
- Put into a container
- Take the liver from the fridge put into the blender and make a paste
- Add to the pork paste and mix
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Blended Pork and Liver |
- Peel and Finely chop the shallots
- Cut the mushrooms into slices
- Melt garlic butter in a pan, add the shallots
- Once the shallots are soft add the mushrooms
- Once the mushrooms soften add a good splash of dry white wine and cook until most is absorbed
- Add a good pinch of salt
- Take of the heat and leave to cool
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Amazing Flavours |
- Once the mushrooms and shallots have cooled add to the pork and liver paste
- Mix thoroughly
- Put the mixture in a terrine or loaf tin and press down with a fork
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Raw Pork and Mushroom Pate |
- Place the terrine or loaf tin in a large baking tray and half fill the tray with warm water to make a bain marie
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Just Prior To The Water Being Added |
- Put into the oven and cook for 1 hour
- Once cooked remove from the oven and leave to cool
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See How It's Shrunk? |
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In Better Light |
- Put in the fridge until the jelly forms (2 hours minimum)
- Turn the terrine or loaf tin upside down and ease the pate out onto a chopping board
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Why's It A Funny Shape? |
To determine whether this was going to be a recipe or experiment post I kind of taste tested last night while it was still in the terrine. I figured that I could cheat and cut off any evidence leaving straight sides, but I didn't expect it to be quite as coarse as it is. This needs to be served in chunks opposed to slices, my attempts at slicing were fruitless.
Have to say, though I would prefer this as a smooth pate, the flavour is amazing, I don't think I'd change much, if anything with regards to the flavour.
I find the flavour of Forestiere Mushroom similar in strength to some dried mushrooms, it's really earthy and strong, I'm looking forward to experimenting more with these.
A couple of things went wrong when making this. As an absolute novice at making pate I needed a basic guide for the pork and liver ratios, so I used this one by Delia. Yesterday morning I got what I thought was pork mince out of the freezer, once defrosted it tuned out that it was pork shoulder, so I had to have a rethink. Pork shoulder is way too lean for pate in my opinion.
Instead of the mince I doubled my quantity of belly strips. These definitely give more flavour than mince would have but next time I'll find ones that are leaner than those I used here. It's just a little too fatty for my intolerant stomach to cope with.
Another thing was that I intended to use garlic but in my flustering I forgot. I probably would add it next time just to see how it differs but it definitely doesn't need it.
I think what makes this pate taste so good is the mixture of the shallots, wine and mushrooms. I've never used Forestiere Mushrooms before this recipe but I have to say, best mushrooms I've ever tasted.
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Super Earthy |
I'm more than happy with my first attempt at making pate, now I know how easy it is I'll definitely be making a smooth version.
As for the rogue pork shoulder, I'm currently cooking a pulled pork chilli, a new take on my old classic. It smells amazing!
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