How to Make the Perfect Country Pâté

amp.theguardian.com

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

500g pork shoulder, coarsely minced

250g pork back fat, minced

250g pig’s liver (or chicken), minced

5 tbsp brandy

¼ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

½ tsp freshly ground black pepper

2 sprigs of thyme, leaves only, chopped

2 cloves of garlic, crushed

Knob of butter

2 shallots, finely chopped

1 egg, beaten

2 tbsp double cream

1 tsp salt

2 tbsp green peppercorns

Caul fat, extra back fat cut into thin strips, or lard, to line the dish

Directions at amp.theguardian.com

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