Contrarily to the store bought pate, this one will not have a pink colour because we are not adding a chemical product (potassium nitrate or saltpetre) to extend its life span and avoid a chemical reaction with the air.
Ingredients:
- 1 kg chicken liver
- 300 gr ground pork
- 200 gr pork fat
- 50 ml brandy
- 100 ml red wine
- 2 chopped onions
- 3 chopped garlic cloves
- 15 ml whole black pepper
- 1 egg
- Mix of herbs and spices to your taste (such as parsley, oregano, thyme, black pepper, etc.)
- Sliced olives
- Bacon strips
Method:
- Mix all ingredients except the last two in a food processor and reduce to a purée
- Place bacon at the bottom of your dish (you can use a bread pan or small round Pyrex dishes)
- Pour puree over bacon
- Put a few sliced olives on top to decorate
- In a large Pyrex dish, place the pâté dish, filling the larger dish with water, at least up to the level of the purée
- Bake in the oven at 2750F for about one hour
- Remove from oven and placing weight on the pâté to compress it for a day
- Refrigerate for 24 hours
