Our fondness pâtés reaches far and wide. This humble classic may not be easy on the eye but what it lacks in the looks department, it certainly makes up with its wonderful rich flavour. Served with slices of crusty bread, your favourite olives and a glass or two of gin, this pork and gin version will impress anyone that crosses its undeniably delicious path.
350g pork shoulder, minced
250g pig’s liver, minced
250g pork back fat, minced
275g smoked streaky bacon rashers, minced
150ml sloe gin
6 juniper berries, crushed
1/4 teaspoon ground nutmeg
1 teaspoon dried thyme
2 garlic cloves, peeled and crushed
Handful of whole black peppercorns, crushed
1 heaped teaspoon of salt
Place mince in a large mixing bowl and add the sloe gin, juniper berries, black peppercorns, salt, thyme, nutmeg, and garlic. Mix thoroughly, cover and refrigerate overnight.
Remove from the fridge an hour before cooking. Preheat the oven to 150°C/gas mark 2.
Tightly pack the mixture into the terrine. Once packed, place in a roasting tin half-filled with hot water in oven and cook for around 2 hours. It will shrink a little when pâté is cooked.
Remove it from oven and allow it to cool at room temperature. Do not drain juices as this will keep it moist.
Once the pâté has reached room temperature and refrigerate overnight. Remove the pâté from the fridge 15 minutes before serving.
The pâté will keep for up to 1 week.
Take the pâté out of the fridge at least 30 minutes ahead of serving. Loosen from the terrine by running a butter knife around the edges and then invert it onto a plate.
Roughly chop up and serve in clip top jar.