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Three-pork pate

(20 ratings)

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Three pork pate
Three pork pate
  • Serves: 10

  • Skill level: Easy peasy

Woman's Weekly recipe Why not make your own pâté with fresh liver, pork and bacon? Flavoured with brandy, nutmeg, garlic and sage, this is tasty stuff.

Ingredients

  • 10-12 rindless streaky bacon rashers (125-150g/4-5oz), stretched
  • 6 whole sage leaves and 1tbsp fresh chopped sage leaves
  • 1 thick slice of bread (about 50-60g/1ľ-2oz)
  • 250g (8oz) fresh pig's liver, membrane and tough ventricles removed
  • 250g (8oz) lean minced pork
  • 1 small onion, peeled and chopped
  • 1-2 cloves garlic, peeled and crushed
  • Good pinch of nutmeg
  • Salt and freshly ground black pepper
  • 4tbsp brandy or port

To serve

  • 2 slices of toast per person
  • Sweetcorn relish or your favourite chutney
  • 500g (1lb) loaf tin, lightly buttered

For speed and economy, double up on the recipe if you have two loaf tins, to make one for eating now and one to freeze How to freezeCool pâté, turn out and wrap in cling film, then foil. Seal, label and freeze. Use within 2 months. Loosen wrappings and thaw in the fridge.

Method

  1. Set the oven to gas mark 3 or 160°C. Line the loaf tin with 7-8 rashers of the bacon. Tuck whole sage leaves underneath the bacon in a row.
  2. Tear the bread into a food processor and whizz for a few seconds to make coarse crumbs. Snip the bacon trimmings and the rest of the rashers into smaller pieces. Add these and the roughly chopped liver to the breadcrumbs and whizz for a few seconds to combine, then add the minced pork, onion, garlic, chopped sage, nutmeg, a generous amount of seasoning and the brandy or port. Whizz again, but not too long unless you want a very smooth pâté. If you haven't got a food processor, finely chop the meat and onion and mix it all together with your hand.
  3. Push the mixture down into the bacon-lined tin. Cover with greased foil. Put the tin in a roasting tin and half-fill that tin with boiling water. Place it in the centre of the oven and cook for 1˝ hrs. Push a skewer into pâté. If the juices are still pink, cook for another 15 mins. Cool the pâté in the tin at room temperature, then overnight in the fridge.
  4. Turn the pâté out on to a plate and cut slices for serving with toast and relish or chutney, and salad, if you like.
  5. Woman's Weekly cooker editor Sue McMahon's tip: For speed and economy, double up on the recipe if you have two loaf tins, to make one for eating now and one to freeze
  6. How to freeze: Cool pâté, turn out and wrap in cling film, then foil. Seal, label and freeze. Use within 2 months. Loosen wrappings and thaw in the fridge.

Woman's Weekly cooker editor Sue McMahon's tip: For speed and economy, double up on the recipe if you have two loaf tins, to make one for eating now and one to freezeHow to freeze: Cool pâté, turn out and wrap in cling film, then foil. Seal, label and freeze. Use within 2 months. Loosen wrappings and thaw in the fridge.Nutritional values are for maximum number of servingsFeature: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 286(kcal)
  • Fat 8.0g
  • Saturates 3.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(20 ratings)

Your comments

1HH

the membrane is on the liver. you remove it and the ventricles from the liver before using the liver. membrane and ventricles are discarded.

lucy

Is there an alternative to the Membrane? I can't find any anywhere!! Even a butchers! Also, I can't see how this is added into the recipe?

messycook

I made this recipe last crimbo...after trawling all my cook books and spending hours on the internet trying to find a recipe with simple ingredients (Im on a tiny island with limited supplies!) IT WAS A FANTASTIC SUCCESS!!!!!!!!! I am making a triple batch this week to give away as presents as everyone who tried it thought it was lovely - the only thing Im changing is the sage - it grows wild here but is alot more bitter than the uk variety when cooked so Im just adding chopped and not whole leaves

Magz

I see you can't take criticism!

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