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Cooking
Baked Liver Pâté
· 4 servings
Prepare the meat and roast it
Cut the liver and pork belly into small cubes, season with salt and freshly ground pepper, mix well and leave in the fridge overnight. The next day, put it in the oven preheated to 200°C and roast until the liver has softened.
Blend it up
Take it out of the oven, let it cool, then blend with a stick blender. Whether you blend the mixture until completely smooth or leave it a bit chunkier is up to you. I took about three-quarters of the mixture and blended it smooth, leaving the rest coarser so the pâté would have some larger pieces of liver in it.
Add the prunes and garlic
Add the prunes, finely chopped, along with the crushed garlic. Finally, stir in the cream. If you like, you can also add your favourite herbs — thyme works brilliantly here.
Line the mould with bacon
Line a terrine (venison-loaf) mould with slices of streaky bacon, overlapping them so they cover the mould completely. Pour the meat mixture into the prepared mould, pressing it down firmly and smoothing the top.
Place in a water bath
Place the pâté in a roasting tin filled with water reaching halfway up the mould. Set the oven to 160°C and bake — really more of a slow poach — for 2 hours.
Let it chill thoroughly
It's essential to let the finished pâté cool really well — first uncovered at room temperature, then in the fridge. Otherwise the pâté will crumble and fall apart instead of slicing neatly. A lovely accompaniment to this pâté is an autumn chutney and some no-knead bread.