Tuesday, May 19, 2009

Pork and game pate


2lb each belly of pork and leg of veal
1½lb of back pork fat
1 wild duck or pheasant
2 teacups dry white wine
1 tbsp salt
8-10 juniper berries
1 large clove garlic
10 peppercorns
2 tbsp stock made from the duck carcase with a little extra white wine or Madiera

1. Here is a pate on a somewhat larger scale, suitable for a party or for a buffet supper. It will be sufficient for twenty - twenty-five people, and is all the better for being made three or four days in advance.
2. Quantities are, 2lb each of belly of pork and leg of veal (the pieces sold by some butchers as pie veal will do, as these are usually oddments of good quality trimmed from escalopes and so on), ½lb of back pork fat and 1 wild duck or pheasant. For the seasoning you need 2 teacups of dry white wine, 1 tbsp of salt, 8 to 10 juniper berries, 1 large clove of garlic, 10 peppercorns, 2 tbsp of stock made from the duck carcase with a little extra white wine or Madeira.
3. Mince the pork and veal together, or to save time get the butcher to do this for you. Partly roast the duck or pheasant, take all the flesh from the bones, chop fairly small and mix with the pork and veal. Add 5oz of the fat cut into little pieces, the garlic, juniper berries and peppercorns all chopped together, the salt. Pour in the white wine, amalgamate thoroughly and leave in a cold place while you cook the duck carcase and the trimmings in a little water and wine with seasonings to make the stock. Strain it, reduce to 2 tbsp, and add to the mixture (if it is necessary to expedite matters, this part of the preparation can be dispensed with altogether; it is to add a little extra gamy flavour to the pate).
4. Turn into a 3-pint terrine; cover the top with a criss-cross pattern of the rest of the pork fat cut into little strips. Cover with foil. Stand in a baking tin containing water, and cook in a low oven 160C/330F/Gas3 for 2 hours. During the last 15 minutes remove the paper, and the top of the pate will cook to a beautiful golden brown.
5. One wild duck or pheasant to 1.75kg/4lb of meat sounds a very small proportion for a game pate, but will give a sufficiently strong flavour for most tastes. Also the seasonings of garlic, pepper and juniper berries are kept in very moderate proportions when the pate is for people who may not be accustomed to these rather strong flavours, and with whose tastes one may not be familiar.
6. To serve a large pate for a party the best plan is to slice it down just before the party, but leaving the terrine in its original shape. In this way the appearance will not be spoilt, but the slices will be quite easy to lift out.

Pigs are food. It always amazes me that we manage to get all knotted up about meat.

If you don't like it don't eat it, or better still pay top dollar for food that has been raised with daily massages, therapy sessions and a full and satisfying life...

I will be buying the cheap bacon for Sunday breakfast again this week and I don't give a toss where it came from. I do however care about the price. But hey what do I care really. If these cardigan wearing wankers and their tame crap comic make domestic bacon to expensive I will just buy the foreign stuff.

Many more mouth watering dishes made with DEAD PIG can be found here


Adolf Fiinkensein said...

Pigs, like hippopotomi, love wallowing in mud. It keeps them cool and keeps the flies off.

Mike King is a plonker city slicker who wouldn't know his own arse from a pig's elbow.

If he took nine hours to get from Levin to Auckland, he needs to go buy a Kawasaki.

Barnsley Bill said...

I wonder when it was his pork spruiking gig finished?
I understand he has decided on moral grounds to return all the money he received for that campaign *. Plus an additional sum to cover the increased exposure it gave his "career".

The newly born righteous never pay it back.