Head chef at Jesmond Dene House in Newcastle, Danny Parker’s French country pâté is the perfect accompaniment for Calder’s Kitchen’s Piccalilli.
Ingredients
For the marinade:
200ml Cognac
90ml Port
90ml medium sherry
Garlic puree
120g chopped parsley
36g spiced salt
2tsp thyme leaves
For the pâté:
1kg fresh chicken livers
400g belly pork
Thyme & bay leaves
400g coarsely minced pork shoulder
300g pancetta (thinly sliced)
Method
Trim livers, making sure to remove any hint of green or yellow.
Cut in half.
Cut pork belly into ½ lardons.
Mix livers, lardons & minced pork shoulder together.
Season with spiced salt & add other marinade ingredients. Stir well, cover and place in the fridge overnight.
Line a terrine mould with pancetta. Fill to the top with marinated meat & the juices, we want to create ears on the terrine.
Fold over pancetta and top with thyme sprigs and bay. Cover with a double thickness of foil.
Cook at 150ºC in a bain marie.
Remove foil after 40mins, insert probe and continue cooking to 65ºC.
Remove & allow to cool for 20-30 mins before covering with a board and pressing with a light weight.
Chill overnight before vacuum packing. Allow to ripen for 2 days before serving.
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