Head chef at Jesmond Dene House in Newcastle, Danny Parker’s French country pâté is the perfect accompaniment for Calder’s Kitchen’s Piccalilli.
For the marinade:
90ml medium sherry
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)
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.