This weekend I made some course country style pate (my first) following the recipe found here:http://www.theguardian.com/lifeandstyle ... ate-recipe
I didn’t have green peppercorns so I subbed in pistachios, I used 100 ppm cure # 1, and 1.3 % salt. I lined the terrine with very thin sliced pancetta.
The hand cut meat was held overnight with the salt, cure and spices, then the rest was added and the terrine was filled (I was amazed it was the right amount).
After cooking (for only two hours) and pressed overnight in the fridge it released from the terrine like this (more amazement).
I vacuum packed and froze most of it. It is rich and has a fine flavor. This is probably another skill my waistline doesn’t need.
Fashionably late will be stylishly hungry.