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I have tried a fair few homemade pat�s and thought I would try the Gary Rhodes recipe. It has a good flavour and texture. I opted to use the garlic (this is optional in the recipe).



I added extra chicken liver, and this can be seen as a slightly darker colour within the meat.

Hope Gary Rhodes doesn't mind me posting his recipe

Coarse Country Pat�

Ingredients:

675 grams of Belly Pork chopped or coarse minced.
175 grams of Chicken Livers. Soak chicken livers overnight in milk before blending.
2 tsp salt
1 tsp pepper
1 tsp allspice
1 tsp mixed herbs
1 tsp fresh parsley, chopped
3 crushed garlic cloves (optional)
handful of breadcrumbs
1 medium onion, finely chopped and sweated

Method:

Mix the blended chicken livers with the pork.

Add the rest of the ingredients and mix well.

Take a small amount of the mix and form a patty and fry it to test the seasoning and adjust accordingly.

Line a terrine mold with streaky bacon.

Put the mix into the terrine a push down firmly to expel air pockets.

Cover the top with the streaky bacon, and garnish the top with a sprig of thyme and a bay leaf.

Put the lid on and place the terrine in a bain marie and then into an oven that has been pre-heated to 180�C and cook for about 1� hours. Test with skewer after 1� hours.

Remove the lid and press the pat� whilst it is still warm.

Once cooled, put in the fridge to mature for 2-3 days.

Release the pat� from the terrine mold by placing the mold in warm water for about 30 seconds.

Turn out the pat�, and slice to serve.

Definitely worth the effort.

I also made a Gary Rhodes 'family' sized pork pie, which I have yet to cut into. Will post a photo and the recipe once it has been tested/tasted.

Regards, Paul Kribs

I might have to try that!

Dave

Looks good Paul, I've been wanting to make pate for ages, think I will try this one

Paul, that looks wonderful! I presume it's in preparation for the guests from Australia, in which case they are in for a gastronomic extravaganza.

Must do this one

Cheeers

Jen

Yes Jen, it's for them, plus the Wiltshire Ham, plus the Pork Pie.. and the order for breakfast from my son is the full english.. all home produce (except the freerange eggs)

Regrads, Paul Kribs

Looks absolutely fantastic Paul! But what about this:

.. all home produce (except the freerange eggs)

Have you gone off the lay?

Paul, looks lovely. A slice of that, a bit of nicely dressed salad and a glass of something. superb.


And if you have gone of the lay, I have a great recipe for 'cook au vin' I could post.

I think he may take a few hours though, seems like a tough old bird!

Looks just great, one question, did you use your own bacon I hope...LOL

My OH just loves France and the pate over there...and this looks even better!

Do let us see the pork pie, I think I would really enjoy getting stuck into one of those

Best Regards,

porker

Yes I did use my own bacon...

The pork pie.. I used the Gary Rhodes recipe. It came out well regarding flavour and texture although I made the pastry a bit thicker than I would have liked. Fortunately it is a very nice pastry. I used some of the gelatine from the wiltshire ham which was blended with some I already had in the freezer.



Pork Pie
Gary Rhodes

Ingredients:

Filling:
1 kg Pork Shoulder, finely chopped
175 grm pork fat, finely chopped
Good sprinkle of salt
2 medium onions, finely chopped and softened
1 tsp mixed spice
1 tsp mace
1 tsp English mustard powder
1 tsp sage
1 tsp thyme

Hot Crust Pastry:
(5 mm thick)
150 ml water
150 ml milk
175 grm lard
675 grm plain flour
1 tsp salt

Gelatine stock. (trotters, bacon hock, onion, carrot, celery, bay leaf, thyme � boil in water for 3 hours until reduced)

Method:
Place all the filling ingredients into a bowl and mix together, and put aside.

For the pastry, heat the water and milk in a pan and add the lard.
Stir until the lard has melted. Add the salt to the flour and pour over the hot liquid mix.
Stir with a wooden spoon to form a dough.
Roll out � of the dough whilst still warm, and place it in a greased mold tin.
Place the meat mixture in the pastry case, and firm down to avoid air pockets.
Cut the excess pastry from around the mold and ease the top back onto the meat.
Brush the pastry lip with eggwash.
Roll out the remaining � of the dough to form the lid, and place it over the top.
Crimp down edges and cut excess pastry away.
Eggwash the top and make a hole in the middle to allow steam to escape.
Cook for � an hour at 220�, then turn down to 180� - 190� and cook for a further 1 hour.
Pour in gelatine stock whilst the pie is still hot, and allow to cool and set before eating.

Regards, Paul Kribs

Hmm! That looks to me to be a huge success.

Down the line I'll have to try both the pate & the pie

Best Regards

Interesting that the pastry has milk in it, I guess that's what gives the rich colour to the finished pie. Very nice, Paul.