A couple of pork based pâtés

About a month ago I made a series of pâtés at the same time that I posted a blog about a rabbit and pork terrine.  The pâtés have now been sampled and I thought it was about time I wrote them up…

Locally, pâtés tend to be very simple often consisting just of: pork meat (ground relatively coarsely), pig’s liver, eggs (one to every kilo of meat) and seasoning.  It is incredibly simple and tastes very nice particularly when served with gherkins or good chutney.

On finding out that it was possible to buy good quality pâté meat (by this I mean a combination of coarsely ground pork and liver that had been pre-seasoned) from a local store for the reasonable price of 3€ a kilo, Mumsy and I bought 15kg and spent a day mass producing various types of pâtés .  I decided to ‘free style’ a little and try out a few recipes using slightly different ingredients, for example hazelnuts that we had picked and frozen earlier in the year,  whereas Mumsy followed some tried and tested recipes.  All of the pâtés have come out well and make a nice addition to bread and cheese at lunch time as well as a good starter or pre-supper nibble to go with an ‘apéro’ or two.

Pork meat can be quite fatty,  do not be alarmed if when you follow one of the recipes below it looks as though you have a lot of fat around the inside of the jar, it is normal, just cut the fat off before serving.  The second thing to note is – if you are making a number of different types at the same time, make sure you label them properly before putting them into the pot to cook (we thought we had marked our pots sufficiently with a pen, however, when we removed them after cooking we realised all markings had come off, so it has been a ‘lucky dip’ scenario whenever we get out a new pâté …).

 P1020277

Fruit and Nut Pork Pâté (makes 5-6 pots)

Ingredients:

  • 1.5kg pre-seasoned pork meat for pâté (alternatively use a combination of pork belly, pork shoulder and pig liver and season well)
  • 2 handfuls of hazelnuts
  • 1 good handful cranberries
  • 2 eggs
  • 1 heaped tsp ground mace
  • 1 tbsp sage
  • 1 tbsp juniper berries (ground in a pestle and mortar)
  • 1tsp peppercorns (ground in a pestle and mortar)
  • 1 onion (diced)
  • 1 garlic clove (finely chopped)
  • 50ml cognac

Steps:

1.  Place all of the ingredients in a large bowl and mix together well.

DSC_0057   DSC_0059

2.  Spoon the mixture into sterilized jars (preferably Le Parfait, Mason or Kilner jars)  making sure you do not overfill the jars; the pâté should stop just below the lid line.  Make sure the tops of the jars are clean before closing up the jars.  [Depending on the type of jar you are using don’t forget to place an intermediary lid (to create a seal) on before screwing on the lid tightly.]

DSC_0087 (2)

DSC_0090   DSC_0094 (2)

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(Due to the quantity of pâté that we made, we used a large outdoor burner that could hold 20-25 pots at a time.   A large pasta saucepan would be perfect if you are making smaller quantities.)

3.  Place all of the jars in a large saucepan. (When you do this place a couple of tea towels at the bottom of the saucepan to prevent the jars on the bottom cracking and make sure that the pots can’t move about by packing them in with other tea towels or pieces of broken tile.  Finally, weigh them all down with something heavy like a brick as shown in the pictures above.) Cover the jars completely with water, cover with a lid and bring up to a boil and then simmer for 2-3hrs.

4.  Allow to cool in the saucepan and then remove and store in a cool place.

 

P1020263

Sweet and Spicy Pork Pâté (makes 5-6 pots)

Ingredients:

  • 1.5kg pre-seasoned pork meat for pâté (alternatively use a combination of pork belly, pork shoulder and pig liver and season well)
  • 1 red onion (diced)
  • 2 eggs
  • 2 tsp thyme
  • 2 tbsp honey
  • ½tsp cayenne pepper
  • 1 dried chilli (finely sliced)
  • Armagnac (to brush the pots with)

Steps:

1.  Place all of the ingredients in a large bowl and mix together well.

2.  Spoon the mixture into sterilized jars (preferably Le Parfait, Mason or Kilner jars) make sure you do not overfill the jars; the pâté should stop just below the lid line.  Make sure the tops of the jars are clean before closing up the jars.  [Depending on the type of jar you are using don’t forget to place an intermediary lid (to create a seal) on before screwing on the lid tightly.]

3.  Place all of the jars in a large saucepan. (When you do this place a couple of tea towels at the bottom of the saucepan to prevent the jars on the bottom cracking and make sure that the pots can’t move about by packing them in with other tea towels or pieces of broken tile.  Finally, weigh them all down with something heavy like a brick as shown in the pictures above.)  Cover the jars completely with water, cover with a lid and bring up to a boil and then simmer for 2-3hrs.

4.  Allow to cool in the saucepan and then remove and store in a cool place.

 DSC_0097 (2)

 

 

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