Tuesday, 25 January 2011

Pork with Brandy & Thyme Pâté

Making jars of your own pâté is great fun, and they make brilliant gifts, and even work as an instant bring-along starter to a dinner party. I've been experimenting recently with different flavours and textures, and have finally found the perfect combinations! This is one of my favourites - it's rich and creamy with a delicious herby aftertaste.

Top tip: If you want your pâté to last (and to look really professional) make sure to seal it with clarified butter.

INGREDIENTS:

Pork Loin Fillet - 250g
Pork Livers - 150g
Garlic - 2 cloves
Thyme - 3 sprigs
Brandy - 2 tbsp
Fresh Chives - 1 large handful
Fresh Parsley- 1 large handful
Butter - 75g
Double Cream - 50ml
Milk - 30ml

1. Dice the pork loin into pieces roughly 1cm by 1cm. Place in a bowl and pour over the brandy. Add the thyme and garlic (peeled and crushed). Mix well before covering and leave to marinade in the fridge, preferably over night.

2. Prepare the livers by cleaning them and removing any excess sinew. Place the livers in a bowl and pour over the milk, this takes away some of the bitterness. Leave to one side.

3. In a large non-stick frying pan, over a medium heat, melt 50g of butter. Add the marinated pork loin plus marinading juices to the pan and cook for 10 mins on a low heat or until the pork is cooked through. Remove from the pan with a slotted spoon and place in a food processor.

4. Take the livers out of the milk and place in the frying pan, sear the livers on a medium heat on all sides. The aim is to have cooked the outside but to still have a little pinkness in the middle. Add the cooked livers to the food processor with the juices from the pan, and ensure all thyme branches are removed and discarded.

5. Roughly chop the parsley and chives and add to the food processor with the cream. Mix all the ingredients in the food processor until almost smooth. Season with salt and pepper and mix for another minute.

6. Transfer the pâté to a Kilner jar (or other suitable receptacle) and top with clarified butter made from the remaining butter. Press a parsley leaf into the top of the butter for decoration.

7. Leave to chill in the fridge for at least 4 hours before serving.

Serve with my Sage & Parmesan Bread Rolls.

Why not also try my Chicken Liver & Wild Mushroom Pâté, or my Chicken Liver & Tarragon Pâté!

2 comments:

  1. Hi there!

    My name is Steve Walters and I recently started blogging at http://www.eatingbangkok.com, which is currently being updated with recipes, but in the next few months will be my vehicle for covering the food and restaurant scene in Bangkok Thailand.

    I am now in the process of meeting as many food bloggers as I can and I found your site http://www.fleursfood.com recently and was pretty impressed. I've added your site to my Foodie Blogs list here: http://www.eatingbangkok.com/foodie-blogs/ and would also like to add you to my blogroll.

    If you could add my site to your blogroll and write back to let me know it has been added (foodie [at] eatingbangkok.com) I will add you to mine as well and the exchange would be greatly appreciated!

    As you might imagine I am very excited to get moved to Bangkok and get started on covering the food scene there as I feel it is an area that isn't well covered by English speaking bloggers. I plan on adding loads of great reviews, pictures and even video and will be holding contests as well. It should be fun, entertaining and informative for everyone that visits.

    Thank you so much in advance for adding me to your blogroll and I look forward to reading your posts (I've subscribed!) and maybe even featuring some of your own posts as I do plan on a weekly roundup of Thai themed recipes and posts from other food bloggers.

    Warm regards,
    Steve

    P.S. If you are on Twitter I would love to have you as a follower and I follow back:
    http://www.twitter.com/eatingbangkok

    ReplyDelete
  2. Thanks Steve,

    I do have a twitter - @fleursfood

    I'll be sure to check your recipes out! I love thai food.

    Fleur

    ReplyDelete