TURKEY, PORK & BACON PATE
350 g turkey thighs
500 g belly pork
175 g unsmoked bacon
100 ml sherry (or similar)
75 g raisins
100 g breadcrumbs
1 fistful fresh parsley
1 tsp mixed spice
1 tsp herbs de provence
75 ml whisky (or similar)
1 onion
1 egg
20 cm cake tin
- Soak the raisins in sherry for 1-2 hours.
- Finely chop onion.
- Drain sherry from raisins and use to cook onion until all sherry is gone.
- Chop meat into chunks and then chop finely in a blender.
- Move the finely chopped meat to a large bowl (or, if you prefer, leave it in the blender and "blend" rather than "mix" in later stages).
- Add several large pinches of salt and pepper.
- Add cooked onions, raisins, breadcrumbs, mixed spice, herbs de provence, chopped parsley, whisky and egg. Mix (or blend) well then place mixture in the fridge for a few hours to "mature".
- Roll (using a rolling pin) about 24 rashers of bacon between 2 sheets of cling film until thin and spread out.
- Line a well greased cake tin with bacon laying strips from centre to edge in a star pattern. Ensure all tin base and sides are covered.
- Spoon in the meat mixture pushing down well to expel any air pockets.
- Place a disk of greaseproof paper on top of the mixture. If desired, put a plate on top of the paper to stop the mixture souffle-ing.
- Cover the whole thing in tin foil and stand in a roasting dish with a little water in it.
- Cook in 220C oven (200C in fan oven) for 90 minutes.
- Tip out and put under a medium grill for 5 minutes to brown off the bacon.
- Serve hot or cold (it's better hot).
- 150g of chicken livers, soaked in milk in the fridge for 24 hours and then drained, can be added with the the meat