TURKEY, PORK & BACON PATE
Ingredients
Recipes
Version : 2021_12_29a
Method
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).                       

Options / Notes
- 150g of chicken livers, soaked in milk in the fridge for 24 hours and then drained, can be added with the the meat

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