Pate 2021

• 1/2 lb bacon
• 1 lb pork liver
• 1 large red onions diced
• ½ Tablespoon minced garlic
• 6 bay leaves, ground in a coffee grinder
• 1 teaspoons salt
• 1/2 teaspoons pepper
• 1 teaspoons sugar
• 1 Tablespoons dried marjoram
• 2 teaspoons dried lovage
• 1 Tablespoon Juniper

• 1 cups apple juice or cider
• 1 teaspoons gelatin, sprinkled over cold juice
• 1 teaspoons sugar
• 1/2 Tablespoon rice wine vinegar
• Pinch of salt
• 1 Tablespoon Port or Marsala
• 1/2 teaspoon ground pink or black pepper

Fry the bacon to lightly crisp, add onion and garlic and cook until softened.

Grind the spices to a powder with the sugar and salt, add to cooking onions and bacon.

Add the bacon/onion with all the rendered fat and the raw liver to the food processor bowl, pulse until liquified.

Strain through a food mill and pour into a small loaf/terrine pan or ramekins. Bake in a 350 oven in a water bath… until firm, about an hour

Optional finish.....

When the pate is cool prepare the aspic.

In  a small sauce pan, sprinkle the gelatin on top of the apple juice. Let it soften for 5 minutes.

Then mix in the remaining ingredients and bring to a simmer.

Remove from the heat and pour over the top of the cooled pate. Refrigerate until the aspic is set.