Pork Pate Recipe
November 12, 2009
I thought that I would share a Riverbend favourite with you. Winter is coming and nothing is better than Artisan cheese, Fine Niagara Wines and Homemade Terrines and Pates. This is a recipe for a Simple Pork Pate, I hope you enjoy it.
5 lbs ground pork
1 lb Spanish onions ( small dice)
1 lb rendered pork fat
1 cup heavy cream
6 egg yolks
1lb unsalted butter
3 cloves garlic
4 oz brandy
1 tsp ground coriander seed
1 tsp ground Fennel Seed
Pinch of White Pepper
1/2 bunch fresh thyme
Salt to taste.
Sweat of onions and garlic without adding any colour in 3 oz off butter.
In a double boiler add remaining butter, spices, brandy, rendered pork fat, ground pork and cream.
Cook mixture over double boiler until pork is done and the mixture reaches a tempature of 170 degrees.
allow to cool slightly
In a food Processor mix until smooth, slowly add one egg yolk at a time, (may have to temper the egg yolks slightly)
add seasoning until you are happy with the taste.
pour into mold of your choice and enjoy.
Executive Chef
Collin Goodine
