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A Spiced pate with peppercorns
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IngredientsSpiced pate with peppercorns prep time 20 mins cooking time 1½ to 2 hours 4 to 6 slices bacon rind removed 1lb lean pork cubed 1lb veal cubed 8ozs pork fat back 3 shallots finely chopped 1/4 teaspoon ground ginger 1/4 teaspoon mace 1/4 teaspoon allspice 2 teaspoons fresh tarragon 1 egg 3 tablespoons brandy 1 tablespoon green peppercorns salt Line a loaf tin with the bacon, leaving the ends overlapping the edge of the tin. Place the pork, veal, pork fat, shallots, spice, tarragon and salt in a food processor. Blend in short burst until chopped, do not over do this. Add the egg and brandy process until just blended together. Stir in the peppercorns by hand. Press the mixture into the loaf tin. Fold the bacon over the mixture and cover with tin foil. Place in a roasting tin half full with water. Bake in a moderate oven 350f for 1½ to 2 hours or until cooked. Cool before placing in a fridge weighted down over night. Spiced pate with peppercorns Holiday cottages to rent in Brittany
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