Country Pâté RecipeOrigin: Britain Period: Traditional |
Ingredients:
60g butter 
Country Pâté Preparation:Method:Melt the butter in a large pan and use to fry the onion and bacon until they are golden brown. Now stir-in all the remaining ingredients (except the egg) and bring to a boil. Reduce to a simmer, cover the pan and cook for 30 minutes. After this time strain away the liquid (but reserve) then place the remaining ingredients through a meat mincer (do this twice on the finest blade). Transfer the minced mixture to a bowl then stir-in the reserved liquid and beat in the egg. Season well then transfer the mixture to a foil-lined, well-buttered 500g loaf tin. Place in a roasting tin and add water to half way up the loaf pan. Transfer to an oven pre-heated to 180°C and bake for about 90 minutes. Remove from the oven and set aside to cool before chilling for at least 12 hours in the refrigerator before turning out, removing the foil, slicing and serving. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Country Pâté to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for Meat... More recipes for Pies and Tarts... More recipes for Pork... More recipes for Beef... More Baking recipes... More veal recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with pork and beef as primary ingredients: Texas Chili Carne Gisada con Plantanos Kyufteta Minutal Matianum Ropa Vieja Traditional Roast Grouse II Pork Loin Stuffed with Tamarillos and Rosemary Stir-fried Beef with Green Peppers Dark Beer Soup with Pork Australian Meat Pie Nuea Sawan Topsy Turvy Pie Stir-fried Beef with Spring Onions Srpska Corba ot Graha Grape Jelly Meatballs Cybolfa Bryn Teg Lobsgows Gorllewin Affrica Bunuelitos de Jamon Wiener Schnitzel Kraut Burgers Couscous de Timbuktu Terrine of Duck, Liver and Pork Gaisburger Marsch Beef and Stout Stew Crockpot Cajun Sausage and Rice Gingered Pork and Cabbage Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
