Country Pate

MAGIMIX 3200:

Serves: 2 to (4)

Preparation Time: 7 minutes

Cooking Time: 2 hours

Ingredients:

250g (500g) pork
125g (250g) chicken livers
60g (125g) veal escalope
1 (1) egg
1 tbsp (2 tbsp) brandy
1 (1) caul (optional)
thyme and bay leaves to taste
salt and pepper to taste

MAGIMIX 4200:
Serves: 6
Preparation Time: 10 minutes
Cooking Time: 2½ hours
Ingredients:
750g pork
375g chicken livers
190g veal escalope
2 eggs
3 tbsp brandy
1 caul (optional)
thyme and bay leaves to taste
salt and pepper to taste

MAGIMIX 5200:
Serves: 8
Preparation Time: 10 minutes
Cooking Time: 2½ hours
Ingredients:
1,000g pork
500g chicken livers
250g veal escalope
3 eggs
4 tbsp brandy
1 caul (optional)
thyme and bay leaves to taste
salt and pepper to taste

Method (all models):

1. Preheat oven to 180°C (gas mark 4).
2. If you are using caul, soak in hot water.
3. Put chicken livers, pork, salt and pepper in the bowl fitted with metal blade.
4. Pulse several times.
5. Add egg(s) and brandy via the feed tube.
6. Pulse 5/6 times - the mixture should not be smooth.
7. Squeeze out caul and line terrine with it.
8. Put half the minced pork into the terrine.
9. Add 1 or 2 strips of veal and scatter with thyme.
10. Repeat, alternating layers of minced pork, veal, thyme.
11. Top with a few bay leaves and thyme sprigs.
12. Stand terrine in a roasting tin full of water.
13. Cook in oven for time specified above.
14. Allow to cool.
15. Place in fridge.

Serve with gherkins and toasted slices of country loaf.

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