Monday, June 14, 2010

Daring Cooks Challenge: Three Spice Liver Pate

This was my first daring cook challenge and it was De-Licious! Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice. I have enjoyed this pate in so many ways! I've used it in place of ham for eggs benedict, with apple slices, and of course with toasts and mustard. This recipe is pretty easy, although time consuming-- I'd be surprised if you could mess it up!

1 lb Chicken liver (you can use pork too, but I couldn't find it)
1/2 lb Ground pork
1/2 lb Pork belly
2 cloves Garlic
2 Shallots
1 whole egg and 1 egg yolk
1/2 tsp Cinnamon
1/2 tsp Coriander
1/2 tsp Cumin
3/4 tsp Salt
1 tbps Pepper
2 tbps Cognac
2 Bay leaves
1 package of Bacon

Preheat oven to to 350. Cut liver and pork fat into small pieces and add to food processor. Add ground pork, garlic, shallots, cinnamon, cumin, coriander, salt and pepper. Grind until smooth. In mixing bowl, incorporate the meat and liver mixture with the cognac and eggs. Line bottom of baking or ceramic pan with overlapping pieces of bacon. Place a bay leaf on the bottom and then fill with meat/liver mixture. Cover top with another bay leaf and then overlapping pieces of bacon. Place in oven in the larger baking pan and add enough water to cover 2/3rds of the pan containing the meat/liver mixture. Bake for about 1-1.5 hrs. The pâté will contract and the juices will be on the bottom. Allow to cool and soak up the juices. Remove any excess bacon and discard the bay leaves.

I recommend pairing this lovely pate with my Fluffly Almond flour bread-- you can't go wrong :-)