Plate of pig (pork pâté with lonza, radishes, cornichons and green Kalamatas)

AT A GLANCE

  • Serves 8 people

  • 1 onion, finely chopped
  • 40 gm butter, coarsely chopped
  • 1 tbsp olive oil
  • 1 young pig’s liver (about 1kg), soaked overnight in 2 litres milk, drained
  • 700 gm minced pork belly or breast
  • 1 tbsp finely chopped thyme leaves
  • 80 ml brandy
  • To serve: thinly sliced toasted rye bread, thinly sliced lonza, giant green Kalamatas, cornichons and red radishes
01   Preheat oven to 150C. Sweat the onion in butter and oil until soft and aromatic, but not caramelised (5-10 minutes). Cool, then purée with the liver in a food processor. Fold through minced pork belly or breast, add thyme and brandy and season to taste. Spoon into a buttered 2-litre terrine mould, place in a roasting tray, pour in boiling water to halfway up sides, cover with baking paper and foil and bake until terrine starts to pull away from sides (1-1½ hours). Remove from water bath, cool to room temperature and refrigerate until chilled (3-5 hours). Serve with toasted rye bread, lonza, Kalamatas, cornichons and radishes.

Recipe:

HUGH WENNERBOM , MARY ELLEN HUDSON

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

SNAPPY, SAPPY, JUICY LIGHT RED SUCH AS A CHINON FROM THE LOIRE VALLEY OR A YOUNG 2008 PINOT NOIR. , suggested by MAX ALLEN

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