Re-Up BBQ country paté

Country paté is easier to make than you think

This paté by Re-Up BBQ's Michael Kaisaris is great as a snack on its own or as part of a bigger charcuterie board. Enjoy with some good crusty bread, and more wine.

720 g fresh pork liver
250 g fresh lamb liver
400 g pork belly
100 g lamb stewing meat
1 large onion, finely minced
2 cloves garlic, finely minced
2 tbsp chopped fresh sage
1 tbsp grated fresh ginger
1 tbsp fresh thyme leaves
1 tbsp chopped fresh parsley
1 tsp fresh ground pepper
1/3 tsp ground cumin
1/4 tsp ground coriander
100 g bread crumbs
1 tsp fine kosher salt
1-2 tbsp robust red wine such as Syrah or Cabernet
20 rashers Re-Up BBQ smoked bacon, or other smoked bacon

Preheat oven to 325° F.

Trim the pork and lamb livers of their central veins and other connective tissue and remove the thin outer membrane where possible. Grind or finely mince the liver, or ask your friendly neighbourhood butcher to grind the liver for you. Repeat these steps with the pork belly and lamb stewing meat. Refrigerate the meat while you prepare the other ingredients.

In a large mixing bowl, combine the onion, garlic, herbs, pepper, cumin and coriander. Incorporate all remaining ingredients, except bacon, until everything is well distributed in the liver mix. 

Line the bottom and sides of terrine pan or loaf pan with bacon. Evenly distribute the meat mixture in the pan and top with the remaining bacon.

Cover the pan with tinfoil and place in a bain-marie (hot water bath) by placing the pan into a roasting pan or other baking vessel wide enough to leave a 1 to 2 inch edge around the terrine or loaf pan. The sides of the roasting pan should be high enough to hold about 1 inch of water.

Carefully place roasting pan on centre rack in preheated oven. Using a kettle or other spouted pitcher, pour very hot tap water carefully into the roasting pan until the water reaches about halfway up the sides of the pan. Gently slide the oven rack back into place, taking extra care not to slosh the water around. Check the water level a few times during baking and replenish if necessary.

Bake for 1 to 1.5 hours, or until the internal temperature reaches 160° F and the paté pulls away from the sides of the pan.

Remove the terrine pan from the bain-marie and allow it to reach room temperature. Refrigerate overnight with a 5 lb weight on top, such as another terrine pan filled with marbles.

Remove the paté from the pan, slice and serve cold.