Country Pate
Serves 4
No Count Recipe
Full Choice 2½ pts per serving (Original points)
115g lean pork steak
225g pig's liver
1 med onion
1 clove garlic
1 level tbsp tomato puree
black pepper
½ tsp mixed herbs
¼ tsp grated nutmeg
1 medium egg
Discard all fat from the pork and mince or chop finely in a
processor with the liver & onion. Add the crushed garlic, puree,
seasonings and egg. Mix well then spoon into a 450g/1lb loaf tin lined
with foil.
Cover and place in a baking dish containing a little
water. Cook at 180ºC350ºF/Gas 4 for 1 hour.
Leave to cool, then cover the surface of the pate and chill
in the fridge.
No comments:
Post a Comment