Country pâté with pickles and English mustard

Name: Country pâté with pickles and English mustard
Yield: Makes about 12 Slices
Cuisine: France
Ingredients: 250 g Parma ham slices; olive oil, to drizzle; 250 g chicken livers, trimmed; 125 g streaky bacon, derinded; 1 Little Gem lettuce, leaves separated; 500 g minced pork; ¼ tsp ground cloves; ¼ tsp ground mace; 4 tbsp English mustard; 250 g pork back fat; 15 g salt, or to taste; 3 thyme sprigs, leaves picked and finely chopped; 3 rosemary sprigs, leaves picked and finely chopped; 125 g Japanese panko breadcrumbs; 50 g pistachio nuts; 8 g garlic, peeled and finely chopped; 20 cornichon pickles, sliced lengthways in half; 8 slices of country bread, grilled

Preparation info

Makes about
12
Slices

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THIS PÂTÉ IS ONE OF THE FIRST I LEARNED TO MAKE. I LOVE THE INTEGRITY OF ITS FLAVOURS, WHICH RESPECT ITS SOUTHWEST FRANCE ORIGINS. IT ISN’T PRACTICAL TO MAKE A SMALLER TERRINE. BUT IT KEEPS WELL IN THE FRIDGE AND IS IDEAL FOR LUNCH OVER THE NEXT FEW DAYS.

Ingredients

250 g Parma ham slices
500 g minced pork
250 g</

Europe
France
Starter
Mediterranean

Method

Preheat the oven to 150°C/Gas 2. Line a 1.5 litre terrine mould or loaf tin with baking parchment. Now line the bottom and sides with Parma ham, reserving 4 slices to cover the top.
Put the minced pork into a large bowl. Chop the livers and bacon into