Three Spice Liver Pâté
Yields one 10 x 5 inch terrine or loaf pan
1 lb pork liver (or beef or combination)
½ lb ground pork
½ lb pork fat (or pork belly)
2 cloves garlic
1 whole egg and 1 egg yolk
½ tsp cinnamon
½ tsp coriander (ground or crushed)
½ tsp cumin*
¾ tsp salt
1 tbsp coarse freshly cracked peppercorns
2 tbsp cognac
2 bay leaves
1 package of bacon
*I roast and grind cumin seeds as needed, rather than buying gound cumin. The roasting (done by heating the cumin gently in a pan over medium heat until fragrant), gives a richness to the cumin that store-bought can't replicate.
3. In mixing bowl, incorporate the meat and liver mixture with the cognac and eggs.
4. 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.
5. 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, and remove from oven. 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.
The pâté was part of a Sunday brunch spread, a birthday celebration with dear friends. Watch for upcoming posts on the rest of the menu: Fire Roasted Chicken; Three Cheese Fritatta and a super-lemony panna cotta with the season's first strawberries.