Liver Pate with Porcini Mushrooms, Herbs and Olive Oil

Summary

Ingredients

• 300 g chicken liver (s)
• 200 g pork neck, chopped in the food processor
• 1 onion (s), roughly diced
• 2 shallot (s), finely chopped
• 100 ml port wine, red
• 3 slices bacon, cut into fine strips
• 1 egg (s)
• 100 ml cream, liquid
• 1 sprig thyme, fresh, only the leaves finely chopped
• 3 clove (s) garlic, pressed
• 0.5 teaspoon ½ spice mix (Quatre Epices)
• Salt and pepper, freshly ground
• 1 tablespoon goose fat, for frying

Also: (for the porcini mushroom oil)

• 200 g porcini mushrooms, smaller specimens, fresh, cleaned and blanched
• 120 ml olive oil
• 2 clove (s) garlic, crushed
• 0.5 teaspoon ½ thyme, fresh
• 0.5 teaspoon ½ rosemary, fresh
• 1 splash lime juice
• Salt and pepper, freshly ground

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Instructions

1. Pate / Farce:
2. Preheat the oven to 200 ° C top / bottom heat; Fill the drip pan halfway with water.
3. Fry the coarsely chopped onion in the goose lard, add the chicken liver and let it brown lightly. Deglaze with half of the red port wine (50 ml), add the pressed garlic and the bacon cut into strips and stir everything together.
4. Let the liquid evaporate, then finely chop the entire contents of the pan in the food processor, pureeing with the hand blender is also possible.
5. Now the finely chopped pork neck, shallots, spices, herbs and the rest
6. Add port wine, egg and cream and work into the mixture.
7. Season to taste with salt and pepper.
8. Put the finished farce in a terrine dish, cover well and cook in a water bath (drip pan) in the oven at 200 ° C for 1 hour.
9. Porcini Mushroom Oil:
10. Pour the cleaned and blanched porcini mushrooms into a suitable container, add thyme, rosemary, garlic, pour on the olive oil and season to taste with salt, pepper and lime juice.
11. This oil is enough for sliced pies, which can be served hot or cold.
12. This goes well with lightly toasted country bread or a small leaf salad.
13. If you want to leave out the porcini mushroom oil, lingonberry jelly can also be served with the pie.
14. Quatre Epices is a blend of cinnamon, clove, nutmeg and pepper.