Events and Celebrations

  • 300 g (10 oz) smoked streaky bacon
  • 650 g (1 lb 5 oz) skinned turkey leg meat, taken off bone
  • 200 g (7 oz) chicken livers
  • 1 onion, quartered
  • 375 g (12 oz) pork belly, skinned and diced
  • 2–3 garlic cloves, finely chopped
  • small bunch of thyme, leaves stripped from stems
  • 6 cloves, roughly crushed
  • 6 juniper or allspice berries, roughly crushed
  • 75 g (3 oz) fresh breadcrumbs
  • 75 g (3 oz) ready-to-eat dried apricots, diced
  • 3 tablespoons port, Madeira or sherry
  • salt and pepper

Stretch the rashers of bacon until half as long again, using the blade of a large knife. Use the bacon to cover the base and sides of a 1 kg (2 lb) loaf tin so that the rashers butt together and hang over the top of the tin. Keep back a few rashers for the top.

Mince or finely chop the turkey, chicken livers and onion in a food processor then mix in a bowl with the belly pork, garlic, thyme, cloves and juniper or allspice. Stir in the breadcrumbs, apricots and fortified wine. Season well.

Spoon the mixture into the bacon-lined tin and press down well. Cover with the remaining bacon, then fold the overhanging rashers over the top. Cover with foil and put the loaf tin in a roasting tin. Pour hot water into the roasting tin to come halfway up the sides of the loaf tin.

Cook the pâté in a preheated oven, 160°C (325°F), Gas Mark 3, for 1¾ hours or until the juices run clear when the pâté is pierced with a skewer. Discard the water. Place a small chopping board on top of the pâté and weight down to press it. When cold, chill the pressed pâté overnight.

When ready to serve, loosen the pâté and invert on to a chopping board. Cut into thick slices and serve with radishes, salad and crusty bread.

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