Pork liver pâté may not be as prestigious as duck or goose liver
but it can be just as delicious. You'll need to begin this recipe a
50 gmbutter, coarsely chopped1onion, finely chopped150 mlmilk1 tbspdouble cream100 gmbreadcrumbs from a stale crusty bread such as ciabatta or Vienna loaf750 gmpork liver, rinsed under cold running water250 gmminced pork50 mlbrandy5sage leaves, thinly sliced1 tspthyme leaves¼ tspfreshly grated nutmeg8prosciutto slicesTo serve:toasted brioche
Preheat oven to 160C. Heat butter in a large frying pan over low heat, add onion and stir occasionally until soft (8-10 minutes). Heat milk and cream in a small saucepan until just warm, add breadcrumbs and set aside.
Trim liver of sinew, cut into 3cm pieces with a sharp knife. Process liver, onion mixture, breadcrumb mixture, minced pork, brandy, herbs, nutmeg and ½ tsp salt in a food processor until smooth. Line a 1.8 litre-capacity terrine mould with prosciutto slices. Pour in mixture, smooth top, cover with a lid and place in a baking dish. Pour in enough boiling water to come halfway up sides of mould and roast until pâté comes away from sides of mould (1½-1¾ hrs). Remove from pan, remove lid, cover with baking paper and weight with food cans while cooling. Refrigerate until set (2-3 hours), then serve with toasted brioche.