Homemade Ardennes pate

I am a Belgian (although I live in The Netherlands) and we belgians are known for our love of great food. We don't count calories and we love our meats. This recipe is a nice example of that food and so it is not for the faint-hearted and especially not for the vegetarians (sorry).

This recipe is attributed to the Ardennes region, a region in the south of Belgium most known in the UK and the US for the Battle of the Bulge in 1944-1945. 

I make this recipe only a few times a year. It is rather labour intensive so you should take your time for it.

This pate tastes great with my red onion chutney.

Step 1 Ingredients

What do we need:

 

• equal amounts of pork fillet, pork liver and pork fat (belly fat) in this case 250 grams of each
• an egg
• 100ml of cream
• 4 tbsp of brandy
• 2 tsp of peppercorns
• 2 shallots
• 2 cloves of garlic
• 2 cloves
• 2 tsp of thyme
• pepper and salt
• 40grams of butter
• 150grams of cooked ham

Comments

[Ex Machina]

Can this be made with other meats (and still taste good)?

[PenfoldPlant]

Mmmm, I've always had a soft spot for home charcuterie and this looks delicious. Well done!

[lemonie]

Yeah, that looks super, thanks.

L

[janw]

Thanks,

and it tastes even better than it looks :)


Jan

[lemonie]

I should hope so, I might have a go.

L