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
Step 2: Mince and prepare the meat
Take care when you work with raw meat (especially pork). Use a seperate knife and cuttingboard for it. Make sure that everything is cleaned up properly afterwards.
Add the egg and the cream and stir it properly. Store it in the fridge while you prepare the other ingredients.
Step 3: Shallots and garlic and herbs
While it cools you can crush up the cloves in a pestle and mortar.