Country Paté

Preheat oven to 325° F.

Trim the pork and lamb livers of their central veins and other connective tissue and remove the thin outer membrane where possible. Grind or finely mince the liver, or ask your friendly neighbourhood butcher to grind the liver for you. Repeat these steps with the pork belly and lamb stewing meat. Refrigerate the meat while you prepare the other ingredients.

In a large mixing bowl, combine the onion, garlic, herbs, pepper, cumin and coriander. Incorporate all remaining ingredients, except the bacon, until everything is well distributed in the liver mix.

Line a terrine pan with bacon, ensuring that the bacon covers all sides of the pan (may substitute terrine pan with a loaf pan). Evenly distribute the meat mixture in the pan and top with the remaining bacon.

Cover the pan with tinfoil and assemble a bain-marie (hot water bath) by placing the pan into a roasting pan or other baking vessel wide enough to leave a 1 to 2 inch edge around the inside pan. The sides should be high enough to hold about 1 inch of water. Pull the centre rack halfway out of the preheated oven and carefully place the roasting pan on it. Using a kettle or other spouted pitcher, pour very hot tap water carefully into the roasting pan until the water reaches about halfway up the sides of the pan. Gently slide the oven rack back into place, taking extra care not to slosh the water around. Check the water level a few times during baking and replenish if necessary.

Bake for 1 – 1.5 hours, or until the internal temperature reaches 160° F and the paté pulls away from the sides of the pan.

Remove the terrine pan from the bain-marie and allow it to reach room temperature. Refrigerate overnight with a 5 lb weight on top, such as another terrine pan filled with marbles.

Remove the paté from the pan, slice and serve cold, with good crusty bread, and more wine. Enjoy!