Pork and Chorizo Pate

This is mid way between a coarse and a smooth pate. If you want to make a smooth version of this then pulse the minced pork in a food processor for a moment or two.

500g Finely Minced Pork
6 Large Good Quality Sausages
150g Chorizo
6 Rashers unsmoked Back Bacon
Bunch of Spring Onions , finely chopped
4 Sprigs of Lemon Thyme, leaves pulled of the sprig.
Level tsp Celery Salt
2 tsp Dried Parsley
1 tsp Yellow Mustard Seeds
2 Cloves Garlic, crushed. (Optional)
2 Eggs, beaten
75mls Double Cream
Sea Salt
Ground Black Pepper

Mix the thyme leaves, celery salt, mustard seeds, salt, pepper and dried parsley into a small bowl. This is your seasoning.

Put the minced pork into a large bowl. Dice the Chorizo and squeeze the sausage meat out of the casings. Add to the pork and chorizo. Sprinkle the spring onions and garlic into the bowl and add the seasoning. Now get your hands in there and mix thoroughly. Spend at least 5 minutes doing this. Beat the eggs and the cream together and use your hands to evenly distribute through the pate mix. Line the bottom of a 9 x 2 inch cake tin, or two 1lb loaf tins with the bacon rashers and spoon the pate over. Cover with foil.  Fill a large roasting pan with boiling water from the kettle and place the covered tin in the water. I usually half fill this and then top it up after I've put it in the oven.

 Bake at 180 degrees for 1 hour and 45 minutes for the large tin or 2 to 2 hours and 15 minutes for the two smaller tins. I made this for a party but you can halve the quantities and just make a smaller pate.

Remove from the oven. Drain any liquid around the pate and place a board on top of the foil. Weigh down with tins for at least an hour. Turn onto a plate and leave to cool completely and refrigerate. It's important to cool this as quickly as you can as it will keep longer.

You can add whatever seasonings you like to this pate. When I cook it next time I am going to omit the Chorizo and add lots of Chilli. Enjoy!