Pork & Fennel Pâté

By LRay

Pork and fennel are a classic flavor duo that enrich this pâté recipe and guaranteed that it will be a hit on your appetizer spread any time of the year. Serve with crackers, toasted bread points, or even an array of crudité for a tasty appetizer that is sure to impress any festive dinner party guest. Pair this pâté with a crispy white wine to cut the rich, meaty flavors.

Ingredients

• MARINADE:
• 10 garlic cloves, minced
• 1 pound applewood smoked bacon, diced
• 1/2 pound chicken livers
• 3 pounds ground lean pork
• 1 teaspoon green peppercorns
• 1 bunch parsley, chopped, stems reserved
• 1 teaspoon crushed red pepper
• salt and pepper
• olive Oil
• 1 bulb fennel
• 2 shallots
• 1 teaspoon rosemary
• 2 cups white wine
• 1 Newcasstle been
• 1/2 cup brandy
• 2 ounces Pernod, about 4 tablespoons
• 2 ounces applejack, about 4 tablespoons
• reserved parsley stems
• 2 bay leaves

Details

Servings 8
Preparation time 30mins
Cooking time 580mins
Adapted from thelocalpalate.com

Preparation

Step 1

Make marinade by small slicing fennel, shallots, and rosemary. Place all ingredients in a small pot and reduce down to 1 cup. Set aside to cool. Once cooled, remove parsley stems and bay leaves. Set aside.

Line a ceramic pâté mold or your preferred pâté pan with plastic wrap and spray with non-stick pan spray. Set aside.

To make the force meat for the pâté, small dice the garlic and bacon and set aside. Devein chicken livers and place into a food processor. Pulse until chopped fine.

Place ground pork in a large bowl and fold all remaining ingredients except for olive oil into pork, including the marinade. Do not overwork the force meat as it will become rubbery. Season and refrigerate overnight.

Heat a small pan with olive oil. Take 1/2 tablespoon of meat mixture and cook over medium heat. Let cool and taste. Adjust the seasoning, place in the mold, and back firmly (no air pockets) by wrapping plastic wrap over top and covering with foil.

Place in a pan with 1-inch of water in it. Cook in a preheated 250°F oven until center has reached an internal temperature of 150°F. Remove from oven, remove foil, and place in the refrigerator overnight. When ready, slice, and serve with good mustard and toast points.