recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
lb veal minced
8oz raw ham minced
1lb pork minced
80z pigs liver minced
6oz pork fat minced
2 cloves garlic, crushed
good pinch all spice (jamaican pepper)
salt and pepper
1 wineglass brandy, or sherry
about 4oz fat unsmoked bacon
clarified butter, or melted lard
luting paste (Hub-UK
note: I would use gelatine)
minced meats and pork fat in bowl, add crushed
garlic, allspice and seasoning.
with brandy or sherry.
the fat bacon in the bottom of a terrine and
put in the mixture.
meat well down, smooth over the top and place
the bayleaf on top.
on the lid, seal with a luting paste and cook
in a bain marie in the oven for about 1 1/2
to 1 3/4 hours at 350ºF until paté
is firm to the touch.
out of oven, remove lid, press paté under
a moderate weight (about 2lb). Leave until cold,
then cover with clarified butter or melted lard,
and keep in a cool place until wanted.
a bit complex but it isnīt really and it tastes
great with black bread and perhaps pickled cucumber
on the top.