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Recipe for family meals :

Country Style Paté

This 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.

Being 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.


1 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
1 bayleaf
clarified butter, or melted lard
luting paste (Hub-UK note: I would use gelatine)

  • Put minced meats and pork fat in bowl, add crushed garlic, allspice and seasoning.
  • Moisten with brandy or sherry.
  • Lay the fat bacon in the bottom of a terrine and put in the mixture.
  • Press meat well down, smooth over the top and place the bayleaf on top.
  • Put 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.
  • Take 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.
  • Seems a bit complex but it isnīt really and it tastes great with black bread and perhaps pickled cucumber on the top.

Martin James