Recipe by Boog
"They call this a 'pate' in France. Good on fresh bread but even better on toast with butter."
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1 1/2 pounds
fresh pork fat without skin, cut into 1-inch cubes
lean ground pork
onions, finely chopped
salt, or to taste
1 1/2 teaspoons
ground black pepper to taste
A truly delightful pork pate! I did make one addition to the written recipe however. I decided it needed just a small 'kick' to it. Hence, I added 4 tbls of "finely" crushed corriander seeds. (A clean coffee grinder works a treat for this opration. A mortar and pestle works just as well, but is a time-consumming opera-tion and can cause cramping of your hands.). I be-lieve that the coffe grinder is the easiest and fastest mode to use. I also let them sit in the refrigerator for 24 hours and gave them one final stir before per-manent storage. This allows he flavours to meld. A real gem to present to your guests with your drink of choice whilst the dinner is merrily cooking away in the kitchen. +David
* Percent Daily Values are based on a 2,000 calorie diet.
Cretons de Chez-Nous!
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 200
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