Liver pâté with porcini mushrooms, herbs and olive oil

Ingredients for 4 servings:

• 300 g chicken liver(s)
• 200 g pork neck, chopped in a food processor
• 1 onion(s), roughly diced
• 2 shallots, finely chopped
• 100 ml port wine, red
• 3 slice(s) bacon, cut into thin strips
• 1 egg(s)
• 100 ml cream, liquid
• 1 sprig(s) thyme, fresh, only the leaves finely chopped
• 3 garlic cloves, squeezed
• ½ tsp spice mix (Quatre Epices)
• Salt and pepper, freshly ground
• 1 tbsp goose fat, for frying
• 200 g porcini mushrooms, smaller specimens, fresh, cleaned and blanched
• 120 ml olive oil
• 2 garlic cloves, crushed
• ½ tsp thyme, fresh
• ½ tsp rosemary, fresh
• 1 dashes lime juice
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

easy to prepare, easy to make

Pâté/Farce: Preheat the oven to 200°C (top/bottom heat); half-fill the roasting pan with water. Brown the roughly chopped onion in the goose fat, add the chicken livers, and let it brown lightly. Deglaze with half of the red port wine (50 ml), add the crushed garlic and the sliced ​​bacon, and mix everything together. Allow the liquid to evaporate, then finely chop the entire contents of the pan in a food processor; you can also puree it with an immersion blender. Now add the finely chopped pork neck, shallots, spices, herbs, the remaining port wine, egg, and cream, and stir into the mixture. Season with salt and pepper. Pour the finished farce into a terrine dish, cover tightly, and cook in a water bath (drip pan) in the oven at 200°C for 1 hour. Porcini Oil: Place the cleaned and blanched porcini mushrooms in a suitable container, add the thyme, rosemary, and garlic, pour in the olive oil, and season with salt, pepper, and lime juice. Serve this oil with the sliced ​​pâté, which can be served hot or cold. Lightly toasted country bread or a small leaf salad goes well with this dish. If you want to omit the porcini oil, you can also serve the pâté with cranberry jelly. Quatre Epices is a spice blend of cinnamon, cloves, nutmeg, and pepper.