Pork Paté
Can be made at home and brought aboard
1/2 pound (.230 kg) pork
1/2 pound (.230 kg) bacon
1 onion
2 cloves garlic
2 cups water
3/4 teaspoon dried thyme -- crushed
3/4 teaspoon dried rosemary -- crushed
1 bay leaf
1/4 teaspoon red pepper
2 tablespoons Cognac or other brandy
salt and pepper
Cut pork and bacon into 1/2-inch pieces. In large
saucepan combine pork, bacon, water, onion, garlic,
thyme, rosemary, bay leaf, and pepper. Bring to a boil;
reduce heat and simmer, uncovered, for 1 to 1-1/2
hours or till only about 1/4 cup liquid remains, stirring
occasionally.
Remove and discard bay leaf; let meat mixture cool 20
minutes. Transfer to food processor bowl or meat
grinder; add cognac. Process into a coarse mixture,
scraping sides of bowl occasionally.
Pack mixture into a small crock. Cover and chill in the
refrigerator 12 to 24 hours. Keep refrigerated until
served.
Can be made at home and brought aboard
1/2 pound (.230 kg) pork
1/2 pound (.230 kg) bacon
1 onion
2 cloves garlic
2 cups water
3/4 teaspoon dried thyme -- crushed
3/4 teaspoon dried rosemary -- crushed
1 bay leaf
1/4 teaspoon red pepper
2 tablespoons Cognac or other brandy
salt and pepper
Cut pork and bacon into 1/2-inch pieces. In large
saucepan combine pork, bacon, water, onion, garlic,
thyme, rosemary, bay leaf, and pepper. Bring to a boil;
reduce heat and simmer, uncovered, for 1 to 1-1/2
hours or till only about 1/4 cup liquid remains, stirring
occasionally.
Remove and discard bay leaf; let meat mixture cool 20
minutes. Transfer to food processor bowl or meat
grinder; add cognac. Process into a coarse mixture,
scraping sides of bowl occasionally.
Pack mixture into a small crock. Cover and chill in the
refrigerator 12 to 24 hours. Keep refrigerated until
served.