Savoury paté

Ingredients

1.7 kg Goodvalley pork (tenderloin, loin, neck)

3 eggs

2 onions

2 carrots

1 root parsley

quarter of a celeriac

piece of leek

400 g mushrooms

4 bay leaves

6 allspice berries

8 pepper grains

1 teaspoon hot paprika

1 teaspoon smoked paprika

1 teaspoon oregano

½ teaspoon cinnamon

Olive oil

Salt and pepper to taste

Cut the mushrooms into quarters. Line the baking tray with baking paper and place the mushrooms on it. Season with salt and pepper to taste, sprinkle with olive oil, mix and spread over the entire surface of the tray. Roast for approx. half an hour in an oven preheated to 200 degrees Celsius. Remove and cool.

Wash the meat thoroughly and cut into large cubes. Place the pork neck, loin and sirloin, one after another, on the bottom of the pot. Place peeled and chopped onions, bay leaves, allspice and pep-per seeds on the meat.

Pour water up to the level of the meat, salt and boil. Stew under cover for one hour. Add the carrots, celeriac, leek and root parsley. Stew until the meat is tender.

Drain the meat and vegetables and allow them to cool. Blend everything together with the roasted mushrooms to get a smooth mass. A few mushrooms will be used to decorate the pâté. Add egg yolks and spices – hot and smoked paprika, oregano, cinnamon, salt and pepper.

Beat the egg whites with a pinch of salt until stiff and combine with the meat mixture. Put the pâté into a rectangular cake pan greased with fat. Place a few mushrooms on top. Bake for about an hour and a half at 200 degrees Celsius.