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Chard and Pork Pate

Although we refer to “Swiss” Chard, it is the French who cook with it most enthusiastically. The name comes from the Latin for thistle, referring to the seed head of the plant. It is common in France for the stems and greens to be cooked and served separately. Usually, the stems would be cut into chunks, cooked until tender in salted water and then served under a flavoured white sauce – try cheese sauce or add a mild curry powder. The green parts are incorporated into more elaborate dishes of black pudding, stuffed cabbage, pate, tarts, soups and pancakes. Although a bit coarser, you can substitute the greens in any recipe which calls for spinach.

CHARD AND PORK PATE

* 500g chard leaves (or spinach) * 300g boned pork belly * 60g lean unsmoked bacon * a pinch each of ground nutmeg, cinnamon and cloves * salt and pepper * a piece of caul fat (ideally – most butchers can get this for you, but if you have trouble, wrap the pate in strips of streaky bacon – as fatty as possible. The idea is to protect the pate and keep it juicy during cooking)

Wash the greens, steam until just cooked through, squeeze out any excess water and then chop them. Mince the pork and bacon in the food processor. Mix with the greens and add the spices and seasoning. Wrap the whole pate in the caul fat and place in a small ovenproof dish. Put the dish in a roasting tin and pour in hot water to come 2/3 up the sides of the dish. Bake at 180 degrees C/ Gas mark 4 for 45 minutes. If the top looks a bit pale, it can be put under a hot grill for a few minutes to brown. Let the pate cool and ideally put it in the fridge for 24 hours to firm up before cutting.

Regards
The Gourmet Doctor