Sonoma Lamb and California Prune Pate
By adding California Prunes to pate you are able to add texture while also adding the natural moisture.
Recipe courtesy of Chef Mark Liberman and the California Prune Board.
Makes: 8-10Prep Time: 45 minCook Time: 1-1 1/2 hours
- 570g lamb shoulder, cubed
- 225g pork butt or shoulder, cubed
- 115g pork fat, cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 teaspoon fennel seed
- 1/2 cup diced California Prunes
- 1/4 cup walnuts, coarsely chopped
- 1 tablespoon chopped fresh rosemary
- 1/4 cup fresh parsley leaves, chopped
- 4 cloves garlic, chopped
- Zest of 1 orange
- Caul fat for lining pan (optional)
- Whole grain mustard, cornichons and crusty baguette slices
- Grind meats through a 3/8 in grind plate (or have butcher coarsely grind). Finely grind all spices and add to meat mixture. Stir in California Prunes, walnuts, herbs, garlic and orange zest.
- Line a loaf pan with caul fat, leaving excess on sides to fold over the top. Pack the mould tightly with sausage mixture and fold caul fat over the top, trimming excess.
- Place pan in a larger, deep baking dish. Create a water bath by filling dish with water that comes to at least 3/4 up the sides. Bake at 190°C for 1 to 1.5 hours or until meat reaches 140°. Let cool to room temperature, then cover and refrigerate overnight.
- Slice 1/2-inch thick and serve with bread, mustard and cornichons.
- Pate may be prepared up to 1 week ahead and stored tightly covered in the refrigerator.