"Corned Beef and Porc Mince Hache in the Recipe is as Good as Putting in your Cash..."

(Also adapted from: Country Pate at: Leitesculinaria.com.)

Ingredients:

Meat Stock for the Pate and Preparation:

-4 cans of corned beef (use the one that is sweetened with added sugar)

-1 oval tin of low-salt ham medium cubed minced, set aside before mixing in by folding

-herbs & spices:

-1 oz. black peppercorns

-1/2 oz. sweet Hungarian paprika

-1/2 oz. ground bay leaf

-1/4 oz. dried marjoram leaves

-1/4 oz. dried thyme leaves

-1/4 oz. ground nutmeg

-1/4 oz. ground mace

-1/4 oz. ground ginger

-1/4 oz. ground cloves

-sautee 1/4 c. chopped onions, 1 1/4 tbsp garlic chopped and 1/2 c. chopped parsley, and mix in with the other

ingredients

Preparation:

-Food process the mix on MED setting (vs LO or HI) the meat stock and herbs & spices.

-Fold in with a rubber scraper the mini-porc cubes from the tin of ham.

-Take a ceramic loaf shaped ramikin or pan and line with bacon slices cross-wise in order to envelope the loaf

when baking the pate mix, portion out equally using the ramikins and finish by folding over the loaf in their pans.

-Bake all the ramikins in a water bath in another pan covered in aluminium foil until the roast thermometer indicates a temperature of 63 deg C for 65 mins and then chill for 2 hrs. under 5 deg C in the fridge

-Afterwards, remove the bacon on top and unmold carefully the loaf from its ramikin upside down onto a cutting

board.

-Slice and serve in 1" thick portions with gherkins, cheese, breaded toast, jam (of all kinds) and deseeded ripened

olives.