Stuffed pork pate

For 10-12 people you need

2 lb. raw pork
1 onion
2 cloves garlic
2-3 tablespoons fresh parsley
black pepper
4 small eggs


4 oz. stoned prunes
4 oz. cooked ham
4 oz. Gouda cheese


6 oz. Gouda cheese
4 whole stoned prunes

  • Put the pork, onion and garlic through a mincer, mince or chop the parsley.
  • Mix meat, onion, garlic and parsley.
  • Season generously with salt and freshly ground black pepper.
  • Beat eggs and stir into mixture.
  • Line tin with half mixture.
  • Fill centre with stuffing of chopped prunes, ham and diced cheese.
  • Cover with remaining meat.
  • Lay greased foil on top and bake for time and temperature given,
    standing the tin of pate in a dish of cold water.
  • Turn out on to hot ovenproof dish, top with sliced cheese
    and whole stoned prunes and place under grill,
    or in a very hot oven till cheese melts and colours.

Oven temperature: very moderate, 325-350°F -Gas Mark 3.
Oven position: centre

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