An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop
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The pâté will keep in the fridge for 2-3 days. To freeze, allow to cool, wrap well in cling film and freeze for up to 1 month. Defrost in the fridge for 24 hours.
The best sausagemeat
Gordon's neat cheat for this one is to use top-quality sausagemeat (at least 85 per cent meat, such as Duchy Original Cumberland sausage), mixed with lots of chopped fresh herbs and double cream.
Varying the meats
If you like, you can vary the meats – try spicy Merguez or garlicky Toulouse instead of Cumberland sausagemeat. Or, for a more traditional, smooth pâté texture, ask your butcher to mince together 350g each pork, beef and veal – you could add some finely chopped duck liver, too. And, for the ultimate in luxury, Gordon love to add pieces of foie gras.
Marinating the meats ahead gives them an extra-rich flavour. If you have no armagnac, then use cognac, calvados or even dry sherry. Marinate the meats for anything from 1-24 hours. The longer you marinate, the deeper the flavour will be.
With less bacon
For a thinner layer of bacon, use Italian pancetta instead of streaky bacon.
Using a loaf tin
Gordon used a traditional white-glazed French terrine mould, but a 1-litre metal loaf tin gives the same capacity, although it may be slightly wider.
Leftover pâté can be open-frozen in slices, then wrapped well in freezer film. Use within one month.
Getting the perfect seasoning
You should check the seasoning before baking. Remember that cold foods need a little more flavour than hot ones.