Polish pate recipe (pasztet)

Place a large stockpot over medium-high heat. Add 1 tablespoon oil and the beef and cook for 3–4 minutes until evenly browned. Remove the beef and set aside.

Add the remaining tablespoon oil and the pork shoulder and cook for 3–4 minutes until evenly browned. Return the browned beef to the stockpot with the pork belly, onions, celery, mushrooms, bay leaf and allspice.

Add 1.75 litres (7 cups) cold water and bring to the boil. Reduce the heat and simmer for 1 ½–2 hours or until the pork and beef are almost falling apart. Remove the stockpot from the heat.

In a separate saucepan, blanch the chicken livers in boiling water for 30 seconds, then drain. Add the livers and bread roll to the braised meat mixture. Allow to cool at room temperature for 1 hour, then drain (discard liquid). Using a mincer, pass the mixture through the finest setting twice.

Preheat the oven to 170°C. Lightly grease two 21 cm x 9 cm loaf tins.

In a bowl, combine the braised meat mixture with the eggs, marjoram, Maggie soup seasoning, salt, pepper and nutmeg. Mix well to combine. Spoon into the greased loaf tins and bake for 45 minutes until firm and the top is golden. Allow to cool to room temperature, then refrigerate overnight.

To serve, cut into slices and serve with bread, gherkins and horseradish sauce.

SBS cook’s notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

Photographs by Alan Benson.